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
Combine 12 litres of 70°C water (strike temp) and the malts in the Mash-Tun. Rest at 65°C for 60mins. Add 10 litres of boiling water to raise to 75°C and rest 20mins. Recirculate and run-off. Sparge with 10 litres of 75°C water.
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.