This recipe is for 2.5 gallons of Belgian Pilsner.

We will be using Belgian Pilsner grain which is a excellent base malt for pale lager, Belgian ales, and wheat beers. The hops we selected are Saaz Hops which have a very distinctive flavour. When used in beer, the resultant aroma is very mild, earthy, herbal and spicy. Despite its popularity and noble pedigree, Saaz generally has a very low Alpha Acid level and is not very effective as a bittering hop.

This recipe was made using the BIAB (Brew in a Bag) method.

Recipe Statistics:

OG: 1.050 (Original Gravity)
FG: 1.013 (Final Gravity)
IBU: 27.1 (International Bittering Units)
SRM: 3.64 (Beer Color)
ABV: 4.85 (Alcohol By Volume)

Ingredients:

  • 5 lbs, 8 oz – Belgian Pilsner
  • .5 oz @ 60 mins – Saaz, US Pellets
  • .5 oz @ 20 mins – Saaz, US Pellets
  • .5 oz @ 10 mins – Saaz, US Pellets
  • 1 – SAFALE US-05 American Ale

Instructions:

  • Place something on the bottom of the pot so the grain bag will not touch it. This will prevent scorching of the grains and bag.
  • Place grain bag in pot and clip edges to edge of pot.
  • Heat 2.25 gallons of strike water to 155 degrees.
  • Stir in grains making sure there are no clumps.
  • Place lid on pot and let the mashing process happen for 90 minutes checking and stiring the grains about every 20 minutes and make sure water temp is staying arounf 155.
  • After 90 minutes transfer liquid to a container large enough to hold it while sparging.
  • Heat 2.25 Gallons of sparging water to 175 degrees.
  • Place grains back in your pot and then pour the sparging water on the grains. Keep temperature at 170 degrees for 20-30 minutes.
  • Add the liquid from the temporary container back to the pot with the liquid from the sparge.
  • Bring to a rolling boil.
  • As soon as the wort is at a rolling boil add .5 oz of Saaz
  • After 40 minutes add another .5 oz of Saaz
  • After 50 minures add last .5 oz of Saaz.
  • Bring temperature down to 100 degrees as quickly as possible using an ice bath if you do not have a wort chiller.
  • After the temperature gets down to 70 degrees areate the wort by shaking ind swirling the carboy for a couple minutes. This is the last time we will disturb the wort.
  • Pitch in the yeast.
  • Attach airlock.
  • After 2 weeks you will want 2 consecutive hydrometer readings to know it is done.
  • Make priming solution and put in bottling bucket.
  • Lightly stir, making sure not to splash, the wort.
  • Bottle and wait 2 weeks to drink.

NOTES:

If you have your sparge water over 170 degrees you will extract tannin which you do not want to have in the beer.

To make your priming solution use 1/3 cups of sugar and 8 oz pf water. Bring to boil and then pour in bottling bucket.

When reading the recipe you will see we used a total of 5 gallons of water for 3 gallons of wort in the primary fermenting bucket.

  • The reason for this is the grains will cause you to lose approximately .5 gallon of the 5 gallons of water leaving 4.5 gallons.
  • The rolling boil will cause you to lose approcimately 1 gallon of the 4.5 gallons of liquid from evaporation leaving 3.5 gallons.
  • You will lose approximately .5 gallon of the 3.5 gallons from the sediment in the bottom of the pot when transferring to the primary leaving 3 gallons.
  • You will lose approximately .5 gallon of the 3 gallons from the fermenting process.
  • This should give you 2.5 gallons of bottling beer which is 1 case of beer.

If you end up with a little more it just makes it that much better!

Cheers!

 

 

 

Main Menu

Last 5 Posts
Posted: May 27, 2013
Posted In: Currently Vinting
Posted: Mar 31, 2013
Posted In: Beer Recipes,We Vinted
Posted: Mar 24, 2013
Posted In: Tips and Tricks
Posted: Mar 17, 2013
Posted In: Beer Recipes
Posted: Feb 17, 2013
Posted In: Beer Recipes,We Vinted

Hot Deals
Posted: Jan 28, 2013
Posted In: Hot Deals
Posted: Jan 17, 2013
Posted In: Hot Deals

Currently Vinting or Brewing
Posted: May 27, 2013
Posted In: Currently Vinting
Posted: Feb 14, 2013
Posted In: Currently Vinting

Post Categories

Archives

Valid CSS! Valid XHTML 1.0 Transitional