The following beer recipe is featured in the September/October 2013 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Steve Mifsud of Santa Rosa, CA, member of the The Brewing Network, won a gold medal in Category #2: Pilsner during the 2013 National Homebrew Competition Final Round in Philadelphia, PA. Mifsud’s Pilsner was chosen as the best among 209 final round entries in the category.
The following beer recipe is featured in the September/October 2013 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Steve Mifsud of Santa Rosa, CA, member of the The Brewing Network, won a gold medal in Category #2: Pilsner during the 2013 National Homebrew Competition Final Round in Philadelphia, PA. Mifsud’s Pilsner was chosen as the best among 209 final round entries in the category.
Ingredients:
- 11.0 lb (4.99 kg) Pilsner malt
- 0.38 lb (172 g) melanoidin malt
- 4.0 oz (113 g) acidulated malt
- 0.5 oz (14 g) Magnum pellets, 14.1% a.a. (60 min)
- 0.8 oz (23 g) Hallertau pellets, 6.5% a.a. (30 min)
- 0.3 oz (9 g) Spalt pellets, 3.9% a.a. (30 min)
- 0.3 oz (9 g) Hallertau pellets, 6.5% a.a. (5 min)
- 0.8 oz (23 g) Spalt pellets, 6.5% a.a. (5 min)
- Wyeast 2308 Munich Lager (4 L starter)
- 1/2 tablet Whirlfloc (15 min)
- 7 g Gypsum
Specifications:
Yield: 6.75 Gallons (25.5 L)
Original Gravity: 1.051
Final Gravity: 1.008
ABV: 5.70%
IBU: 34.5
SRM: 3.8
Directions:
- Thick decotion used to maintain saccharification temperature. Dough in at 126° F (52° C) for 15 minutes. Mash at 150° F (66° C) for 75 minutes. Mash out at 168° F (76° C) for 10 minutes.
- Primary Fermentation for 28 days at 48-54° F (9-12° C).
- Secondary Fermentation for 60 days at 30° F (-1° C).
- Force carbonated to 2.4 vol.
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