For the last couple of months my go to beer has been Augsburger Herren Pils from a German brewery called Riegele. It’s not a microbrewery in any way I’d say but they do brew a really good pilsner. I’ve been pretty idle when it comes to both writing here but also with homebrewing. School, girlfriend and other interests has consumed my time and left little to no strength to brew. But another reason why I think I’ve been idle is because I’ve found this cheap, great tasting, fresh and light, pilsner that made me yearning for nothing else.
So how do one get back on the horse (the homebrew horse) from being a lager addict? One brew an even better pilsner at home of course!
So me and my dad (aka Big T.) started planning a lager brew session which ended up being, if not better, as good as Augsburger pils. There were some clear differences in clarity (pun intended) but tasting blind it was hard to tell them apart.
With the beer at my dads place I wasn’t able to procure a lot of it to myself. But since then we’ve bought a Braumeister 50L which means we can brew enough for both of us.
Here’s the recipe we’ve been using:
OG: 1.048 Boil: 90 min
Pilsner (Weyermann) 95%
Munich (Weyermann) 5%
Mash @ 65°c for 60 mins + 15 min mashout @ 75°c
Herkules 60 min @ 38 IBU
Tettnanger 5 min @ 2.5g per liter
Fermentis s-23, use as instructed. Fermented at 11°c for 21 days then ramped up to 15°c for 3 days and then lagering at 4°c for about 6 weeks or more.
Update: The initial malt bill turned out great but we wanted to lighten up the beer even more. Therefore we removed the munch malt and added about 3% carapils and used pilsner malt for the rest of the bill.
Due to a crowded fermentation chamber I needed to speed up the fermentation process a bit. Below I’ve made a timeline for the fermentation process:
May 2 – Pitch at 11°c
May 11 – SG: 1.010 ramp up to 15°c
May 14 – Taste and check for off flavors. If clean keg. If not ramp up to room temperature (leaving the fridge free for new brews)
May 16 – Taste, if clean keg and crash to 4°c.
Minimum 4 weeks of cold conditioning.
It’s important to leave the beer on the yeast until all off flavors, such as diacetyl and acetaldehyde, are gone.