Narziss' advice for pils
Posted: Thu Oct 29, 2015 12:15 am
OG: 11.5 - 12 plato
Bitterness: 30-35
Color: 5.5 - 6.0 EBC
Water: between -1 and 1 dH residual alkalinity
Grist: 97% to 100% pilsner malt (2.8 to 3.0 EBC) with 0%-3% carapils. Lactic acid in both the mash and boil - presumably you want a pH of 5.5 in the mash and 5.1 in the boil, which he gives as general guidelines for light colored beers earlier in chapter 3.
He recommends using a hochkurz decoction mash, but using the technique that Nico has described for separating the husks from the endosperm and mashing them separately in order to keep the beer as bright as possible.
Final attenuation should be 82-84%.
He says that the quality of a pilsner is highly dependent on the hopping. Here is one pilsner hopping strategy he recommends in chapter 5. He divides the suggested hops into three groups:
Group A: perle (I imagine magnum would work well here too, but Narziss does not mention it)
Group B: tradition, mittelfruh, hersbrucker
Group C: saaz, saphir, select, tettnang
He also gives the amounts for each addition in terms of grams of alpha acid per hectoliter. You can convert this to grams of hops per liter of wort by dividing the given number by 100, then multiplying by the inverse of the alpha acid content of the hop. So for 10 g/hl using a 5% AA hop, you would want (10 / 100) * (1/.05) = 2 grams of hops per liter of wort. However, hop utilization may be different at large scale than small scale so it might be easier to just use the given numbers to figure out the relative sizes of your hop additions and then scale them all up or down to hit your bitterness target.
It is not completely clear to me what the wort volume reference is - pre-boil volume or post-boil volume. Commercial breweries have much smaller boiloff rates than homebrewers so it is probably less of an issue at scale, but this could be another reason to just use the numbers here as relative amounts and scale to hit an IBU target.
6 g/hl of AA at 60 minutes using group A (perle) or half and half hops from group A and either B or C.
3 g/hl of AA at 30 minutes using hops from group B
3 g/hl of AA at 10 minutes using hops from group C
Bitterness: 30-35
Color: 5.5 - 6.0 EBC
Water: between -1 and 1 dH residual alkalinity
Grist: 97% to 100% pilsner malt (2.8 to 3.0 EBC) with 0%-3% carapils. Lactic acid in both the mash and boil - presumably you want a pH of 5.5 in the mash and 5.1 in the boil, which he gives as general guidelines for light colored beers earlier in chapter 3.
He recommends using a hochkurz decoction mash, but using the technique that Nico has described for separating the husks from the endosperm and mashing them separately in order to keep the beer as bright as possible.
Final attenuation should be 82-84%.
He says that the quality of a pilsner is highly dependent on the hopping. Here is one pilsner hopping strategy he recommends in chapter 5. He divides the suggested hops into three groups:
Group A: perle (I imagine magnum would work well here too, but Narziss does not mention it)
Group B: tradition, mittelfruh, hersbrucker
Group C: saaz, saphir, select, tettnang
He also gives the amounts for each addition in terms of grams of alpha acid per hectoliter. You can convert this to grams of hops per liter of wort by dividing the given number by 100, then multiplying by the inverse of the alpha acid content of the hop. So for 10 g/hl using a 5% AA hop, you would want (10 / 100) * (1/.05) = 2 grams of hops per liter of wort. However, hop utilization may be different at large scale than small scale so it might be easier to just use the given numbers to figure out the relative sizes of your hop additions and then scale them all up or down to hit your bitterness target.
It is not completely clear to me what the wort volume reference is - pre-boil volume or post-boil volume. Commercial breweries have much smaller boiloff rates than homebrewers so it is probably less of an issue at scale, but this could be another reason to just use the numbers here as relative amounts and scale to hit an IBU target.
6 g/hl of AA at 60 minutes using group A (perle) or half and half hops from group A and either B or C.
3 g/hl of AA at 30 minutes using hops from group B
3 g/hl of AA at 10 minutes using hops from group C