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Brewing recipe for Pilsner

Mit Pils anstoßen

For 10, 20 and 50-litre Braumeister

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

  1. 38 °C › Start mashing
  2. 52 °C › 0 min
  3. 63 °C › 40 min
  4. 73 °C › 25 min
  5. 78 °C › 10 min
  6. 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.

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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

  1. 38 °C › Start mashing
  2. 52 °C › 0 min
  3. 63 °C › 40 min
  4. 73 °C › 25 min
  5. 78 °C › 10 min
  6. 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.

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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)
1 packet Saflager S-23 yeast

Method

Mash programme

  1. 38 °C › Start mashing
  2. 52 °C › 0 min
  3. 63 °C › 40 min
  4. 73 °C › 25 min
  5. 78 °C › 10 min
  6. 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.

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For 200 and 500-litre Braumeister

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

  1. 38 °C › Start mashing
  2. 52 °C › 0 min
  3. 63 °C › 40 min
  4. 73 °C › 25 min
  5. 78 °C › 10 min
  6. 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

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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

  1. 38 °C › Start mashing
  2. 52 °C › 0 min
  3. 63 °C › 40 min
  4. 73 °C › 25 min
  5. 78 °C › 10 min
  6. 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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