Schreck Gartenzwerg Pilsner
Brewed: 11/29/2020 Kegged: 12/12/2020
So, one of my 2019 brewing goals was to brew more lagers.
Up until September, I had brewed a total of 3 lagers for the year, which was technically more than I brewed in 2018, but was not really what I had in mind when I said "more".So, I figured it was time to brew another lager.
I love German pilsners (if they are made right). I thought I would brew a German pilsner how I like them.
My LHBS has a Floor-Malted "Bohemian Pilsner" Malt from Wyermann that I really like. I used this as the malt beer. Yes, one malt for the whole malt bill.
Of course I had to go hoppy, and decided to dry-hop alone with late hops. And, rather than go with traditional Nobel German hops, I went with "newer" Hallertau Blanc and Huell Melon.
Not too crazy, but not quite traditional either.
The name is based on my well-documented fear of Gnomes. If google translator is telling me the truth, "Schreck Gartenzwerg" means Fright Gnome.
Schreck Gartenzwerg = "Fright Garden Gnome"
Schrecklicher Zwerg = "Terrible Drawf"
Erschrecken Gnom = "Frightening Gnome"
The first time I brewed this recipe was the first time I used my Anvil Stainless Steel Bucket and its cooling system.
For more on this beer, see Sheppy's Blog: Fright Gnome.
| Schreck Gartenzwerg Pilsner --- Batch 2 |
| Style | German Pils | Batch Size | 5.25 gal | |||
| Type | All Grain | Boil Size | 6.31 gal | |||
| Brewhouse Efficiency | 68.00 | Boil Time | 60 minutes |
Recipe Characteristics
| Recipe Gravity | 1.048 SG | Estimated FG | 1.009 SG | ||||
| Recipe Bitterness | 42.1 IBUs (Rager) | Alcohol by Volume | 5.1 % | ||||
| BU : GU | 0.878 | ||||||
| Recipe Color | 3.6 SRM |
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| Measured OG: | 1.048 | Measured FG: | 1.009 | ||||
| ADF: | 81 | Measured ABV: | 5.1 |
Ingredients
| Amt | Name | Type | # | %/IBU | Volume |
|---|---|---|---|---|---|
| 4.00 g | Gypsum (Calcium Sulfate) (Mash) | Water Agent | 1 | - | - |
| 10 lbs | Pilsner (2 Row) Ger (2.0 SRM) | Grain | 2 | 100.0 % | 0.78 gal |
| 0.750 oz | Magnum [12.80 %] - Boil 35.0 min | Hop | 3 | 26.6 IBUs | - |
| 0.250 oz | Magnum [12.80 %] - Boil 20.0 min | Hop | 4 | 4.8 IBUs | - |
| 1.00 Items | Whirlfloc Tablet (Boil 15.0 mins) | Fining | 5 | - | - |
| 1.00 tsp | Yeast Nutrient (Boil 10.0 mins) | Other | 6 | - | - |
| 1.000 oz | Hallertau Blanc [7.70 %] - Boil 5.0 min | Hop | 7 | 5.7 IBUs | - |
| 1.000 oz | Huell Melon [7.00 %] - Boil 5.0 min | Hop | 8 | 5.1 IBUs | - |
| 1.0 pkg | Pilsner Lager (White Labs #WLP800) [35.49 ml] | Yeast | 9 | - | - |
| 1.000 oz | Hallertau Blanc [10.50 %] - Dry Hop 3.0 Days | Hop | 10 | 0.0 IBUs | - |
| 1.000 oz | Huell Melon [7.20 %] - Dry Hop 3.0 Days | Hop | 11 | 0.0 IBUs | - |
Mash Profile
| Name | Description | Step Temperature | Step Time |
|---|---|---|---|
| Saccharification | Add 28.16 qt of water at 154.3 F | 148.0 F | 45 min |
| Heat | Heat to 156.0 F over 10 min | 156.0 F | 20 min |
If steeping, remove grains,
and prepare to boil wort
Use German floor malted pilsner malt if possible.
4g gypsum in the mash water. This should bring Denver water profile (as defined by BeerSmith) to
Ca=59,Mg=8,Na=21,SO4=116,Cl=23,HCO3=104
Create yeast starter.
Brew with single infusion mash.
Cool as close to 50 degrees as possible, using ice bath around fermentor if necessary.
Ferment cold for 5 days, raising temp 1 degree per day. Ferment another 8 days without temperature control.
Dry hop around day 10.
Chill in keg. Add geletin.
Carb in keg.
Brewing Record
| Brew Date: | Strike Temp: | |||||
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| Pre-boil OG | (1.042 SG) | Pre-boil Vol | (6.31 gal) | |||
| Actual Mash Efficiency | Pitch Temp | |||||
| Fermentation | ||||||
| Day 1: | ||||||
| Day ... | ||||||
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