At least for me, and my brewing as of late, I’ve been brewing lagers. Yes I’ve been following the Brulosophy way of “warm-fermented” lagers. I probably will get some haters, it’s all good. But being able to pump out some delicious lagers in approximately three weeks has been what this summer has needed. It’s mid-October and I still break out in a sweat when I walk outside. This has been a ridiculously hot summer. What is better than drinking a cold and crispy Pilsner with a little bit of hop flavor in there to refresh the palate? Not too much.

Now will these lagers win awards if I submitted them into a homebrew competition. I don’t think so. Take this with a grain of salt here, These are pleasing to me, but they might not be award winners, I’m not entering that many competitions lately. Hell, I received the BJCP rank of National and I haven’t even judged a competition lately.

Onto the beers. The first recipe I used the yellow bitter water profile. I did enjoy the beer, but I felt the beer was just a touch too bitter. When I brewed the second pilsner, I went with the yellow dry profile and I believe I enjoyed this one the best. I did use a different yeast for the wedding pilsner. But apparently both of the these yeasts are the Weihenstephaner strain. They both produce a lot of sulfur during fermentation, and they both left the beer pretty dry. The bitterness profile is the difference between the two. But if you were to give them to me blindly, I know I couldn’t tell the difference.

Now you may ask, why the second recipe is called the wedding pilsner. It is because I brewed this beer to be served at two wedding showers. I could have called it the Mandarina Bavaria Pilsner, but Wedding Pilsner is easier to say.

Huell Melon Pilsner

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
11 gal 60 min 32.7 IBUs 2.6 SRM 1.053 1.010 5.8 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
German Pils 5 D 1.044 - 1.05 1.008 - 1.013 22 - 40 2 - 5 2.5 - 3.2 4.4 - 5.2 %

Fermentables

Name Amount %
Pilsen Malt 2-Row (Briess) 20 lbs 90.91
Vienna Malt (Briess) 2 lbs 9.09

Hops

Name Amount Time Use Form Alpha %
Warrior 1 oz 60 min Boil Pellet 16.7
Huell Melon 4 oz 20 min Aroma Pellet 7.2

Miscs

Name Amount Time Use Type
Gypsum (Calcium Sulfate) 14.67 g 60 min Mash Water Agent
Calcium Chloride 4.45 g 60 min Mash Water Agent
Phosphoric Acid 10% 3.00 tsp 60 min Mash Water Agent
Epsom Salt (MgSO4) 2.88 g 60 min Mash Water Agent
Salt 1.54 g 60 min Mash Water Agent

Yeast

Name Lab Attenuation Temperature
Global (L13) Imperial Yeast 75% 46°F - 56°F

Mash

Step Temperature Time
Saccharification 147.9°F 90 min
Mash Out 168°F 10 min

Wedding Pilsner

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
11 gal 60 min 41.0 IBUs 2.6 SRM 1.050 1.009 5.4 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
German Pils 5 D 1.044 - 1.05 1.008 - 1.013 22 - 40 2 - 5 2.5 - 3.2 4.4 - 5.2 %

Fermentables

Name Amount %
Pilsen Malt 2-Row (Briess) 20 lbs 90.91
Vienna Malt (Briess) 2 lbs 9.09

Hops

Name Amount Time Use Form Alpha %
Warrior 1 oz 60 min Boil Pellet 16.7
Mandarina Bavaria 4 oz 20 min Aroma Pellet 10.7

Miscs

Name Amount Time Use Type
Gypsum (Calcium Sulfate) 7.52 g 60 min Mash Water Agent
Epsom Salt (MgSO4) 5.95 g 60 min Mash Water Agent
Calcium Chloride 4.84 g 60 min Mash Water Agent
Lactic Acid 2.20 tsp 60 min Mash Water Agent
Salt 0.74 g 60 min Mash Water Agent

Yeast

Name Lab Attenuation Temperature
Saflager Lager (W-34/70) DCL/Fermentis 75% 48°F - 59°F

Mash

Step Temperature Time
Saccharification 147.9°F 90 min
Mash Out 168°F 10 min