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Thread: Lager/Pilsner recipes

  1. #1
    Join Date
    Dec 2002
    Location
    Bar Harbor, ME
    Posts
    2

    Red face Lager/Pilsner recipes

    I need lager or pilsner recipes for my 5 bbl. restaurant brewery. I have 25 bags of pilsner malt to use up during this off-season and was hoping to get some ideas. thanks.
    Tom St.Germain
    Maine Coast Brewing
    Bar Harbor, Maine

  2. #2
    Join Date
    Jan 2005
    Location
    Tulalip, WA, USA
    Posts
    39

    Designing Great Beers, Ray Daniels

    This book will get you spot on, first time. It did for me.

    Steffan
    Steffan's Aldergrove Brewery
    Tulalip, WA, USA

  3. #3
    Join Date
    Dec 2002
    Location
    Bar Harbor, ME
    Posts
    2
    Thanks for the tip; I will check it out.
    Tom St.Germain
    Maine Coast Brewing

  4. #4
    Join Date
    Oct 2002
    Location
    Stavanger Norway
    Posts
    320
    This seems to work well for me!
    pilsner

    Recipe
    Batch Size (hL): 6.00 Wort Size (hl): 6.00
    Total Grain (kg): 148.00
    Anticipated OG: 1.054 Plato: 13.37
    Anticipated EBC: 7.3
    Anticipated IBU: 28.2
    Brewhouse Efficiency: 80 %
    Wort Boil Time: 90 Minutes

    Pre-Boil Amounts
    ----------------

    Evaporation Rate: 5.00 Percent Per Hour
    Pre-Boil Wort Size: 6.49 hL
    Pre-Boil Gravity: 1.050 SG 12.41 Plato

    Grain/Extract/Sugar

    % Amount Name Origin Potential EBC
    -----------------------------------------------------------------------------
    91.2 135.00 kg. Pilsener Malt(2-Row) Continental Eu 71.27 2
    5.4 8.00 kg. Cara-Pils Dextrine Malt 67.12 4
    3.4 5.00 kg. Munich Malt Germany 75.43 20

    Potential represented as Yield, Coarse Grind As Is.


    Hops

    Amount Name Form Alpha IBU Boil Time
    -----------------------------------------------------------------------------
    0.55 kg. Hallertau Northern Brewer Pellet 8.50 25.1 60 min.
    0.25 kg. Perle Pellet 8.25 2.2 10 min.
    0.25 kg. Czech Saaz Pellet 3.50 0.9 10 min.


    Yeast
    -----

    WYeast 2206 Bavarian Lager ferment at 12C, after primary fermentation slowly drop temp to 2 C


    Mash- 65C single step 45 mins

    OG can be 11.8P to 13 or so, depends on you, I like it around 12

  5. #5
    Join Date
    Oct 2002
    Location
    San Luis Obispo, CA
    Posts
    83

    Pre-prohibition-Pils

    Michael, Maine Coast Tom,

    Have you ever done a pre-prohibition pils? I have information for you regarding this style if you would be interested. If your'e simply looking to burn through some grain then it might not be a good idea. If you're willing to get some corn or flaked (pre-gelatinized) corn then you're in the game!

    -Todd
    Last edited by Todd; 12-07-2006 at 01:27 AM.

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