Hey all, so im hoping to make some sort of German brew to contribute to Oktoberfestivities but I dont really drink German beer or know anything about it, let alone know recipes/techniques to make it. Ive done a little googling and hoping to put some sort of simple recipe together to brew this weekend, and have it drinkable for early an event on 5th of October.
Heres my plan:
5kg Voyager Atlas pilsner malt (Roughly 20L batch)
CZ Saaz hops (schedule to be determined)
S189 yeast
(Keeping it simple as ze Germans would demand)
I'll have a tinker with brewersfriend later on tonight to figure out my IBUs/OGs/etc but have a few things Im unsure of....
1. I see the pilsner recipes generally have a stepped mash temp process. (ie 20min at 53°, then 20min at 60°, then....), I dont think i'll be able to do that in any sort of accurate way. I use a burner to heat my water up, then I transfer the pot to an insulated base and wrap it up. It holds my mash temp pretty well, but I cant leave the insulated jacket on it while Ive got it on the burner or it'll catch fire. I have a 2200w electric stick element but its probably not gonna heat it up quickly or evenly. Im guessing people normally do this sort of thing with a RIMS/HERMS system? Is there a simple way to do this I havent thought of? Is it really necessary?
2. Timing wise, I figure 2 weeks in the FV (@12°C), 1 week cold crash, transfer to keg and that leave it to lager for a couple weeks. Sound ok?
3. Alternatively, anyone got a link to a simple BIAB pilsner theyve made that turned out good?
Basically, if its almost certainly gonna be a mediocre outcome with the equipment and time I have, I'll just buy some pilsner and spend my time making something else.
Thank you in advance for your advice kind & learned brewers
Heres my plan:
5kg Voyager Atlas pilsner malt (Roughly 20L batch)
CZ Saaz hops (schedule to be determined)
S189 yeast
(Keeping it simple as ze Germans would demand)
I'll have a tinker with brewersfriend later on tonight to figure out my IBUs/OGs/etc but have a few things Im unsure of....
1. I see the pilsner recipes generally have a stepped mash temp process. (ie 20min at 53°, then 20min at 60°, then....), I dont think i'll be able to do that in any sort of accurate way. I use a burner to heat my water up, then I transfer the pot to an insulated base and wrap it up. It holds my mash temp pretty well, but I cant leave the insulated jacket on it while Ive got it on the burner or it'll catch fire. I have a 2200w electric stick element but its probably not gonna heat it up quickly or evenly. Im guessing people normally do this sort of thing with a RIMS/HERMS system? Is there a simple way to do this I havent thought of? Is it really necessary?
2. Timing wise, I figure 2 weeks in the FV (@12°C), 1 week cold crash, transfer to keg and that leave it to lager for a couple weeks. Sound ok?
3. Alternatively, anyone got a link to a simple BIAB pilsner theyve made that turned out good?
Basically, if its almost certainly gonna be a mediocre outcome with the equipment and time I have, I'll just buy some pilsner and spend my time making something else.
Thank you in advance for your advice kind & learned brewers