Description

This is a Community Recipe created by muddyhudson57gmail-com

(Community Recipes are recipes that have been created by our customers who have then shared the recipe so that other customers can purchase them. Please ensure you read the Ingredients Included, and then the Method, as there might be ingredients which are not included and it is possible that the sharing customer has not checked both match or might not state what is not included.)

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Ingredients Included

WEYERMANN BARKE PILSNER MALT (4480 grams)
Weyermann Carapils (700 grams)
Saaz Pellets (83 grams)
Mangrove Jack’s Californian Lager M54 Yeast (2 packs)

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Method

Beer Style (main): European Lagers
Beer Style (sub): German-Style Pilsener
Batch Size: 24
Original Gravity: 1.048
Final Gravity: 1.009
ABV %: 5.1
IBU: 32

THE MASH
Temperature °C: 66
Length (mins): 75
Out temp °C: 75
Out time (mins): 10

THE BOIL
Boil time (mins): 60

Additions and timing:

64g Saaz 4.4% 60 mins
19g Saaz 4.4% 5 mins

Secondary additions and timing:

1/2 tablet protofloc
1 yeast nutrient capsule (not included)

Yeast: 1.5 packets Mangrove Jack M54
Fermentation temperature/steps: 20c at 10 psi

Comments:

My take on Stella Artois. It has a relative high IBU for this style but I find that it works.
This took 8 days from pitching the yeast until reaching FG.
Oxygen free transfer to keg and set fridge to 4c and pressure 11 psi to get a 2.4% carbonation volume
Lager for 3 weeks.
The sample taken at transfer was already nicely carbonated, but not quite ready to drink.