Southern Cross Pilsner

This was my first time doing a lager. I mashed for 8o mins because a longer mash time is recommended at lower mash temperatures. Temperature at start of mash was 65.7C and at end was 63.9C with no heating during mash.

Did a 90 min boil instead of the usual 60 since pilsner malt needs extra boil time to help reomve DMS (Dimethyl Sulfide) which is more of an issue in pilsner malts as they are kilned at a lower temperature.

This was also my first time rehydrating dry yeast. Normally I just sprinkle the dry yeast directly on the wort. Yeast count is more critical for cooler temperature fermentations so I decided to give rehydration below. I rehydrated in cooled boiled water at around 37C. I had read an online guide to rehydration suggesting to rehydrate at 40C but not over 40 as it kills the yeast. After I was done and dusted I checked the Fermentis spec sheet and noticed they recommended a much lower 23C for rehydrating S23 – quite a big difference! That got me a bit concerned but fermentation was active the next day – sooner than for most ales that I’ve done – so all looks to be fine. Next time I stay closer to manufacturers recommended rehydration temperature.

Style Information

Name: Pilsner
Recipe Type: Partial Mash

Grains & Extracts

Name Amount Notes
Pilsner 5.5 kg
Crystal, Bairds Medium 0.05 kg

Hops

Name Amount Alpha Acid % AAU Time Notes
Southern Cross 0.01 kg 12.1% 0.121 60
Southern Cross 0.015 kg 12.1% 0.1815 30
Southern Cross 0.035 kg 12.1% 0.4235 10
Southern Cross 0.04 kg 12.1% 0.484 0

Yeasts

Name Amount Notes
Saflager S-23 2 pkts. rehydrated at 37C

Mash Steps

Name Step Type Step Time Temperature
Saccharification Rest Infusion 60 66 C

Boil

Amount: 25.3 liters
Water Description:
Time: 60 minutes
Target Batch Size: 23 liters

Profile

Actual OG: 1.050
Actual FG: 1.013

Leave a Reply

Your email address will not be published.