TomsBier VI dry hopped pilsner
All Grain Recipe
Submitted By: twhitaker (Shared)
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Brewer: Whitaker Brews | |
Batch Size: 6.26 gal | Style: German Pilsner (Pils) ( 2A) |
Boil Size: 8.82 gal | Style Guide: BJCP 2008 |
Color: 3.5 SRM | Equipment: My Equipment |
Bitterness: 36.4 IBUs | Boil Time: 60 min |
Est OG: 1.049 (12.2° P) | Mash Profile: My Pilsner 4 step Mash |
Est FG: 1.010 SG (2.5° P) | Fermentation: My Lager Aging Profile |
ABV: 5.2% | Taste Rating: 40.0 |
Ingredients
Amount |
Name |
Type |
# |
11 lbs 8.00 oz |
Pilsner (2 Row) Ger (2.0 SRM) |
Grain |
1 |
1.00 oz |
Northern Brewer [8.5%] - Boil 60 min |
Hops |
2 |
0.50 oz |
Hallertauer Tradition [7.0%] - Boil 30 min |
Hops |
3 |
0.31 tsp |
Irish Moss (Boil 10 min) |
Misc |
4 |
1.0 pkgs |
Saflager Lager (DCL/Fermentis #W-34/70) |
Yeast |
5 |
0.50 oz |
Hallertauer Tradition [7.0%] - Dry Hop 12 days |
Hops |
6 |
Taste Notes
if you dont have Hallertau tradition, just use any other type of hallertau but use more to achieve the same IBU's. Full flavour mash profile yields a pilsener with some mouth feel and body. Very smooth, not heavy, clean and dry. Use a premium quality pilsner malt as it is the single malt in this brew. Noble hop flavour.
Dry hopping Hallertau provides nice hop aroma, although that is not typical for this style. The Weihenstephan yeast strain is very clean tasting , clears quite well, and is well suited for the very cool fermentation and age profile . Notes
I use the yeast from prior fermentation as a starter. Brew this batch when the primary is due to be transfered to the secondary. Withdraw yeast at bottom of vessel to fill 1 qt mason jarThis Recipe Has Not Been Rated