German Pilsner (Pils)


Type: All Grain

Date: 3/28/2010

Batch Size: 5.85 gal

Brewer: Les Nadon
Boil Size: 6.81 gal Asst Brewer:
Boil Time: 70 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 69.00
Taste Notes: slightly too hoppy - swap the perle for tetnanger or hallertauer


Amount Item Type % or IBU
9 lbs Pilsner (1.6 SRM) Grain 85.71 %
1 lbs Munich (9.0 SRM) Grain 9.52 %
8.0 oz Carapils (Briess) (1.5 SRM) Grain 4.76 %
1.25 oz Pearle [8.00 %] (40 min) Hops 28.4 IBU
2.25 oz Saaz [3.40 %] (15 min) Hops 12.3 IBU
2 Pkgs German Lager (White Labs #WLP830) [Starter 750 ml] Yeast-Lager


Beer Profile

Est Original Gravity: 1.046 SG

Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.011 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 4.65 % Actual Alcohol by Vol: 4.69 %
Bitterness: 40.6 IBU Calories: 202 cal/pint
Est Color: 4.0 SRM Color:

Mash Profile

Mash Name: Decoction Mash, Double Total Grain Weight: 10.50 lb
Sparge Water: 0.85 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Decoction Mash, Double
Step Time Name Description Step Temp
5 min Step Add 7.88 qt of water at 106.8 F 100.0 F
35 min Protein Rest Add 21.00 qt of water at 132.3 F 122.0 F
20 min Saccharification Decoct 8.93 qt of mash and boil it 147.0 F
20 min Saccharification Decoct 5.44 qt of mash and boil it 158.0 F
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F

Mash Notes: Used for some authentic German styles. Attempt to draw decoction from the thickest portion of the mash. Profiles vary. Some traditional German mashes use a long acid rest at 40 deg C. Also some sources recommend the decoction amount be given a 15 minute saccharification rest at 158 F (70 C) before boiling it.

Carbonation and Storage

Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 12.2 PSI Carbonation Used: -
Keg/Bottling Temperature: 42.0 F Age for: 28.0 days
Storage Temperature: 42.0 F  


Mash schedule above only a guide to what happened. Actually used the schedule on page 33 of "The Brewmasters Bible" - double decotion.

Had a taste of this on 15 Apr -- not too bad at all.

15 May --- this is some good stuff. Really need to get two atches of this one going so that I can actually lager it for a few months before it is gone.

Lower the hops a little - just a little too hoppy tasting -- knock the Perle down to just under an ounceor use other noble style.