Double D Pils: Difference between revisions
Jump to navigation
Jump to search
James Wilson (talk | contribs) 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..." |
James Wilson (talk | contribs) No edit summary |
||
| (2 intermediate revisions by the same user not shown) | |||
| Line 4: | Line 4: | ||
'''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)" | |||
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. | |||
== Awards == | == Awards == | ||
| Line 33: | Line 39: | ||
=== 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 === | ||
| Line 41: | Line 48: | ||
* 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 10% Phosphoric acid to mash during the sparge. | ||
* Fly sparge with 45L to hit 74L in boil. | * Fly sparge with 45L to hit 74L in boil at pH 5.32 | ||
=== Boil === | === Boil === | ||
* Add 75ml 10% Phosphoric acid before boil to hit pH 4.9 | |||
* Add 75ml Phosphoric acid | * 60 minutes boil | ||
=== Ferment === | === Ferment === | ||
Latest revision as of 19:26, 19 June 2026
By Neil Werdmuller Von Elgg
Recipe is part of Recipe Index
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)"
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.
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
- 80g Hallertauer Mittlefrueh 4.5% AA in the whirlpool at 80C for 15min
Yeast
- WHCLAB Einstein - Yeast slurry from previous beer
Process
Mash
- Double Decoction
- 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 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 10% Phosphoric acid to mash during the sparge.
- Fly sparge with 45L to hit 74L in boil at pH 5.32
Boil
- Add 75ml 10% Phosphoric acid before boil to hit pH 4.9
- 60 minutes 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