American Pilsener?

Keith · Post by **Keith** » Mon Dec 30, 2013 5:52 pm

ok this has been adjusted. Got some input tonight which really helped.

Malts
3kg Pilsen LME
1kg Rice Syrup
.5kg Munich LME

Hops
2oz Saaz @ 60 min
2oz Saaz @ 30 min
2oz Saaz @ 15 min
2oz Saaz @ 5 min

Yeast
WLP925

Original Gravity: 1.051
Final Gravity: 1.012
ABV: 5.20%
IBU: 29.37
SRM:3.73

jtmwhyte · Post by **jtmwhyte** » Mon Dec 30, 2013 5:58 pm

US-05 will not get you to the Pilsner profile IMHO. Nice clean yeast, but not a lager yeast. I'd try Nottingham at 16 Celsius or a Kolsch yeast.

jtmwhyte · Post by **jtmwhyte** » Mon Dec 30, 2013 5:59 pm

Plus Saaz is a Czech hop

CartoonCod · Post by **CartoonCod** » Mon Dec 30, 2013 6:20 pm

Your probably not going to get much out of steeping those adjuncts. Maybe a bit of flavour but you will not get any starch conversion. I would recommend at least a partial mash with some 2 or 6 row grains to convert the starches. Also there are some dry lager yeast that would suit.

Tony L · Post by **Tony L** » Mon Dec 30, 2013 7:42 pm

CartoonCod wrote:Your probably not going to get much out of steeping those adjuncts. Maybe a bit of flavour but you will not get any starch conversion. I would recommend at least a partial mash with some 2 or 6 row grains to convert the starches. Also there are some dry lager yeast that would suit.

I agree, those flaked maise and corn adjuncts need to be mashed along with a good measure of grain to get anything even close to a Pilsner. And if you do want a pils clone then you also need temperature control along with the proper amount of lager yeast. Other than that if you do it some other way, IMO, all you will get is a Cream Ale.

But I was wrong ONCE before.... can't remember it but they all tell me it is so.

Keith · Post by **Keith** » Mon Dec 30, 2013 8:45 pm

Thanks for the input guys. Looks like I have some work on this one. haha. It seemed too simple, figured I was way off. I knew about the yeast, was just looking for it to be clean which US05 will give.

jacinthebox · Post by **jacinthebox** » Tue Dec 31, 2013 9:36 am

I "ale'd' a german pils with us-05. Turned out nice and clean

Keith · Post by **Keith** » Tue Dec 31, 2013 9:41 am

I adjusted the recipe, but want the crispness so swapped out the corn\rice flakes and included Rice Syrup. Due to not having a lager chamber, I researched my yeast a bit more and WLP925 is a lager yeast used at room temp. Going to try this yeast @ 17Cel.

Post by **mr x** » Tue Dec 31, 2013 9:56 am

Keep in mind, that yeast needs to be fermented under pressure.

Keith · Post by **Keith** » Tue Dec 31, 2013 10:05 am

I read that. Was going to attempt fermenting in a keg. Brew, Cool, Keg, and forget.

Post by **mr x** » Tue Dec 31, 2013 10:13 am

You can do that, but you'll need a spundig setup

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Keith · Post by **Keith** » Tue Dec 31, 2013 10:25 am

Yea I was looking at the below. Seems fairly straight forward to build. However I think I'll be holding off on my pilsner a bit longer

.
http://byo.com/stories/projects-and-equ ... in-the-keg" onclick="window.open(this.href);return false;

GAM · Post by **GAM** » Tue Dec 31, 2013 10:32 am

Chris, did you ever do the Sprunding build?

Sandy

Post by **chalmers** » Tue Dec 31, 2013 2:11 pm

GAM wrote:Chris, did you ever do the Sprunding build?

Sandy

Me Chris?

It was LD that was actually building it, and I'm not sure if it was ever completed. Hopefully he'll weigh in. The BYO link looks pretty much like what he was planning on using.

GAM · Post by **GAM** » Tue Dec 31, 2013 3:42 pm

I thought it was you. I am in the process of "sourcing" more of those valves.

Sandy

sleepyjamie · Post by **sleepyjamie** » Tue Dec 31, 2013 8:06 pm

I'd aim for a lower og and fg. 1.012 seems fairly high for a pilsner

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LiverDance · Post by **LiverDance** » Tue Dec 31, 2013 8:17 pm

GAM wrote:I thought it was you. I am in the process of "sourcing" more of those valves.

Sandy

I believe I have all the pieces to build one but I got side tracked building an electric brewery :spilly:

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