Category Archives: German Pilsner 3V 1

German Pilsner 3V 1

My last beer for the Southeastern Homebrewers Association Brewer of the Year run.  I haven’t brewed a German Pilsner in a long time and it is definitely one of my favorite styles of beers so why not.  Not sure how I came up with this recipe but its pretty darn basic so it could be from NHC winners, Brewing Classic Styles or any number of places.  I decided to try 34/70 dry yeast one more time since 2 of the NHC winning beers used it I figured it must be pretty good.  I did another 90 min main rest and shook up the ferment when it went up for D-rest to try get the beer nice and dry and crisp.

Recipe: german pilsner 3v 1
Style: German Pils 5D BJCP 2015
Date: 09-03-2017

Recipe

Guideline Min

Guideline Max

OG

1.049

1.044

1.050

FG

1.011

1.008

1.013

Color

3.4

2.0

5.0

ABV

5.1

4.4

5.2

IBU

45.0

22.0

40.0

Brewery Info

Efficiency: 72 %
Attenuation: 78 %

Mash Info

Weight: 13.0 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 6.06 G
Volume: 7.1 G
Temp: 148.0 F

Boil Info

Kettle Gravity: 1.041
Predicted Mash Run-off: 4.89 G
Target Starting Boil Volume: 8.5 G
Boil Duration: 60 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 7.0 G

Fermentables

Weight

% by Weight

Name

Yield

SRM

13.000 Lb

100.0 %

Pilsner (Weyermann)

80.0

1.8

Hops

Weight

Name

AAU

Time

Use

IBUs

1.0 Oz

Magnum

12.0

60 mins

Boil

35.0

1.5 Oz

Hallertau Mittelfrüh

3.0

15 mins

Boil

7.0

1.5 Oz

Hallertau Mittelfrüh

3.0

5 mins

Boil

3.0

Yeast

Amount

Name

2.000 units

Saflager Lager DCL/Fermentis W-34/70

Misc

Amount

Name

Time

Use

1.000 tablet

Whirlfloc Tablet

15 mins

Boil

0.500 tsp

Yeast Nutrient (Wyeast)

10 mins

Boil

Water

Predicted Mash Ph: 5.43

Ca

Mg

Na

Cl

So

Bicarbonate

Water

7

3

21

30

24

30

Mash

92

3

21

112

118

30

Sparge

83

3

21

103

108

30

Final

145

5

34

177

187

49

Target

75

0

0

0

0

0

Mash Water

Total Water Treated: 6.250 G
Percent RO / Distlled: 0 %
Water Used: 6.250 G

Mash Water Adjustments

Gypsum: 4.0 g
Calcium Chloride: 4.0 g
Lactic Acid: 4.0 ml @ 88.000 %

Sparge Water

Leftover Mash Water Used: Yes
Total Water Treated: 5.250 G
Percent RO / Distlled: 0 %
Water Used: 5.250 G

Sparge Water Adjustments

Gypsum: 3.0 g
Calcium Chloride: 3.0 g

Notes

Mash 148f 90 mins
169f 10 mins

Pitch at 48f
48 hrs to 50f
Hold to 2 weeks
Raise over 48hrs to 60
Hold through 3 weeks
Lager for 1 month

Carb to 2.5 vols

9-18-17 normal 3V brewday.  efficiency was a hair high so I adjusted with water and adjusted the hops to compensate (more bittering hops only).  dry yeast was rehydrated w/ 2 cups of boiled filtered water for 5 mins.  cooled to 95F and yeast sprinkled on top for 10 mins then mixed in for 10 mins and pitched.  after pitching beer was at 51F so I left it there rather than cooling to 50F.
9-19-17 no kreusen but slow bubbling
9-22-17 1/2″ kreusen and steady bubbling
9-25-17 ~6 sec
9-27-17 ~6 sec
9-28-17 ~9 sec
10-1-17 no bubbling
10-14-17 up to D-rest and slow bubbling started back up but could just be expansion.