#6 Bavarian Pilsner
- Muntons 2-row Lager Malt
- 2.4
- 2
- Weyermann Bamberg Pilsner Malt
- 10
- Domestic Hallertauer Loose Raw Hops
- 4.75
- 4
- Tettnanger Loose Raw Hops
- 4.00
- 4
- 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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