| BJCP Style | German Pils - 5D |
|---|---|
| Type | All Grain |
| 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 |
| Efficiency | 78.0 % |
| IBU | 29.1 IBUs |
| EBC | 6.6 EBC |
| OG | 1.047 SG (Est. 1.051 SG) |
| FG | 1.006 SG (Est. 1.009 SG) |
| ABV | 5.4 % (Est. 5.6 %) |
| Std drinks | 1.4 per 330ml stubby 3.2 per 750ml longneck 1.2 per middy 1.8 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 | - | - | |
| Name | Amount | Time | Use | Alpha |
|---|---|---|---|---|
| Saaz | 10.00 g | 60.0 mins | Boil | 3.8% |
| Centennial | 10.00 g | 40.0 mins | Boil | 4.0% |
| Saaz | 10.00 g | 0.0 mins | Boil | 3.8% |
| Strata | 32.00 g | 3 days | Dry Hop | 5.5% |
| Total hops | 62.00 g | - | - | - |
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| Lactic Acid | 2.50 ml | 60.0 mins | Mash | Water Agent |
| Whirlfloc Tablet | 1.00 Items | 10.0 mins | Boil | Fining |
| Name | Lab | Type | Att | Temp |
|---|---|---|---|---|
| W-34/70 - Saflager Lager | DCL/Fermentis | Lager | 75.0 % | 8.9 C - 15.0 C |
| #2102 2ml (80% of 2.5ml) lactic acid to bring mash pH down to an estimated 5.26 pH as per Beersmith calculations Pre sparge gravity: 1.039 Pre boil gravity: 1.037 Original Gravity: 11.2, 1.047 06/02/21 Brew day 07/02/21 Pitched yeast @ 14deg 10/02/21 @ 1.027 ramp up to 18deg 16/02/21 Cold crashed @ 2deg 17/02/21 Dry hopped with 32g Strata 20/02/21 Bottled, 1tsp sugar -12 x 750ml Longecks -1 x 330ml stubbies =9.33L http://brulosophy.com/methods/lager-method/ |