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2016-04-01 · Tiber's Premium Pils

Spec

Beer Style:
German Pilsner
Batch Size:
10L
Brew Type:
All Grain
Boil Duration:
60mins
Mash Type:
Single infusion (63.8°C, 90mins)
Mash Method:
BIAB
Mash Size:
12L
Sparge:
none
Chill Method:
No-Chill Cube
Original Gravity:
1.051
Final Gravity:
1.010
ABV:
5.37%

Dates

2016-04-01:
Brewed
2016-04-02:
Pitched
2016-04-27:
Kegged

After almost five years of brewing, I have finally decided to brew a lager. I'm not a big fan of lagers, but seeing as how I have had a full fridge dedicated to beer fermentation for more than two years, I thought I might as well. I have decided to go with a Pilsner, and since the only dry lager years in my LHBS is Saflager W-34/70 from Weihenstephaner, I went with a German-style Pilsner. The recipe is based on this recipe from Home Brew Talk.

Choosing water for this recipe proved difficult. Pilsners are generally made from very soft water. The book Water: A Comprehensive Guide for Brewers recommends using distilled water treated with Calcium Chloride to brew Pilsners, but it is apparently impossible to find food grade containers of distilled water in Israel. After running the numbers of every bottled water I could find, I eventually decided to use Mey Eden bottled water, treated with small amounts of Gypsum and Calcium Chloride. To get the mash pH to a reasonably low level, I added a considerable amount of Acidulated Malt to the mash, and also used Five Star's 5.2 mash pH stabilizer.

I used a single infusion mash for this beer. The recipe called for a 90 minute mash, and by the end of the mash its temperature dropped quite more than usual. I decided not to sparge, because I had nothing to treat the sparge water with to lower their pH.

The day after brewing I pitched the yeast, and put the fermenter in the fermentation fridge with the thermostat set to 12°C. The sample I took to get a gravity reading tasted pretty good. After about four days I raised the temperature to 13°C. After five more days, I raised the temperature to 19°C for a diacetyl rest.

On the night of April 26th I transferred the beer to the keg, to start a 2-month long lagering period. The final gravity was 1.010, a bit lower than expected, so the yeast showed good attenuation. The beer was still pretty cloudy. The sample I took tasted very lager-like, which was encouraging.

The beer was in "lagered" for several months eventually, and I only got around to drinking it after returning from my US trip. It was very clear and tasted great, a classic lager. Me and my friends almost finished the entire keg in one sitting. Next time I brew a lager, I'll probably try to dial down on the lactic acid though.

Recipe

Stage Ingredient Duration Quantity
Mash Pilsen Malt 2200g
Acidulated Malt 120g
Boil Hallertauer Mittelfrüher (3.9%) 45mins (25mins)* 30g
Hallertauer Mittelfrüher (3.9%) 15mins (FWH)* 30g
Fermentation Saflager W-34/70 11g
Go Ferm 13.75g

* Hop additions adjusted to account for greater utilization due to using the no-chill method.

Water Profile

  • Source: Mey Eden
  • pH: 7.8
  • Adjustments:
    • Gypsum: 0.3g
    • Calcium Chloride: 0.7g
    • Five Star 5.2: 6g
Calcium Magnesium Sodium Potassium Sulfate Chloride Bicarbonate
Original 26ppm 18ppm 32ppm 3.5ppm 6ppm 24ppm 198ppm
Adjusted 48.2ppm 18ppm 32ppm 3.5ppm 20ppm 53ppm 0ppm

Pictures

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