From the Archive:
Smoked Black PilsenerOG: 1.055
IBU: 45
SRM: 21
IBU: 45
SRM: 21
Grain Bill
9lbs German Pilsener
0.50 lbs German Munich
0.50 lbs CaraPils
1.00 lbs German Smoked MaltColor Adjustment
1 oz Weyermann Sinamar - Adjusts color + 16 SRM and adds roasty notes
OR Use .75 lb+ of Weyermann Carafa in the mash insteadHops
0.50 oz Magnum @ 14% AA 65 Minutes
0.50 oz Magnum @ 14% AA 25 Minutes
0.50 oz Spalt Select @ 4.5% AA 5 MinutesYeast
Wyeast 2000 Budvar Lager Yeast
or
WLP802 Czech Budejovice Lager Yeast
0.50 lbs German Munich
0.50 lbs CaraPils
1.00 lbs German Smoked MaltColor Adjustment
1 oz Weyermann Sinamar - Adjusts color + 16 SRM and adds roasty notes
OR Use .75 lb+ of Weyermann Carafa in the mash insteadHops
0.50 oz Magnum @ 14% AA 65 Minutes
0.50 oz Magnum @ 14% AA 25 Minutes
0.50 oz Spalt Select @ 4.5% AA 5 MinutesYeast
Wyeast 2000 Budvar Lager Yeast
or
WLP802 Czech Budejovice Lager Yeast
Fermentation
14 Days @ 55F
14 Days @ 58F to dry out
14 days @ 34F for short lagering
Note that the use of Sinamar is great for a split batch. 5 gallons can be kept as is for a regular Smoked Pilsener, the other 5 gallons can be made black via the addition of Sinamar in the fermenter while pitching the yeast.
14 Days @ 55F
14 Days @ 58F to dry out
14 days @ 34F for short lagering
Note that the use of Sinamar is great for a split batch. 5 gallons can be kept as is for a regular Smoked Pilsener, the other 5 gallons can be made black via the addition of Sinamar in the fermenter while pitching the yeast.
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