GERMAN PILS
This pils is a German Version that is considered to be the origin of the pilsner style. It has a great complexity of flavour obtained from the different infusion times of the saaz hops and the addition of the wheat malt, which also gives that characteristic tight, white head. The use of a type specific low temp lager yeast will allow the flavour to develop slowly (very) and true to style. To avoid off flavours you MUST lager this beer for at least 1 month.
3kg Light Malt Extract
500g Wheat dried Malt
100g Saaz Hops (total)
Split the hops into 75g, 15g & 10g lots
Saflager Yeast
METHOD:
Gently boil the malts in 8-10L of Water, with the first quota of hops for 1½ hours.
Switch of the heat and add the second quota of hops, stirring in carefully, and let sit for 15 mins. Strain into a fermenter and ¾ fill with cold water.
Place into a fridge and cool to 10- 15°C and add the lager yeast and ferment to a final gravity of about 1010-1015, rack off the clear beer to another fermenter, add the final portion of the dry hops and allow to lager for at least 1 month before bottling.
Allow to mature for at least 2 months before sampling.
With compliments
Tasmanian Home Brewing Supplies 179 Elizabeth Street Hobart 62 346230