First Pils - Recipe Comments Please

[DiscoStu]

Having my first go at a German Pils on the weekend (first of any kind of lager actually). Pretty straightforward recipe I've come up with. Is there anything anyone would change.

Cheers

Stu

Recipe: 1st Pils
Style: German Pilsner (Pils)
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 29.95 L
Estimated OG: 1.050 SG
Estimated Color: 6.4 EBC
Estimated IBU: 40.1 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.25 kg Pilsner, Malt Craft Export (Joe White) Grain 100.00 %
20.00 gm Northern Brewer [10.50 %] (75 min) Hops 23.9 IBU
30.00 gm Tettnang [4.70 %] (40 min) Hops 13.5 IBU
15.00 gm Tettnang [4.70 %] (10 min) Hops 2.8 IBU
1.00 tsp Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs SafLager S23


Mash Schedule: Protein Rest & Batch Sparge
Total Grain Weight: 5.25 kg
----------------------------
Protein Rest & Batch Sparge
Step Time Name Description Step Temp
10 min Protein Rest Add 8.50 L of water at 56.5 C 50.0 C
60 min Saccharification Add 5.52 L of water at 93.5 C 65.0 C
10 min Mash Out Add 7.00 L of water at 99.9 C 75.6 C

 

[Bribie G]

If using a dry yeast I'd go for W-34/70 which is a Weihenstephan strain and great in German Lagers. S-23 to my taste is a bit fruity.
At BABBs last night, guy with heaps more lager experience than me recommended this Swiss Lager yeast (no Affiliation with CB) which he says is the cleanest and quickest lager yeast he has ever used.

Hops etc sound spot on.
My own first Boh Pilsener is now fermenting and it's about the same grain bill, liquid Wyeast Urquell yeast but Saaz saaz saaz all the way :icon_cheers: Pity we can't get together for a taste off.

Cheers
BribieG

 

[chappo1970]

Looks like a cracker DS.

+1 to BribieG for the Swiss Lager.

I have found it clean and a good attenuator but dos require good temp control. Only started doing lagers earlier this year myself and I'm hooked on them mainly because of the technical aspects of producing a clean crisp lager which starts at the mash and goes all the way thru to FG. I also found S23can throw fruitierand or percieved sweet notes which can be a fault is some styles.

Enjoy and have fun with it. No doubt it will be a DS cracker. :super:


Cheers


Chappo

 

[matti]

I agree with Bribie on s-23

The Swiss lager yeast is great and the dry yeast w34/70 is a good neutral yeast.

For hops schedule I love Hallertauer Mittelfrh as aroma hops for German styles.
A fair hit around 20 minutes if you chill or 5-10 if you no chill.

 

[jbirbeck]

my 2c on hops I'd drop the 40 min addition and add in a 20 min to get the flavour there. If you want to maintain the IBU's then up the NB to compensate.

However thats my personal taste.