In the Fermentor: Pseudo-Pils

Last year's Bohemian Kölsch was a hit, so I figured I'd take a shot this year at a Kölsch/German Pils hybrid. Since I can't lager (which I know I've stated here about a hundred times, sorry), I've used the yeast from my Prohibition Bock and will do a month of cold bottle-conditioning before I pop any beer open. Sticking with tradition, I used a grain-bill of pure German Pils malt, with no specialty grains. Following my Kitchen Brewing blueprint, a Single Decoction Mash gets that little extra maltiness from the grain. Bitterness will be moderate and not quite as forceful as a Bohemian Pils, but the beer should still have a hoppy bite. First Wort Hopping should smooth out the hop flavor.

With the decoction mash, my efficiency for this batch ended up at around 82%. I usually get about 75% with a single-infusion. Therefore, I had to add water to get the gravity down. Here's a 5 1/2 gallon plan, rather than the usual five:

Grains:
9 lbs Weyermann Pilsener

Hops:
1 oz Spalt Select (5.3% a.a.): First Wort Hopping
0.5 oz Merkur (12.4% a.a.): 60 min
1 oz Spalt Select (5.3% a.a.): 7 min

Total Boil Time:
90 min

Yeast:
Wyeast 1007 - German Ale

Mash Schedule:
Protein Rest: 125F for 20 min
Decoction: Heat and Rest ~1/2 of mash at 155F for 20 min followed by a 15 min boil
Saccharification Rest: 149F for 60 min
Mashout: 168F for 15 min

Original Gravity:
1.046
Estimated Final Gravity:
1.011

IBU: 34
SRM Color: 3

Fermentation Schedule:
2 Weeks Primary
2 Weeks Secondary
4 Weeks Cold Bottle Conditioning

Cost: $13 per case
Commercial Equivalent: Avery Joe's Premium American Pilsner: $32
Savings: $19

Comments

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