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

    • Matt on 8 November 2015 at 9:10 pm
    • Reply

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

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