First AG pilsner recipe.

[kane85]

Gday all.

Having been so impressed with my partial grain pilsner ive decided to go an AG biab for my next brew.

Im winging it with the ricipe and dont know how it will turn out but thats the fun of learning imo. Im sticking with what I have chosen so I know what things do and what to change, but just wanting to know what people think about it or if they have done something similar so when I do tweak it after the first attempt I have some ideas.

Grain bill.
4kg pislner.
1kg carapils.
1kg vienna. (Brew shop had no wheat)

Hop schedual.
20g tettnanger for 60min
20g tettnanger for 45min
15g tettnanger for 30min
15g tettnanger for 15min.
15g tettnanger for 0min.
Total of 26ibu.

36l of water
Mash for 60min.
60min boil.
Irish moss last 10min.
Safale US-05

 

[Black n Tan]

That is far too much carapils. I would drop it to about 0.3kg (about 6%). Also increase your boil to 90 mins to remove DMS. Otherwise looks good.

 

[manticle]

Less carapils.

Lager yeast.

Pitch cool, plenty of yeast, aerate well, proper diacetly rest, lager 4 weeks minimum. Personally I like a higher level of IBU from the noble hops - between 30-40.

What you have will be fine, even with the ale yeast as a faux-pilsner but definitely cut the carapils by 2/3 or more.

 

[slcmorro]

I've done some pretty simple but effective Pilsners.

I just brewed and cubed this actually...

4kg JW Pils
500gm White Rice (gelatinised, as in cooked in 5 times the amount of water normally for an hour until its syrupy)
10gm Magnum @ 60
10gm Saaz @ 20
10gm Saaz @ 0
2 packets of W34/70 @ 12c

Regular 60 min boil, but very vigorous. All 4 rings on my burner going flat out.

When I pout from the cube, I pour from a good height to oxygenate the wort as much as possible.
Makes 20L.
Bump by 1 degree a day after 7 days, up to 19c and then cc for a week at 1c before kegging and lagering for a further month.

Piece of piss and very tasty. The rice smooths it out for mine. Mightn't be typically to style, more like an American Pils but wow it's a favourite.

 

[kane85]

The carapils was my main concern. So thanks for confirming my thoughts on that. Temp where I brew sits about 22 to 24 degrees so thought the ale yeast will be better suited until winter/cooler weather hits. Need to invest in a second fridge or chest freezer for fermentation control but with a lil one on the way its a while off yet.

 

[slcmorro]

There's many ways you can get your temps to sub 15 if you put a little effort in.

Water bath with 2L coke bottles interchanged regularly is the best cheap method, if you can be bothered rotating say 8 bottles in and out of the freezer every 6 hours.

Even 22-24 is still a touch high. Most usually do their ales around 17-19c, so even a draped wet towel over the fermenter with a fan blowing on it will help. Should get it to sub 20c. Drape the end of the towel in a bucket of water to help keep it from drying out.

 

[kane85]

Unfortunately im working 12 hour days which make it hard. Have the air con in the brewing room which I had running 24/7 last time. Done well to keep it nice and cool. Just kills the electricity bill. Figured I can save money by not using it to get a second fridge freezer. Might give the towel and fan idea a go.

 

[slcmorro]

Can't hurt mate. Even one degree cooler makes a difference.

 

[Bribie G]

Carapils can actually be used up to 40% in a mid strength beer. I got that from Thomas Weyermann hisself at a Beervana lecture - there were indeed a few gasps from the audience :unsure:
However in your case that would be far too much. The Vienna is a good choice, lovely malt.

S-23 lager yeast goes quite well at ale temperatures if you can hit 18-19 degrees, Bacchus Brewing turn out some fine beers using that yeast at around that temp.

 

[kane85]

Beersmith says up to 40% for carapils.. I have a pale ale recipe which calls for 1kg of it but due to style it would suit. For the pilsner i will reduce it. Thanks for the yeast info thats good to know.