Schreck Gartenzwerg Pilsner (previous recipes)
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: Fight Gnome.
| Schreck Gartenzwerg Pilsner --- Batch 1 |
| Style | German Pils | Batch Size | 6.50 gal | |||
| Type | All Grain | Boil Size | 9.04 gal | |||
| Brewhouse Efficiency | 70.00 | Boil Time | 90 minutes |
Recipe Characteristics
| Recipe Gravity | 1.047 SG | Estimated FG | 1.009 SG | ||||
| Recipe Bitterness | 36.1 IBUs (Rager) | Alcohol by Volume | 5.0 % | ||||
| BU : GU | 0.765 | ||||||
| Recipe Color | 3.3 SRM |
| |||||
| Measured OG: | 1.051 | Measured FG: | 1.010 | ||||
| ADF: | 80 | Measured ABV: | 5.4 |
Ingredients
| Amt | Name | Type | # | %/IBU |
|---|---|---|---|---|
| 4.00 g | Gypsum (Calcium Sulfate) (Mash 60.0 mins) | Water Agent | 1 | - |
| 11 lbs 12.0 oz | Pilsner (2 Row) Ger (2.0 SRM) | Grain | 2 | 100.0 % |
| 0.750 oz | Magnum [12.70 %] - Boil 45.0 min | Hop | 3 | 28.0 IBUs |
| 1.00 Items | Whirlfloc Tablet (Boil 15.0 mins) | Fining | 4 | - |
| 1.00 tsp | Yeast Nutrient (Boil 10.0 mins) | Other | 5 | - |
| 1.000 oz | Hallertau Blanc [7.70 %] - Boil 5.0 min | Hop | 6 | 4.2 IBUs |
| 1.000 oz | Huell Melon [7.00 %] - Boil 5.0 min | Hop | 7 | 3.8 IBUs |
| 1.0 pkg | Pilsner Lager (White Labs #WLP800) [35.49 ml] | Yeast | 8 | - |
| 1.000 oz | Hallertau Blanc [10.50 %] - Dry Hop 3.0 Days | Hop | 9 | 0.0 IBUs |
| 1.000 oz | Huell Melon [7.20 %] - Dry Hop 3.0 Days | Hop | 10 | 0.0 IBUs |
Mash Profile
| Name | Description | Step Temperature | Step Time |
|---|---|---|---|
| Mash In | Add 14.69 qt of water at 159.1 F | 148.0 F | 75 min |
Batch sparge with 2 steps (5.41gal, 1.37gal) of 168.0 F water
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.
Add Clarity-Ferm right before pitching the hydrated yeast.
Ferment for 2 weeks at as close to 55 degrees as possible.
Carb in keg.
Brewing Record
| Brew Date: | Strike Temp: | |||||
| Mash Temps: | ||||||
| Pre-boil OG | (1.039 SG) | Pre-boil Vol | (9.04 gal) | |||
| Actual Mash Efficiency | Pitch Temp | |||||
| Fermentation | ||||||
| Day 1: | ||||||
| Day ... | ||||||
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