Type: All Grain
Batch Size: 6 gal
Boil Time: 90 min
Final Bottling Vol: 5 gal
Efficiency: 66.00 %
Laurel, MD Water with Adjustments
Actual Water Mineral Numbers Unknown, but Laurel’s water is naturally suited for a Pilsner.
Original Gravity: 1.043
Final Gravity: 1.010
Keg or Bottle: Keg
Keg Hops: No
Oxygen: Shook Bucket
Mash at 148 for 60 minutes
|10 lbs||Pilsner (2 Row) Ger (2.0 SRM)||Grain||2||95.2 %|
|8.0 oz||Cara-Pils/Dextrine (2.0 SRM)||Grain||3||4.8 %|
|28.35 g||Hallertauer [4.80 %] – Boil 35.0 min||Hop||4||12.3 IBUs|
|28.35 g||Saaz [4.00 %] – Boil 22.0 min||Hop||5||6.6 IBUs|
|28.35 g||Saaz [4.00 %] – Boil 12.0 min||Hop||6||4.4 IBUs|
Yeast: Saflager W-34/70
Temperature: 48 F for 10 days. 50 F for a day, 55 F for 4 days
Lagered for 8 weeks.
1.030 gravity after 10 days
1.024 gravity after 12 days
Racked to keg at day 16 and lagered for 8 weeks.
I just had this beer tonight and was amazed. What a world class pilsner. My question to you is on your hop schedule. I’ve never actually had all late additions like you did. Did you base this recipe off of something or just come up with it?
Also, are you sure it has Saaz? I feel like I was getting mittlefruh for sure but am not confident on the Saaz
You might be right on mittlefruh, I don’t honestly now a whole lot about this beer and for making lagers (this may be one of the only ones I’ve done!).
How did it turn out? Was it close to a Trumer Pils?
I grew up 30km away from the Trumer Brewery but in Bavaria. They do open fermentation there. It is are rare thing to do for a commercial Pilsner. I think it is one of the best Pilsners I ever had. Really clean and refreshing. Excited to try your recipe.