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Beer recipe - Pilsner 1
| ABV 4.8% | Color 7 EBC | Bitterness 35 IBU |
Description
Pilsner beer based on the Bavarian Pilsner style. Light pale color, hoppy notes from Saaz with a refreshing finish.
Pilsner beer based on the Bavarian Pilsner style. Light pale color, hoppy notes from Saaz with a refreshing finish.
BREWER`S TIPS
The fresher the better will be those noble herbs and spices notes from Saaz Keep the pitching rate high (1.0-1.2g/L) to have a cleaner beer. Only drop the temperature to 8°C when diacetyl and acetaldehyde have been below acceptable levels.
The fresher the better will be those noble herbs and spices notes from Saaz Keep the pitching rate high (1.0-1.2g/L) to have a cleaner beer. Only drop the temperature to 8°C when diacetyl and acetaldehyde have been below acceptable levels.
Castle Malting S.A.,
94 rue de Mons,
7970 Beloeil, Belgium
Tel: +32 (0) 87 66 20 95
info@castlemalting.com
www.castlemalting.com
94 rue de Mons,
7970 Beloeil, Belgium
Tel: +32 (0) 87 66 20 95
info@castlemalting.com
www.castlemalting.com
INGREDIENTS / HL (1 hectolitre = 100 litres)
MALT
| Château Pilsen 2RS | 85% / 13.7 kg |
| Château Vienna | 10% / 1.6 kg |
| Château Cara Clair® | 5% / 0.8 kg |
HOPS
| Saaz (3.5% aa) | 600 g |
YEAST
| SafLager S-23 | 120 g |
Mashing temperature
Step 1: Mashing
Mash-in and follow the profile below
Mash-in and follow the profile below
| pH | 5.3 | Mix Ratio | 3.0 L/kg |
Mash-in at 63°C
Rest for 45min at 63°C Rise to 72°C at 1°C/min
Rest for 15min at 72°C and do the Iodine Test
Rise to 78°C at 1°C/min
Rest for 2min at 78°C to mash out.
Once the mash is done, filter and sparge with water at 78°C
Rest for 45min at 63°C Rise to 72°C at 1°C/min
Rest for 15min at 72°C and do the Iodine Test
Rise to 78°C at 1°C/min
Rest for 2min at 78°C to mash out.
Once the mash is done, filter and sparge with water at 78°C
Step 2: Boiling
Boil for 60min.
Hop addition 1: At the beginning of boil add 225g of Saaz
Hop Addition 2: After 40min add 200g of Saaz
Hop Addition 3: After 55min add 175g of Saaz
Whirlpool to remove the trub
Boil for 60min.
Hop addition 1: At the beginning of boil add 225g of Saaz
Hop Addition 2: After 40min add 200g of Saaz
Hop Addition 3: After 55min add 175g of Saaz
Whirlpool to remove the trub
| Total evap | 6.0% | Batch size | 100L | OG | 11.2oP | Efficiency | 90% |
Step 3: Fermentation and Maturation
Cooldown the wort to 10°C and pitch the yeast.
Ferment at 10°C for 2 days and then raise the temperature to 14°C. Once the fermentation is done (FG reached and off-flavors removed – about 7 days) drop the temperature to 8°C and rest for 1 day and then harvest the yeast. After removing the yeast, drop the temperature to 2°C and rest for 7 days.
| Attenuation | 80% | FG | 2.3oP |
Step 4: Cold Aging and Packaging
Cold age the beer at -1°C for 5 days, remove the residual yeast, and carbonate until 2.5 volumes of CO2. The beer is ready to package and drink. Enjoy!
*For refermentation in the bottle, add brewing sugar and Safbrew F-2.
This recipe is provided by Castle Malting®. Please note that this recipe is just a guideline. Some modification might need to be done to meet different technologies, efficiencies and ingredients yield as grain dry extract and hop alpha acid percentage.
For further information & service please contact: info@castlemalting.com
Brewing is an experiment! Brew your own beer!
Send us your recipe, and we’ll be pleased to publish it on our website
For further information & service please contact: info@castlemalting.com
Brewing is an experiment! Brew your own beer!
Send us your recipe, and we’ll be pleased to publish it on our website
