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Nov
17
2014

November Pilsner

Brewing Notes:

  • Leaf hops caused a bit of trouble with transfer from kettle to fermenter, had to keep clearing blockage from ball valve.
  • Didn’t account for the 90 min boil in water boil-off calculations so need to add 4 L top-up water. Add boiled cooled water after fermentation kicks off.
  • Just used a single packet of Mangrove Jacks Bohemian Pilsner yeast, rehydrated at 25C, pitched at 18C, held at around 17 – 17.5 C overnight, then temperature slowy dropped to 12 C.
  • Plan to follow Brulosophy’s fast lagering method.

Style Information

Name: German Pilsner (Pils)
Recipe Type: All Grain

Grains & Extracts

Name Amount Notes
Pilsner - Wyermann Floor-Malted Bohemian 4 kg
Munich (NZ) 0.4 kg
Munich II - Wyermann 0.4 kg
Wheat Malt 0.2 kg

Hops

Name Amount Alpha Acid % AAU Time Notes
Hallertau Hersbrucker 0.04 kg 2.8% 0.112 60
Hallertau Hersbrucker 0.03 kg 2.8% 0.084 30
Hallertau Hersbrucker 0.02 kg 2.8% 0.056 20
Pacific Hallertau 0.03 kg 5.8% 0.174 15
Hallertau Hersbrucker 0.02 kg 2.8% 0.056 10
Pacific Hallertau 0.03 kg 5.8% 0.174 5

Adjuncts

Name Type Use Amount Time Notes
Koppafloc Fining Boil 0.0001 kg 15

Yeasts

Name Amount Notes
MJ - Bohemian Lager Yeast - M84 10g rehydrated at 25 C

Mash Steps

Name Step Type Step Time Temperature
Saccharification Rest Infusion 60 67 C

Boil

Amount: 27.5 liters
Water Description:
Time: 90 minutes
Target Batch Size: 24

Profile

Estimated OG: 1.047
Estimated FG: 1.012
Estimated ABV: 4.58%
 
Actual OG: 1.047
Actual FG: 1.010
Actual ABV: 4.84%
 
Bitterness: 21 IBU

2 comments

  1. Matt says:

    I’m just wondering how this turned out. I warm pitched this yeast and early indications are that it’s overly estery (ethyl acetate). I’m hoping it will come good. How did yours go?

    1. Aidan Curran says:

      Hi Matt, This turned out well, pretty clean, I was happy with it. Cheers,
      Aidan

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