German Pils Kick pils (SMaSH)

[Stikius]

Recipe Type

All Grain

Yeast

White Labs WLP833

Yeast Starter

No

Additional Yeast or Yeast Starter

No

Batch Size (Gallons)

26 liters (in fermenter)

Original Gravity

1.047

Final Gravity

1.008

Boiling Time (Minutes)

60

IBU

30

Color

6.7

Primary Fermentation (# of Days & Temp)

5 days @ 10°C, 2 days @ 13°C, 1 day @ 17°C, 1 day @ 19°C, 5 days @ 2°C

Tasting Notes

Clean, crushable, everyday beer

Grain:
5.75kg Pilsner malt

Hops:
60 min - 20g Magnum (10.7%) 20.1 IBU
15 min - 20g Magnum (10.7%) 9.6 IBU

Water, straight from the tap:
pH: 8.1
Calcium: 35 ppm
Magnesium: 7 ppm
Sodium: 32 ppm
Chloride: 25 ppm
Sulfate: 28 ppm
Bicarbonate: 115 ppm

22½ liters mash water
14 liters sparge water

Process:

1. Prepare water in MT and HLT the day before and let it sit at room temp overnight
2. Heat to strike temp
3. Mash 60 min @ 65°C
4. Mash 15 min @ 72°C
5. Mash 10 min @ 77°C
6. Lift basket and let drain while heating water close to boiling
7. Fly sparge
8. Heat to boil
9. Add 20g Magnum @ 60 min
10. Add 20g Magnum @ 15 min
11. Cool down to under 20°C (I used immersion cooler while whirlpooling)
12. Pitch yeast (I used harvested and washed WLP833 from a batch of Vienna Leger)
13. Ferment 5 days @ 10°C, 2 days @ 13°C, 1 day @ 17°C, 1 day @ 19°C, 5 days @ 2°C
14. Keg
15. Carbonate 0.74 Bar @ 4°C for a week
16. Enjoy

 

[Genuine]

This will definitely be solid. My homebrew club did SMASH beers and when it came to magnum, everyone thought it would be insanely bitter and nothing else. The magnum beer ended up being the most beer flavored beer out there. It was incredible. I'll brew this one next.