German Pilsner

Here is a specific recipe that came out declicious, crisp, and full of character. I also tried using this carbonation calculator for this batch an it worked great. we scaled back the amount of malt we used to compensate for the increased yield from the Avangard malt.

Grain Bill:    8 lbs Avangard Pilsner Malt
                     2 oz. acidulated malt
                     1 oz. Tettnager hops (in mash)
Hops:           30 IBU's worth of Northern Brewer (9.9 alpha)
Irish Moss or other clarifier : 15 minutes left in boil
White Labs German Lager Yeast, with active and robust starter.

Mash in at 120F and hold for 10-15 minutes (dough-in, use just enough water to wet the grains)
Raise temperature slowly up to 155 F using remaining water and hold until conversion is complete. I do this in steps, where there is a rest in between where I take a temperature measurement, and hold for 5-10 minutes before adding more water to get the temperature up to 155. Let sit for 20 minutes, then pull of 1/4 of the mash and put it in another pot. Boil for 10 minutes, then add back to main mash tun. There will be a little temperature loss during this time, but the boiling mash will bring it back up. Let sit, preferably between 155 and 160 for 10 minutes, then repeat while getting the sparge water ready. After the second 10 minute decoction has been added back, finish raising the temperature to around 170F. Sparge and collect around 6 gallons of wort. Take care not to let the gravity of the runoff get below 1.008 (2 Plato or Brix), or let the PH of the runoff get below 6 or 6.1, whichever coes first.

Boil for 15 minutes, then add bittering hops. Boil for 75 minutes and add irish moss or clarifying pellet. Boil another 5 minutes and add the cooling coil to the pot for sanitization. Boil last ten minutes then cool and transfer to carboy. Aerate (we use a stone). Pitch the starter.

Fermentation usually takes about 2 week, give or take depending on temperature. The colder the longer, but the less lagering time that will be required later. When the fermentation is winding down, let stand at 60F for 2 days (Diacetyl rest). Transfer to secondary at this time and let sit another week, cold, where the fermentation took place.  I used 8 oz of DME according to the carbonation calculator. Was the perfect amount. Bottle a couple smaller test bottles, and when the carbonation is full, place all bottles in a refrigerator as close to 32F as possible, or if there is another very cold space available, that works as well. 4 weeks of conditioning cold is recommended.

OG 12.4 Plato which is an ideal Pils strength.