Recipe - AG - Pisner

[nigel_c]

Have been playing around with lagers lately and this is one I got to brew today.

Pilsner
German Pilsner (Pils) (2 A)Type: All Grain
Batch Size: 23.00 l
Boil Size: 34.49 l
Boil Time: 90 min

Mash or Steep Grains
Mash Ingredients Amt Name Type # %/IBU
5.00 kg Pilsner (2 Row) Bel (3.9 EBC) Grain 1 89.6 %
0.50 kg Vienna Malt (6.9 EBC) Grain 2 9.0 %
0.08 kg Acid Malt (5.9 EBC) Grain 3 1.4 %

Mash Steps Name Description Step Temperature Step Time
Protein Rest Add 23.29 l of water at 58.0 C 55.0 C 15 min
Saccharification Decoct 6.58 l of mash and boil it  66.0 C 45 min
Mash Out Heat to 75.6 C over 10 min 75.6 C 10 min


Fly sparge with 16.80 l water at 75.6 C

Add water to achieve boil volume of 34.49 l
Estimated pre-boil gravity is 1.038 SG
Boil Ingredients Amt Name Type # %/IBU
85.00 g Saaz [3.60 %] - Boil 60.0 min Hop 4 33.0 IBUs
30.00 g Saaz [3.60 %] - Boil 15.0 min Hop 5 5.8 IBUs
30.00 g Saaz [3.60 %] - Boil 0.0 min Hop 6 0.0 IBUs

Estimated Post Boil Vol: 27.23 l and Est Post Boil Gravity: 1.050 SG
1.0 pkg Southern German Lager (White Labs #WLP838) [35.49 ml] Yeast 7 -

Its going to ferment at 13 for for 12 days.
Diastolic rest for 2 days if needed.
Lager as low as possible for about 4 weeks.

Got a huge hot break which I skimmed off. about twice as much as normal. Note sure if this is due to the protein rest or if its just a characteristic of Weyermann Pilsner malt. 

[nigel_c]

I used RO  water for this beer cut with tap in the ratio of 2:1

[nigel_c]

After diacetyl rest I added gelatin and dropped to lagering temp for 2-3 days before kegging. Lovely and clear.

Tapped the keg last night and its super clean. Looks like a BMC clone. Crystal clear. I'm very happy with this recipe. Might up the late hop addition slightly next time. Other then that its spot on. 

The yellow fizzy loving mates are gonna love this one.

[brenmurph]

Battle has commenced....roll on nxt march

[nigel_c]

Haha. I wouldn't go that far. Just posting a good recipe but you never know.

The RO water makes all the difference. Just used untreated water for the last few batches and was inn but this one is spot on.

[brenmurph]

Just startin our fresh hop lager season using the ripe pickings from our plants. 3 brews dis week inc our 2nd galway ipa.  Looking fward to our first fresh hop bohemian on sunday. Maybe a bottle swap nxt month r so?

[nigel_c]

For sure. I have a wet hop brown ale with home grown tettnangers in primary at the moment. Will give you a shout when ready.

[Simon_]

Thanks for the detailed recipe.

Is the 90 minute boil to vent off DMS? Is it really necessary? Have you had a problem with Pilsner malt on a 60 minute boil?

What system do you use to create RO water?

[molc]

What system do you use to create RO water?

Also interested in this. Starting to get interested in doing some smaller batches and messing with water chemistry to see the effects.

[nigel_c]

RO water came from the local pet shop. They use it for the tropical fish.

I did the 90min boil simply because every recipe I came across called for a 90 min boil. I'm sure if a vigorous enough boil for 60 you would get the same results.

It's a very tasty drop. Not much left in the keg.

[Qs]

The 90 minute boil is because usually pils malt isn't as modified as most other 2 row. If you know you've a highly modified pils malt you can drop the boil to 60 minutes. I just always boil my pils for 90 though. Why take a chance over 30 minutes?

[mr hoppy]

I thought the 90 minute boil was because there's more DMS (dimethyl sulphate) precursor in pilsener malt than in pale malt and a longer boil helps to drive that off so that you don't end up with cooked vegetable flavored beer. Undermodification is addressed by step or decoction mashing.

[Qs]

I thought the under-modification was the reason there is more DMS precursor?

What I had read when I started using pils malt was that if it didn't say "well modified" then give it 90 minutes to boil off the DMS.

And I though decocotion mashing was to get melanoiden flavours from under modified malt rather than to drive off DMS.

[mr hoppy]

I'd not heard that there's a connection between modification and DMS-P before.

Undermodified malts need a step or decoction mash because the malting process hasn't made the starch in the grain sufficiently accessible and the mash needs to compensate for this - i.e. with a protein rest. Undermodified malts are fairly unusual. I think Bohemian floor malted pilsener malt is the only one available here.