2016-04-01 · Tiber's Premium Pils
- Beer Style:
- German Pilsner
- Batch Size:
- Brew Type:
- All Grain
- Boil Duration:
- Mash Type:
- Single infusion (63.8°C, 90mins)
- Mash Method:
- Mash Size:
- Chill Method:
- No-Chill Cube
- Original Gravity:
- Final Gravity:
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.
|Boil||Hallertauer Mittelfrüher (3.9%)||45mins (25mins)*||30g|
|Hallertauer Mittelfrüher (3.9%)||15mins (FWH)*||30g|
* Hop additions adjusted to account for greater utilization due to using the no-chill method.
- Source: Mey Eden
- pH: 7.8
- Gypsum: 0.3g
- Calcium Chloride: 0.7g
- Five Star 5.2: 6g