Passedpawn Perfect Pilsner
All Grain Recipe
Submitted By: passedpawn (Shared)
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Brewer: Andrew DeWeerd | |
Batch Size: 13.00 gal | Style: German Pilsner (Pils) ( 2A) |
Boil Size: 16.10 gal | Style Guide: BJCP 2008 |
Color: 2.1 SRM | Equipment: PassedPawn Brewing - Keggle (15.5 Gal) and Keggle Mashtun |
Bitterness: 34.6 IBUs | Boil Time: 90 min |
Est OG: 1.049 (12.2° P) | Mash Profile: Single Infusion, Light Body |
Est FG: 1.009 SG (2.3° P) | Fermentation: Lager, Three Stage |
ABV: 5.3% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
23 lbs |
Pilsen Malt 2-Row (Briess) (1.0 SRM) |
Grain |
1 |
6.00 oz |
Tettnang [2.8%] - Boil 90 min |
Hops |
2 |
3.00 oz |
Tettnang [2.8%] - Boil 30 min |
Hops |
3 |
1.00 oz |
Tettnang [2.8%] - Boil 15 min |
Hops |
4 |
1.50 oz |
Tettnang [2.8%] - Boil 5 min |
Hops |
5 |
2.0 pkgs |
Munich Lager (Wyeast Labs #2308) |
Yeast |
6 |
Notes
1.043
This pilsner is the BEST one to date. Stay with Wyeast 2308 and tettnang hops. Also, keep OG at or under 1.048! Do not go high!
fermentation: 2 weeks @ 52F, 1 week @ 65F, added gelatin, 2 days cold crash @ 32F, kegged, 2 weeks carbed at 12psi @ 32F.This Recipe Has Not Been Rated