This north german pilsner pours light straw to golden color with more bitter or earthy taste than Czech or European style pilsners.
20 Litre Batch
Est Alc 5.2%
Est IBU’s 24
Est SG: 1.048
Est FG: 1.010
MALTS FOR THE MASH:
3.75kg German Pilsner
Add 15 litres of water to your Grainfather and insert inner basket, heat to 70°C. Add grain and stir well. Set temperature to 65°C, attach recirculation arm and recirculate for 60mins. Raise to 75°C and rest for 20 minutes. Raise basket and sparge with 13.5 litres of 75°C water to make a pre-boil volume of approximately 26 litres.
HOPS FOR THE BOIL:
35g Tettnanger 3.5% (60min)
25g Tettnanger 3.5% (15min)
1 tsp Irish Moss, Whirlfloc, or BrewBrite (10min)
Cool the wort and ferment as close as possible to 12°C Preferably with Wyeast – 2124 Bohemian 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.