Style: 5D - German Pils
This is one of my standards and usually on tap in the keezer.
Full recipe is on brewersfriend.com but here's the TL;DR
- brew day: 2017-10-22
- 24L batch, 30m boil
- malt: 4.5kg Pilsner
- hops: 22g Magnum, 72g Spalt Select
- yeast: W34/70
Brew day notes
- heated to 70, mashing at 67.8
- Using W34/70 yeast cake from Crud Light
- expected 80% efficiency; actual 74% - probably Bohemian pils vs regular pils
Brewer's Friend brix calculator numbers. Rounded ABV up to 4.4%
Transferring not because I regularly do a "secondary" but I needed the Speidel for another brew.
Ready for cold crash
Chilled, gelatin added, now into the keg:
After 12hrs in the keg at 40psi burst carb. Already mostly clear and carbonation is about 50%
After 12hrs in the keg at 40psi burst carb. Already mostly clear and carbonation is about 50%
Fully carbonated and mostly clear. This is about 2 days after kegging. Cold crash + gelatin work wonders.
I've made this several times and it always benefits from sitting in the keg for a month. Clarity and taste go from 95 to 100%. For this most recent batch I bumped up the bitterness in an attempt to get closer to the pils I had in Germany which was mostly Bitburger.
