I had the chance to do a last min Saturday brew day and decided to make this Psuedo – Pilsner. I had a jar of harvested Opshaug yeast from Ryan. With this beer I did 100% Pilsner with Saaz. My Saaz was pretty low IBU so I did go for a higher IBU style pilsner and shot for the mid twenties. This should be a bit maltier and I am hoping for a really clean beer. When I transfer this beer to the serving keg I will do a closed transfer with gelatin in the bottom of the purged serving keg. I am hoping this beer turns out and I will edit this post through the stages of the beer.
Recipe Details
Batch Size |
Boil Time |
IBU |
SRM |
Est. OG |
Est. FG |
ABV |
|---|---|---|---|---|---|---|
5.5 gal |
60 min |
23.6 |
3.3 SRM |
1.051 |
1.011 |
5.25 % |
Style Details
Name |
Cat. |
OG Range |
FG Range |
IBU |
SRM |
Carb |
ABV |
|---|---|---|---|---|---|---|---|
05 D |
1.044 - 1.05 |
1.008 - 1.013 |
22 - 40 |
2 - 5 |
0 - 0 |
0 - 0 % |
Fermentables
Name |
Amount |
% |
|---|---|---|
Pilsen |
10 lbs |
100 |
Hops
Name |
Amount |
Time |
Use |
Form |
Alpha % |
|---|---|---|---|---|---|
Saaz |
1.5 oz |
60 min |
Boil |
Pellet |
3 |
Saaz |
1 oz |
20 min |
Boil |
Pellet |
3 |
Saaz |
0.5 oz |
10 min |
Boil |
Pellet |
3 |
Miscs
Name |
Amount |
Time |
Use |
Type |
|---|---|---|---|---|
Lactic Acid |
3 ml |
0 min |
Mash |
Water Agent |
Yeast Nutrients |
24.02 g |
15 min |
Boil |
Other |
Yeast
Name |
Lab |
Attenuation |
Temperature |
|---|---|---|---|
Opshaug Farmhouse Yeast (WLP518) |
White Labs |
80% |
32°F - 32°F |
Mash
Step |
Temperature |
Time |
|---|---|---|
Mash |
135°F |
10 min |
Temperature |
145°F |
10 min |
Temperature |
153°F |
60 min |
Fermentation
Step |
Time |
Temperature |
|---|---|---|
Primary |
5 days |
78°F |
Secondary |
2 days |
40°F |
Aging |
0 days |
32°F |
Notes
| I used Denver tap water for this recipe I added some lactic acid to get the PH down. You can use a very soft water profile to try to get a more European lager style. I also fermented this under pressure at 10PSI. |
Download
| Download this recipe's BeerXML file |