This is a German Pils-- a crisp, clean and refreshing light beer that you can brew at home. It's made with authentic German ingredients and takes about 2 months from brew day to pour. In this video, I show you how I brewed it, a few tips and tricks along the way, and a final taste test at the end.
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BREW SPECS
BATCH SIZE | 6 gal (22.7 L) |
ORIGINAL GRAVITY (O.G.) | 1.050 |
FINAL GRAVITY (F.G.) | 1.009 |
ABV % | 4.9 |
IBU | 34 |
GRAIN BILL
GRAIN/ADJUNCT | WEIGHT (lb) | MASS (kg) |
German Pilsner Malt | 10.5 | 4.8 |
HOP BILL
HOP | DURATION (m) | WEIGHT (oz) | MASS (g) |
Hallertau Mittelfruh | 90 | .25 | 7 |
Hallertau Mittelfruh | 60 | 1.25 | 35 |
Hallertau Mittelfruh | 30 | 1 | 28 |
Hallertau Mittelfruh | 10 | 1 | 28 |
Hallertau Mittelfruh | Flame out | .5 | 14 |
YEAST
VARIETY | MASS (g) |
Fermentis 34/70 | 23 |
PROCESS
MASH | BOIL | FERMENTATION |
45 min. | 90 min. | 10-14 days |
148°F (64°C) | | 50°F (10°C) |
NOTES
Oxygenate wort to 10-15ppm.
Pitch yeast at 48°F and let rise to 50°F until fermentation is complete.
Do a diacetyl test to ensure none is present before crash cooling.
Dump the trub/yeast from the fermenter or transfer to a secondary fermenter. It’s best to dump the fermenter cone about every 2-3 days for the first week or two to ensure the beer doesn’t come in contact with inactive yeast for extended periods.
Crash cool the fermenter at a rate of 2-3°F every 12 hours until a lagering temperature of 32-36°F (0-2°C) is reached.
Lager for at least 4 weeks, carbonate, package, and enjoy!
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