Hans og Eva pilsner

All Grain Recipe

Submitted By: borisnewton (Shared)
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Brewer: Knut
Batch Size: 6.08 galStyle: German Pilsner (Pils) ( 2A)
Boil Size: 7.39 galStyle Guide: BJCP 2008
Color: 4.4 SRMEquipment: 36 liter kjele og 36 liter Igloo
Bitterness: 47.6 IBUsBoil Time: 90 min
Est OG: 1.050 (12.4° P)Mash Profile: Decoction Mash, Single
Est FG: 1.009 SG (2.4° P)Fermentation: Lager, Two Stage
ABV: 5.4%Taste Rating: 30.0

Amount Name Type #
1.22 tbsp PH 5.2 Stabilizer (Mash 60 min) Misc 1
9 lbs 2.87 oz Pilsner (2 Row) Bestz (2.0 SRM) Grain 2
2 lbs 4.72 oz Munich Malt (Thomas Fawcet) (5.1 SRM) Grain 3
0.62 oz Northern Brewer [10.5%] - Boil 60 min Hops 4
1.02 oz Hallertauer Mittelfrueh [3.5%] - Boil 40 min Hops 5
0.80 oz Saaz [3.9%] - Boil 40 min Hops 6
1.22 Whirlfloc Tablet (Boil 15 min) Misc 7
0.91 oz Hallertauer Mittelfrueh [3.5%] - Boil 10 min Hops 8
0.44 oz Saaz [3.9%] - Boil 10 min Hops 9
0.23 g Servomyces D50 yeast nutrient (Boil 10 min) Misc 10
3 pkgs SafLager West European Lager (DCL/Fermentis #S-23) Yeast 11


Mashing: After 15 min of Protein Rest, take out 40pst of the mash leaving as much water behind as you can. Maintain the temperature of the main mash for now. Rise the temperature of the decotion mash to 68C stirring constantly. Add water from main mash if it's too thick and dry. Keep at 64C for 5 min. Rise to a boil stirring constantly. Boil for 5 min. Add back to main mash one cup at the time. Monitor temperature, it should never pass 64C. Cool remaining decotion mash to 64C and add to main mash. Test for conversion with iodine by placing several drops of the mash, with no visible particles of grain or husk, in a small puddle on a white porcelain dish and letting it cool. Then, placing a drop of iodine into the middle of the puddle, observe any color reaction along the edge of the iodine. If you observe the colors blue or black, then there’s still starch in suspension and the mash needs to continue. However, if brown appears or there is no color change, then it’s safe to prepare for sparging. Day 10 of primary fermenting: Meassured gravity to 1.012. Rise temperature to 20C for to days. Reduce temperature to 8,5 on the morning of the third day. Transfer to secondary in the evening or next morning. Day 13 of fermenting after diacetylrest: Meassured gravity to 1.008. Racking to secondary and leave for 20 days. Then transfer to keg for ageing and carbonating for 60 days.
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