Double D Pils - Revision history

James Wilson at 19:26, 19 June 2026

2026-06-19T19:26:34Z

← Older revision		Revision as of 19:26, 19 June 2026
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	Neil says: "I started brewing lagers as my wife doesn't like ales and I wanted to keep her onside with my homebrewing. However, I really enjoy the variety and process of making them, and drinking them especially on hot days like today (29°C)"		Neil says: "I started brewing lagers as my wife doesn't like ales and I wanted to keep her onside with my homebrewing. However, I really enjoy the variety and process of making them, and drinking them especially on hot days like today (29°C)"

			The German Best of Show Judge at Lager Than Life said that this beer captures elements of classic German Pils that many commercial examples fail to.

	Thank you very much to Neil for contributing his recipe to the community.		Thank you very much to Neil for contributing his recipe to the community.

James Wilson at 19:25, 19 June 2026

2026-06-19T19:25:02Z

← Older revision		Revision as of 19:25, 19 June 2026
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	'''BJCP 2021 Style 5D German Pils'''		'''BJCP 2021 Style 5D German Pils'''

			Neil says: "I started brewing lagers as my wife doesn't like ales and I wanted to keep her onside with my homebrewing. However, I really enjoy the variety and process of making them, and drinking them especially on hot days like today (29°C)"

			Thank you very much to Neil for contributing his recipe to the community.

	== Awards ==		== Awards ==
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	=== Hops ===		=== Hops ===
	* Hallertauer Magnum, 17.3% AA, 36 IBU @ First Wort 60min		* Hallertauer Magnum, 17.3% AA, 36 IBU @ First Wort 60min
			* 80g Hallertauer Mittlefrueh 4.5% AA in the whirlpool at 80C for 15min

	=== Yeast ===		=== Yeast ===
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	* Decoction 1: Took 12L of thick mash to decoct and raised to boil temperature over 14 minutes, then boiled for 30 minutes. Remix with mash to hit 70°C.		* Decoction 1: Took 12L of thick mash to decoct and raised to boil temperature over 14 minutes, then boiled for 30 minutes. Remix with mash to hit 70°C.
	* Decoction 2: Took 9L of thick mash to decoct and raised to boil over 12 minutes, then boiled for 30 minutes. Remix with mash to hit 76°C.		* Decoction 2: Took 9L of thick mash to decoct and raised to boil over 12 minutes, then boiled for 30 minutes. Remix with mash to hit 76°C.
	* Add additional 80ml Phosphoric acid to mash.		* Add additional 80ml 10% Phosphoric acid to mash during the sparge.
	* Fly sparge with 45L to hit 74L in boil at pH 5.32		* Fly sparge with 45L to hit 74L in boil at pH 5.32

	=== Boil ===		=== Boil ===
	* 60 minutes		* Add 75ml 10% Phosphoric acid before boil to hit pH 4.9
	* Add 75ml Phosphoric acid ~~after~~ boil.		* 60 minutes boil

	=== Ferment ===		=== Ferment ===

James Wilson at 21:14, 18 June 2026

2026-06-18T21:14:59Z

← Older revision		Revision as of 21:14, 18 June 2026
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	* Double Decoction		* Double Decoction
	* 62C starting mash temperature		* 62C starting mash temperature
			* Should be at pH 5.4 after 10 minutes.
	* Decoction 1: Took 12L of thick mash to decoct and raised to boil temperature over 14 minutes, then boiled for 30 minutes. Remix with mash to hit 70°C.		* Decoction 1: Took 12L of thick mash to decoct and raised to boil temperature over 14 minutes, then boiled for 30 minutes. Remix with mash to hit 70°C.
	* Decoction 2: Took 9L of thick mash to decoct and raised to boil over 12 minutes, then boiled for 30 minutes. Remix with mash to hit 76°C.		* Decoction 2: Took 9L of thick mash to decoct and raised to boil over 12 minutes, then boiled for 30 minutes. Remix with mash to hit 76°C.
	* Add additional 80ml Phosphoric acid to mash.		* Add additional 80ml Phosphoric acid to mash.
	* Fly sparge with 45L to hit 74L in boil.		* Fly sparge with 45L to hit 74L in boil at pH 5.32

	=== Boil ===		=== Boil ===

James Wilson: Created page with "'''By Neil Werdmuller Von Elgg''' Recipe is part of Recipe Index '''BJCP 2021 Style 5D German Pils''' == Awards == ''' Lager Than Life 2026 (Pillars Brewery, London)''' 1st - Best of Show 1st - Pale, Crisp and Bitter == Statistics == * Batch Size 60 Litres * Boil Size 74 Litres * ABV 5.2% * IBU 38 * OG 1.048 * FG 1.009 == Ingredients == === Water === * Mash water is 45 litres RO water acidified with 150ml 10% phosphoric acid * Gypsum and Calcium Ch..."

2026-06-18T21:11:39Z

Created page with "'''<big>By Neil Werdmuller Von Elgg</big>''' Recipe is part of Recipe Index '''BJCP 2021 Style 5D German Pils''' == Awards == ''' Lager Than Life 2026 (Pillars Brewery, London)''' 1st - Best of Show 1st - Pale, Crisp and Bitter == Statistics == * Batch Size 60 Litres * Boil Size 74 Litres * ABV 5.2% * IBU 38 * OG 1.048 * FG 1.009 == Ingredients == === Water === * Mash water is 45 litres RO water acidified with 150ml 10% phosphoric acid * Gypsum and Calcium Ch..."

New page

'''<big>By Neil Werdmuller Von Elgg</big>'''

Recipe is part of [[Recipe Index]]

'''BJCP 2021 Style 5D German Pils'''

== Awards ==
''' Lager Than Life 2026 (Pillars Brewery, London)'''

1st - Best of Show

1st - Pale, Crisp and Bitter

== Statistics ==
* Batch Size 60 Litres
* Boil Size 74 Litres
* ABV 5.2%
* IBU 38
* OG 1.048
* FG 1.009

== Ingredients ==
=== Water ===
* Mash water is 45 litres RO water acidified with 150ml 10% phosphoric acid
* Gypsum and Calcium Chloride salts added to mash liquor to hit mash profile of Ca2+ 73; Mg2+ 10; Na+ 0; Cl- 66; SO42- 104; HCO3- 1

=== Malt ===
* 9.6kg Simpsons Lager Malt
* 1.2kg Crisp #7 Chit Malt
* 0.6kg Muntons Maris Otter Extra Pale
* 0.4kg Dingemans Munich

=== Hops ===
* Hallertauer Magnum, 17.3% AA, 36 IBU @ First Wort 60min

=== Yeast ===
* WHCLAB Einstein - Yeast slurry from previous beer

== Process ==
=== Mash ===
* Double Decoction
* 62C starting mash temperature
* Decoction 1: Took 12L of thick mash to decoct and raised to boil temperature over 14 minutes, then boiled for 30 minutes. Remix with mash to hit 70°C.
* Decoction 2: Took 9L of thick mash to decoct and raised to boil over 12 minutes, then boiled for 30 minutes. Remix with mash to hit 76°C.
* Add additional 80ml Phosphoric acid to mash.
* Fly sparge with 45L to hit 74L in boil.

=== Boil ===
* 60 minutes
* Add 75ml Phosphoric acid after boil.

=== Ferment ===
* Start ferment at 10°C and 10psi pressure for 8 days
* Raised 1°C per day to 14°C, start spunding up to 20psi for 7 days
* Crash to 2°C for 8 days
* Lager at 4°C for 1 month.

=== Serving ===
* Acidify beer with 8ml Phosphoric acid to hit pH 4.36

[[Category:Recipes]]