#6 Bavarian Pilsner

  • Malts
  • Color (Lovibond)
  • Amount (lbs)
  • Muntons 2-row Lager Malt
  • 2.4
  • 2
  • Weyermann Bamberg Pilsner Malt
  • 10
  • Hops
  • Alpha %
  • Amount (oz)
  • Domestic Hallertauer Loose Raw Hops
  • 4.75
  • 4
  • Tettnanger Loose Raw Hops
  • 4.00
  • 4
  • Yeast
  • German Lager Yeast #WLP 830 (Pitchable Liquid)

Procedure

  • Bring 14 liters of water 130° F
  • Add crushed malted barley and hold at 120° F for 15 min.
  • Add boiling water to raise to 145° F and hold for 35 min.
  • Raise to 160° F and hold for 30 min.
  • Finally raise temperature to 170° F to stop conversion.
  • Sparge to 28 liters or until the brew pot is full, bring to a boil
  • Add Hallertauer (bittering) Hops and boil for 40 minutes
  • Add 2 oz Tettnanger (flavor) Hops and boil for 10 minutes
  • Add 2 oz Tettnanger (aroma) Hops and boil for 10 minutes
  • Cool to 70° F, pitch yeast, pour into primary fermenters (this batch was a 10 gallon batch)
  • Once fermentation begins, keep fermenter at 55° F for 2 weeks
  • Rack into secondary fermenters and keep for 1 week at 55° F
  • Bottle or Keg (with appropriate priming sugar added) and condition for 1 week
  • Drink your Homebrew!

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