Pils – Jon Finch

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This recipe is taken from the book Beer Craft by Jon Finch.
A crisp clean pilsner, the term lager refers to way the beer is fermented and conditions.

£22.00

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Description

This recipe is taken from the book Beer Craft by Jon Finch.
A crisp clean pilsner, the term lager refers to way the beer is fermented and conditions. Therefore its important to be able to maintain fermentation temperature when home brewing lagers.


Ingredients Included

BESTMALZ Pilsner (4250 grams)
Tettnang Pellet (40 grams)
Saaz Pellets (55 grams)
Mangrove Jack’s CS Yeast M84 Bohemian Lager (1 packs)


Method

Beer Style (main): European Lagers
Beer Style (sub): German-Style Pilsener
Batch Size: 19L
Original Gravity: 1044
Final Gravity: 1009
ABV %: 4.5
IBU: 24

THE MASH
Temperature °C: 66
Length (mins): 60
Out temp °C: 75
Out time (mins): 10

THE BOIL
Boil time (mins): 10

Additions and timing:

40 g Tettnang Hops – Boil 60 min
30 g Saaz Hops – Boil 30 min
15 g Saaz Hops – Boil 10 min

Secondary additions and timing:

10 g Saaz Hops – Steep 0 min

Yeast: Mangrove Jack’s Bohemian Lager Yeast
Fermentation temperature/steps: ferment according to yeast instructions (10c until FG reached), then bulk condition for 4 weeks at 10c

Comments:

This recipe is taken from the book Beer Craft by Jon Finch.
A crisp clean pilsner, the term lager refers to way the beer is fermented and conditions. Therefore its important to be able to maintain fermentation temperature when home brewing lagers.

Additional information

Weight 5.3 kg

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