Brewing recipe for Pilsner
Recipe for 10-litre Braumeister
Ingredients
12 l of brewing water to start with plus sparging water
2.1 kg Pilsner malt
0.3 kg Wheat malt
15 g Tettnang hops (4.2 % alpha)
½ packet Saflager S-23 yeast
Method
Mash programme
- 38 °C › Start mashing
- 52 °C › 0 min
- 63 °C › 40 min
- 73 °C › 25 min
- 78 °C › 10 min
- Boiling › 80min
Hop addition
10 g Tettnang hops › 70 min before end of boil
5 g Tettnang hops › 10 min before end of boil
Original gravity
12 °P with 11 litres
Fermentation
Fermentation temperature at around 12 ºC
Maturing
2-3 days at room temperature, followed by 3-4 weeks in the refrigerator at 5 °C.
Recipe for 20-litre Braumeister
Ingredients
23 l of brewing water to start with plus sparging water
4.0 kg Pilsner malt
0.5 kg Wheat malt
30 g Tettnang hops (4.2 % alpha)
1 packet Saflager S-23 yeast
Method
Mash programme
- 38 °C › Start mashing
- 52 °C › 0 min
- 63 °C › 40 min
- 73 °C › 25 min
- 78 °C › 10 min
- Boiling › 80min
Hop addition
20 g Tettnang hops › 70 min before end of boil
10 g Tettnang hops › 10 min before end of boil
Original gravity
12 °P with 21 litres
Fermentation
Fermentation temperature at around 12 ºC
Maturing
2-3 days at room temperature, followed by 3-4 weeks in the refrigerator at 5 °C.
Recipe for 50-litre Braumeister
Ingredients
55 l of brewing water to start with plus sparging water
10.0 kg Pilsner malt
1.0 kg Wheat malt
75 g Tettnang hops (4.2 % alpha)
2 packets Saflager S-23 yeast
Method
Mash programme
- 38 °C › Start mashing
- 52 °C › 0 min
- 63 °C › 40 min
- 73 °C › 25 min
- 78 °C › 10 min
- Boiling › 80min
Hop addition
50 g Tettnang hops › 70 min before end of boil
25 g Tettnang hops › 10 min before end of boil
Original gravity
12 °P with 52 litres
Fermentation
Fermentation temperature at around 12 ºC
Maturing
2-3 days at room temperature, followed by 3-4 weeks in the refrigerator at 5 °C.
Recipe for 200-litre Braumeister
Ingredients
230 l of brewing water to start with plus sparging water
38.0 kg Pilsner malt
2.0 kg Wheat malt
280 g Tettnang hops (4.2 % alpha)
2 packets Saflager S-23 yeast
Method
Mash programme
- 38 °C › Start mashing
- 52 °C › 0 min
- 63 °C › 40 min
- 73 °C › 25 min
- 78 °C › 10 min
- Boiling › 80 min
Hop addition
200 g Tettnang hops › 70 min before end of boil
80 g Tettnang hops › 10 min before end of boil
Original gravity
12 °P with 210 litres
Fermentation
Fermentation temperature at around 12 °C
Maturing
2-3 days at room temperature, followed by 3-4 weeks in the refrigerator at 5 °C
Recipe for 500-litre Braumeister
Ingredients
550 l of brewing water to start with plus sparging water
90.0 kg Pilsner malt
10.0 kg Wheat malt
750 g Tettnang hops (4.2 % alpha)
3 packets Saflager S-23 yeast
Method
Mash programme
- 38 °C › Start mashing
- 52 °C › 0 min
- 63 °C › 40 min
- 73 °C › 25 min
- 78 °C › 10 min
- Boiling › 80 min
Hop addition
500 g Tettnang hops › 70 before end of boil
250 g Tettnang hops › 10 before end of boil
Original gravity
12 °P with 520 litres
Fermentation
Fermentation temperature at around 12 °C
Maturing
2-3 days at room temperature, followed by 3-4 weeks in the refrigerator 5 °C
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