Union Terrace by erik
A german pils brewed in the middle of winter to remember what summer is
Brew History
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brewed Mar 01, 2009 |
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racked Mar 03, 2009 |
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bottled Apr 25, 2009 |
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tasted Jul 12, 2009 |
I put 1/2 of this in the party pig and finished it within a month - It was a good solid lager, although not quite hoppy enough to be considered a true pils, either with the bitterness, flavor or aroma. Next go round I'll double the hops. |
Mash Style: Extract
Brew Style: German Pilsner (Pils)
Ingredients for 5 gallons (19 L):
- 1 lb Crystal (10 L) Malt
- 1 oz Hallertau Hops, 1.5 ozs Boiling
- 1 oz Hallertau Hops, .50 ozs Finishing
- 1 oz Crystal Hops, 1 oz Finishing
- Pilsen Lager Yeast, Wyeast Labs Pilsen Lager Yeast
- 6 lb Pale Malt, 6.75 lbs Pale Malt
Instructions:
This is a straight extract brew, nothing fancy. Boil 2 gal. Water, steep 1 lb. of lightly toasted crystal malt ( I used 10 L ) for body and the slightest hint of color and let it steep around 160 for 1/2 hour. Remove the malt, bring the wort to boil, then throw in the malt extract and bittering hops and boil for 40 minutes. Add the flavor hops and boil for another 20 minutes. Pitch the lager yeast when cool, like normal.
Since this is a lager, transfer to a secondary fermenter after 2-3 days and ferment in a cool place (my back room stays right at 50 degrees in the winter, which is good). Let lager for at least 3 weeks - more if you can.
OG: 1.046
FG: 1.01
Percent Alcohol: 4.88%
Inspiration: Very loosely based on the two extract pils recipes in papazian's Joy.
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