This north german pilsner pours light straw to golden color with more bitter or earthy taste than Czech or European style pilsners.
23 Litre Batch
FOR THE MASH:
4 kg German Pilsner grain
500g Light Munich grain
Combine 20 litres of 70°C water (strike temp) and the malts in the Mash-Tun. Rest at 65°C for 60mins. 20min @ 72°C. Recirculate and run-off. Sparge with 10 litres of 75°C water to make a pre-boil volume of approximately 26 litres.
FOR THE BOIL:
20g Hallertau hop pellets (6.3%AA) – For Bittering (60min – 18 IBU)
15g Tettnanger hop pellets (4.8 % AA) – For Flavour (10min – 2.1 IBU)
1 tsp Irish moss or Whirl Floc – (boil for 15min)
15g Tettnanger hop pellets (4.8 % AA) – For Aroma (2min – 1.9 IBU)
Cool the wort and ferment as close as possible to 14°C Preferably with White Labs WLP830 – German Lager Yeast
Tips for temperature control:
-Use the chilled water to reach a satisfactory temperature and add yeast immediately.
-Maintain a cool even temperature in the fermenter.
-Place the fermenter in a tray and wrap it in a blanket with an end in a container of water.
-Placing the fermenter on a concrete slab can also help to keep the temperature constant.
–Use a Brewing Thermostat and a fridge for optimum brewing conditions all year round.
Equipment needed for mead making:
– 4 Litre Pot
– Medium Funnel
– 2 x 5L Demijohns
– Bored Bung
– Solid Bung
-To make oak spirit use a 4-5 Litre wide neck glass jar, use around 200-300g of oak blocks or chips and 1 litre of vodka/neutral spirit. Soak for at least 14 days but the flavour intensifies the longer you leave the oak soaking. When ready, strain the oak out by passing it through filter wool in a funnel.