Andrew, far be it from me to question any of your Lagers as you have inspired me to strive for status as a Specialist Lager brewer, but I was wondering why you did not go with later hop additions for more flavour or is this out of style for a German Pils? I am planning my first GERMAN Pilsner on Saturday after doing many many Bo Pils and other German Lagers. It very similar to yours but I am unsure about the hopping shedule.
This is what I have got to work with hop wise anyway. I am also trying out what Noonan talks about in his book in relation to a cold water dough in.
Steve
German Pilsner
Type: All Grain
Date: 15/11/2008
Batch Size: 26.00 L
Brewer: Stephen Wright
Boil Size: 31.86 L Asst Brewer:
Boil Time: 75 min Equipment: My Gear
Taste Rating(out of 50): 0.0 Brewhouse Efficiency: 75.00
Taste Notes:
Ingredients
Amount Item Type % or IBU
4500.00 gm Premium Pilsner (Weyermann) (2.2 EBC) Grain 85.71 %
500.00 gm Munich I (Weyermann) (14.0 EBC) Grain 9.52 %
250.00 gm Carafoam (Weyermann) (3.9 EBC) Grain 4.76 %
30.00 gm Northern Brewer [6.50 %] (75 min) Hops 19.9 IBU
45.00 gm Hallertauer Mittelfrueh [5.70 %] (15 min) Hops 12.4 IBU
45.00 gm Hallertauer Mittelfrueh [5.70 %] (5 min) Hops 5.0 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
11.00 gm PH 5.2 Stabilizer (Mash 60.0 min) Misc
2 Pkgs SafLager German Lager (DCL Yeast #S-189) Yeast-Lager
Beer Profile
Est Original Gravity: 1.048 SG
Measured Original Gravity: 0.000 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 0.000 SG
Estimated Alcohol by Vol: 4.57 % Actual Alcohol by Vol: 0.00 %
Bitterness: 37.3 IBU Calories: 0 cal/l
Est Color: 6.1 EBC Color: Color
Mash Profile
Mash Name: Double Infusion, Light Body Total Grain Weight: 5250.00 gm
Sparge Water: 8.12 L Grain Temperature: 22.2 C
Sparge Temperature: 75.6 C TunTemperature: 22.2 C
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH
Double Infusion, Light Body Step Time Name Description Step Temp
20 min Dough-In Add 7.00 L of water at 19.4 C 20.0 C
60 min Saccrification Add 12.00 L of water at 93.5 C 62.0 C
10 min Saccrification Add 10.00 L of water at 93.0 C 72.0 C