Spunding valves and Diacetyl

[Dave Y]

I just realized a few weeks back, that in more than a quarter century of brewing, current inventory of 9 taps, with room for more, I have never brewed a German Pilsner.

It hit 1.014 this morning, so it’s getting close

 

[HighVoltageMan!]

I have never brewed a German Pilsner.

Say it ain't so! That has to be my all time favorite to brew and drink, when it turns out.

 

[west1m]

Say it ain't so! That has to be my all time favorite to brew and drink, when it turns out.

Do you have a favorite recipe stashed away here on Brewersfriend?

 

[HighVoltageMan!]

Do you have a favorite recipe stashed away here on Brewersfriend?

https://www.brewersfriend.com/homebrew/recipe/view/374598/german-pilsner

This is the Pils I just shipped to Kansas City for NHC finals. The recipe comments are not entirely accurate anymore since I have simplified the fermentation. I pitch 4 packs of 34/70 dry at @50-51F and pressure ferment it at 7.5psi.

I think you could reduce the pitch to two packs of yeast (22 grams) for 5 gallons and ferment at ambient pressure anywhere from 51 to 58F and it will turn out really nice.

The key to the beer is the nice match between malt and hops. Barke Pils and a combo of Tettnang and Hallertau. The water profile is really low in alkalinity. The sulfates are fairly high, but not crazy. It’s a really nice beer with a very smooth bitterness and a “German” flavor and aroma.

 

[west1m]

Thanks! I'll take a look see...

 

[Dave Y]

Say it ain't so! That has to be my all time favorite to brew and drink, when it turns out.

Hey, I remedied that oversight, it’s finishing up at about 1.013 right now and will probably settle in just a little lower. I did take a sample at 1.014 and don’t smell anything funky. The bad funky; like 2020’s funky, not the good, 1970’s funky.

I’m tentatively optimistic.
If it works out right I’ll have Dunkel, Schwarzbier, Pils, 2x Märzens. The former 2 on tap, the latter 2 in kegs, but Pils could find its way to a tap pretty quickly