Name: Beachcomber St. Augustines Slowking- Aardwolf Brewing Company, FL Recipe
Cook time: 42 h
Total time: 42 h
Yield: 48 servings
Cuisine: German
Ingredients: 5.5 lbs Pilsner (German) malt; 0.5 lbs Vienna malt; 0.5 lbs Flaked rice; 0.25 lbs Carapils / dextrin malt; 0.6 oz Hallertauer Mittelfrüh (4% AA) - bittering; 0.8 oz Hallertauer Mittelfrüh (4% AA) - flavor/aroma (leaf or pellet); 0.25 oz Saaz (optional) - finishing; 1 pack German Pils lager yeast (Wyeast 2124/White Labs WLP830 or dry Saflager W-34/70); 5.5 gal Water - treated for soft profile (calcium, sulfate, chloride adjustments); 1 tsp Irish moss or Whirlfloc (optional clarifier); 3.5 oz Corn sugar (for bottling) or priming sugar

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

A light and crispy pale German Style Pilsner (ABV - 4.8%)

Heat 3.5 gallons (13.25 L) of brewing water to approximately 162°F (72°C) to reach a target mash temperature of 150°F (66°C) when grains are added.

Heat Strike Water

Add crushed Pilsner malt, Vienna malt, flaked rice and Carapils to the mash tun. Dough in thoroughly, ensuring no dry pockets. Target mash temperature: 150°F (66°C). Hold for 60 minutes.

Mash In

Maintain mash at 150°F (66°C) for 60 minutes. Perform an iodine test near the end to confirm starch conversion to sugars.

Mash Rest / Conversion

Raise the mash to 168°F (76°C) for 10 minutes (mash out) to stop enzymatic activity and improve wort runoff.

Mash Out

Sparge the grains with 2.5 gallons (9.5 L) of water heated to 170°F (77°C) collecting enough wort to end with ~6.5 gallons in the kettle (pre-boil volume ~6.0–6.5 gal depending on system losses). Aim for clear runnings.

Bring the collected wort to a vigorous, rolling boil. Total boil time: 60 minutes.

Bring to a Rolling Boil

At the start of the 60-minute boil, add 0.6 oz Hallertauer Mittelfrüh (bittering).

Bittering Addition (60 min)

With 15 minutes remaining in the boil, add 0.8 oz Hallertauer Mittelfrüh and 1 tsp Irish moss or Whirlfloc (if using) to aid clarification.

Flavour Addition (15 min)

At flameout or with 0-5 minutes remaining, add 0.25 oz Saaz (optional) for delicate finishing aroma. Turn off heat at the end of the boil.

Late Aroma Addition (0-5 min)

Create a gentle whirlpool and let the wort sit for 10–15 minutes to allow hop particles to settle. Chill immediately afterward.

Whirlpool

Cool wort quickly to 50°F (10°C) using an immersion chiller or counterflow chiller to minimize DMS and oxidation. Transfer chilled wort to a sanitized fermenter, leaving behind trub.

Aerate the wort vigorously (oxygenate) for at least 60 seconds with pure O2 or shake/beat for several minutes if using air.

Pitch yeast: rehydrate or prepare the yeast per manufacturer instructions and pitch when wort is at 48–52°F (9–11°C).

Primary fermentation: maintain fermentation temperature at 50–55°F (10–13°C) for about 7–10 days until activity slows.

Diacetyl rest: raise temperature to 60–65°F (15–18°C) for 48 hours to encourage clean-up of diacetyl and matured esters.

Lagering: after diacetyl rest, crash cool to 35–40°F (2–4°C) and lager (cold condition) for 2–4 weeks for clarification and flavor smoothing.

Prepare priming sugar: dissolve 3.5 oz corn sugar in 8 oz (240 ml) boiling water, cool and add to bottling bucket.

Rack beer from fermenter to bottling bucket on top of priming solution, gently mix to avoid oxygen pickup.

Fill and cap sanitized bottles. Condition at 65–70°F (18–21°C) for 10–14 days to carbonate, then cold condition for an additional 3–7 days before serving.

Serve chilled at 38–45°F (3–7°C) in a pilsner glass. Expect a light straw color, crisp dry finish, soft noble hop bitterness and floral/herbal aroma consistent with a German-style pale pilsner (approx. 4.6–4.9% ABV).

Pilsner (German) malt

Vienna malt

Flaked rice

Carapils / dextrin malt

Hallertauer Mittelfrüh (4% AA) - bittering

Hallertauer Mittelfrüh (4% AA) - flavor/aroma (leaf or pellet)

Saaz (optional) - finishing

German Pils lager yeast (Wyeast 2124/White Labs WLP830 or dry Saflager W-34/70)

Water - treated for soft profile (calcium, sulfate, chloride adjustments)

Irish moss or Whirlfloc (optional clarifier)

Corn sugar (for bottling) or priming sugar

Slowking- Aardwolf Brewing Company, FL

Make Slowking- Aardwolf Brewing Company, FL Recipe in just 42h . A light and crispy pale German Style Pilsner (ABV - 4.8%)

Slowking- Aardwolf Brewing Company, FL

Descriptors

Tasting Notes

Food Pairings

You might also like