Hi guys, Im looking to put down the following German Pilsner in the coming days.
BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: German LAger - Batch 24
Brewer: Braden
Asst Brewer:
Style: German Pilsner (Pils)
TYPE: All Grain
Taste: (35.0) Recipe Specifications
--------------------------
Batch Size: 26.00 L
Boil Size: 37.18 L
Estimated OG: 1.050 SG
Estimated Color: 6.2 EBC
Estimated IBU: 33.8 IBU
Brewhouse Efficiency: 74.00 %
Boil Time: 90 Minutes
Ingredients:
------------
Amount Item Type % or IBU
5.57 kg Pilsner (Weyermann) (3.3 EBC) Grain 100.00 %
55.18 gm Hallertauer Mittelfrueh [5.20 %] (60 min)Hops 29.0 IBU
25.08 gm Hallertauer Mittelfrueh [5.20 %] (10 min)Hops 4.8 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs Bohemian Lager (Wyeast Labs #2124) [StarteYeast-Lager
Mash Schedule: Lager mash
Total Grain Weight: 5.57 kg
----------------------------
Lager mash
Step Time Name Description Step Temp
10 min Protein rest Heat to 52.0 C over 2 min 52.0 C
45 min Sacc rest Heat to 63.0 C over 2 min 63.0 C
20 min Alpha rest Heat to 72.0 C over 2 min 72.0 C
10 min Mash Out Heat to 76.0 C over 2 min 76.0 C
The recipe and mash schedule come from reading I have done on the forum and in various books.
My questions are:
Does the mash schedule look ok? I dont fully understand what the purpose of each step is however it seems to be a popular schedule for this type of beer. If someone could explaing the purpose of each step for a pilsner and comment if any changes are required.
Secondly water profile. What should I be aiming for. I understand a pilsner requires a soft water which Melbournes water generally is and alos a more SO4 sominant profile. My starting point is:
Ca(ppm) - 4
Mg(ppm) - 2
Na(ppm) - 5
Cl(ppm) - 8
SO4(ppm) - 1
When I add small amounts of salts to bring the ppm into the reccomended range my mash ph is still low. Could I use a small amount of salt and some citric acid to drop the ph? The ezy water calculator has a section for lactic acid to drop the ph, could citric be used instead?
As with all lagers I believe the yeast is important. I used half the wyeast pack in a 2L starter and will step that up to a 4L in the coming days. I realise the step is only 2 x but I dont think the 2L will cut it according to mr malty. Sound ok? Planning to ferment at 9 degrees.
Any info greatly appreciated
cheers
BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: German LAger - Batch 24
Brewer: Braden
Asst Brewer:
Style: German Pilsner (Pils)
TYPE: All Grain
Taste: (35.0) Recipe Specifications
--------------------------
Batch Size: 26.00 L
Boil Size: 37.18 L
Estimated OG: 1.050 SG
Estimated Color: 6.2 EBC
Estimated IBU: 33.8 IBU
Brewhouse Efficiency: 74.00 %
Boil Time: 90 Minutes
Ingredients:
------------
Amount Item Type % or IBU
5.57 kg Pilsner (Weyermann) (3.3 EBC) Grain 100.00 %
55.18 gm Hallertauer Mittelfrueh [5.20 %] (60 min)Hops 29.0 IBU
25.08 gm Hallertauer Mittelfrueh [5.20 %] (10 min)Hops 4.8 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs Bohemian Lager (Wyeast Labs #2124) [StarteYeast-Lager
Mash Schedule: Lager mash
Total Grain Weight: 5.57 kg
----------------------------
Lager mash
Step Time Name Description Step Temp
10 min Protein rest Heat to 52.0 C over 2 min 52.0 C
45 min Sacc rest Heat to 63.0 C over 2 min 63.0 C
20 min Alpha rest Heat to 72.0 C over 2 min 72.0 C
10 min Mash Out Heat to 76.0 C over 2 min 76.0 C
The recipe and mash schedule come from reading I have done on the forum and in various books.
My questions are:
Does the mash schedule look ok? I dont fully understand what the purpose of each step is however it seems to be a popular schedule for this type of beer. If someone could explaing the purpose of each step for a pilsner and comment if any changes are required.
Secondly water profile. What should I be aiming for. I understand a pilsner requires a soft water which Melbournes water generally is and alos a more SO4 sominant profile. My starting point is:
Ca(ppm) - 4
Mg(ppm) - 2
Na(ppm) - 5
Cl(ppm) - 8
SO4(ppm) - 1
When I add small amounts of salts to bring the ppm into the reccomended range my mash ph is still low. Could I use a small amount of salt and some citric acid to drop the ph? The ezy water calculator has a section for lactic acid to drop the ph, could citric be used instead?
As with all lagers I believe the yeast is important. I used half the wyeast pack in a 2L starter and will step that up to a 4L in the coming days. I realise the step is only 2 x but I dont think the 2L will cut it according to mr malty. Sound ok? Planning to ferment at 9 degrees.
Any info greatly appreciated
cheers