Jonas’ German Pils
Batch Size
30L Kettle Full; ~23L (in fermenter)
Ingredients
Malts
- 5kg Gladfield German Pilsner Malt (91%)
- 0.5kg Gladfield Vienna Malt (9%)
Hops
- 90min – 50g Hallertau 3.0% aa (17.4 IBU)
- 15min – 50g Tettnanger 5.0% aa (11.6 IBU)
Yeast
Lallemand Diamond Lager (2 Packets)
Mash Additions:
4.00g Calcium Chloride
2.00g Calcium Sulfate
2.00g Magnesium Sulfate
Brewing Process
- Heat Strike Water to achieve Mash Temp of 65°C (~6°C above strike)
- Add minerals to Strike or Foundation water.
- Begin mashing in. Measure the mash pH (once all the grain is added) to achieve 5.2-5.5 (adjust with 1 mL additions of 88% lactic acid, if required).
- Mash at 65°C for 60 mins. Confirm no residual starches remain
- Batch sparge with 78°C water until kettle volume is achieved (or runnings SG drops below 1.010 and pH rises above 5.75)
- Boil for 90 minutes adding hops and kettle finings at indicated times
- At End Of Boil, whirlpool while chilling (immersion style) or for 10 mins, stand 15 mins or until chilled to pitching temperature
- Transfer to fermenter at 13-14°C, oxygenating wort (inline or via aeration in fermenter).
- Rehydrate and pitch yeast as per manufacturer's recommendations. Ferment at 13°C until 4-6 SG points (1-1.5Po) from FG, then cap the fermentation (spunding valves are great for this). Raise the fermentation set point to 16°C for at least 48hrs to diacetyl rest.
If fining:
- 48hrs after FG is reached, crash to 6-8°C.
- Add finings after the temperature is stable. Crash to 0-1°C until cleared.
- Fine and filter as required.
- Keg or bottle condition - your choice? Aim for 2.5-2.6 volumes of CO2.