- Fermentation temperature, gravity and outdoor temperature (CSV, 2104 bytes)
- Recipe BeerXML (XML, 17 kb)
Passion Pils v1
|BJCP Style||German Pils - 5D|
|Profile||Aroma: Medium-low to low grainy-sweet-rich malt character (often with a light honey and slightly toasted cracker quality) and distinctive flowery, spicy, or herbal hops. Clean fermentation profile. May optionally have a very light sulfury note that comes from water as much as yeast. The hops are moderately-low to moderately-high, but should not totally dominate the malt presence. One-dimensional examples are inferior to the more complex qualities when all ingredients are sensed. May have a very low background note of DMS.|
Appearance: Straw to light gold, brilliant to very clear, with a creamy, long-lasting white head.
Flavor: Medium to high hop bitterness dominates the palate and lingers into the aftertaste. Moderate to moderately-low grainy-sweet malt character supports the hop bitterness. Low to high floral, spicy, or herbal hop flavor. Clean fermentation profile. Dry to medium-dry, crisp, well-attenuated finish with a bitter aftertaste and light malt flavor. Examples made with water with higher sulfate levels often will have a low sulfury flavor that accentuates the dryness and lengthens the finish; this is acceptable but not mandatory. Some versions have a soft finish with more of a malt flavor, but still with noticeable hop bitterness and flavor, with the balance still towards bitterness.
Mouthfeel: Medium-light body. Medium to high carbonation.
Comments: Modern examples of Pils tend to become paler in color, drier in finish, and more bitter as you move from South to North in Germany, often mirroring the increase in sulfate in the water. The Pils found in Bavaria tend to be a bit softer in bitterness with more malt flavor and late hop character, yet still with sufficient hops and crispness of finish to differentiate itself from a Helles. The use of the term ‘Pils’ is more common in Germany than ‘Pilsner’ to differentiate it from the Czech style, and (some say) to show respect.
|Batch Size||12.0 L|
|Mash||64.0° for 75.0 min|
|Boil Time||60.0 min|
|OG||1.045 SG (Est. 1.051 SG)|
|FG||1.006 SG (Est. 1.009 SG)|
|ABV||5.1 % (Est. 5.6 %)|
|Std drinks||1.3 per 330ml stubby|
3 per 750ml longneck
1.1 per middy
1.7 per schooner
|Name||Amount||Colour||% of Grain|
|Gladfield Pilsner Malt||2.00 kg||3.8 EBC||80 %|
|BEST Wheat Malt (BESTMALZ)||0.50 kg||4.8 EBC||20 %|
|Total grain bill||2.5 kg||-||-|
|Saaz||10.00 g||60.0 mins||Boil||3.8%|
|Amarillo||10.00 g||40.0 mins||Boil||6.0%|
|Saaz||10.00 g||0.0 mins||Boil||3.8%|
|Strata||35.00 g||3 days||Dry Hop||5.5%|
|Total hops||65.00 g||-||-||-|
|Whirlfloc Tablet||1.00 Items||10.0 mins||Boil||Fining|
|W-34/70 - Saflager Lager||DCL/Fermentis||Lager||75.0 %||8.9 C - 15.0 C|
Pre sparge 9.8, 1.039
Post sparge 10.8, 1.044
Post boil 11.2, 1.045
22/08/20 Brew day
24/08/20 Pitched yeast @ 12deg
30/08/20 @ 1.027 11:45 ramp up to 14deg
31/08/20 @ 0600 ramp up to 18deg
06/09/20 Dry hopped (accidently with 30g Strata instead of Centennial, oops)
06/09/20 Cold crashed @ 2deg for 3 days
09/09/20 Bottled, 1tsp sugar
-10 x 750ml Longecks
-3 x 330ml stubbies
- Outside temperature data obtained from the Australian Bureau of Meteorology's Daily Weather Observations page for the ACT, specifically the data is for Tuggeranong.
- Recipe icons courtesy of the The BeerSmith Icon Enhancement & Revision (BIER) Add-On by Zemba Craftworks.
- Standard drink formula from Spirits & Cocktails Australia.