jvb
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- Nov 28, 2018
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Hi folks,
I've been wanting to try a simple Pilsner recipe and came across the one below that seems to fit the bill, but it's kind of cryptic for a newbie like me. I posted questions in bold in the recipe that I'd like to get some feedback on.
6lbs Pilsner Malt extract (DME or LME? I was thinking LME.)
Steep: 12 oz German Munich Malt (8L) (Steep malts for how long and what temp? I was thinking 20 minutes at 170 f.)
8 oz German Light Crystal (Couldn't find a German Light Crystal Malt - garden variety light crystal malt OK?)
8 oz Aromatic
Hops: 1/2 oz Hallertauer Hersbrucker at 60 min (I believe this means, remove the grains, bring the mixture to a boil, stir in malt extract and hops and boil for 60 minutes.)
1/2 oz Spalter at 60 min
If desired, throw some 1/2 oz hersbrucker or spalter in at 5 minutes (Add with 5 minutes remaining in boil, if desired?)
Yeast: German Lager (White Labs or Wyeast, doesn't matter) Or to make life easy, use Saflager W34/70 (This is the dried Wheinstephan Strain).
Pitch yeast at 50F, Ferment 50F for 10 days, 3 Days diacetyl rest at room temp, slowly decrease temp over several days to 35-38F and lager for 42 days.
Thanks!
Jim
I've been wanting to try a simple Pilsner recipe and came across the one below that seems to fit the bill, but it's kind of cryptic for a newbie like me. I posted questions in bold in the recipe that I'd like to get some feedback on.
6lbs Pilsner Malt extract (DME or LME? I was thinking LME.)
Steep: 12 oz German Munich Malt (8L) (Steep malts for how long and what temp? I was thinking 20 minutes at 170 f.)
8 oz German Light Crystal (Couldn't find a German Light Crystal Malt - garden variety light crystal malt OK?)
8 oz Aromatic
Hops: 1/2 oz Hallertauer Hersbrucker at 60 min (I believe this means, remove the grains, bring the mixture to a boil, stir in malt extract and hops and boil for 60 minutes.)
1/2 oz Spalter at 60 min
If desired, throw some 1/2 oz hersbrucker or spalter in at 5 minutes (Add with 5 minutes remaining in boil, if desired?)
Yeast: German Lager (White Labs or Wyeast, doesn't matter) Or to make life easy, use Saflager W34/70 (This is the dried Wheinstephan Strain).
Pitch yeast at 50F, Ferment 50F for 10 days, 3 Days diacetyl rest at room temp, slowly decrease temp over several days to 35-38F and lager for 42 days.
Thanks!
Jim