Pilsner "prince Of Pilsen" Recipe
Recipe information
Make Pilsner "prince Of Pilsen" in just 20h . Three Taverns, Atlanta, GA
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Ingredients
Grain Bill / Mash
Hops & Boil
Yeast & Water
Misc / Conditioning
Grain Bill / Mash
1. Milling
Mill the Pilsner, Vienna, and Carapils malts to a medium-coarse crush. If using flaked rice, no milling is required. Aim for a crush that leaves husks mostly intact.
2. Mash In
Heat 4.5 - 5.0 gallons of strike water to about 162°F (72°C). Add the grains to the mash tun and stir to eliminate dough balls, targeting a mash temperature of 149°F (65°C) for a classic dry, attenuated pilsner profile. Hold this temperature for 60 minutes.
3. Mash Rest
Maintain mash at 149°F (65°C) for the full 60 minutes. Optionally perform a 10-minute mashout at 168°F (76°C) to improve lautering and starch conversion before lautering.
4. Sparge / Lauter
Recirculate the first runnings until clear, then lauter and sparge with water at 170°F (77°C) until you collect approximately 6.5 - 7.0 gallons of wort in the kettle (target pre-boil gravity ~1.046–1.050 for a ~5.0–5.5% ABV beer depending on efficiency).
Hops & Boil
5. Bring to a Boil
Bring the collected wort to a rolling boil. Watch for vigorous boilovers when the boil first starts.
6. Bittering Addition - 60 minutes
At the start of the 60-minute boil, add 1 oz Saaz hops (bittering). Add Irish moss or Whirlfloc with 15 minutes left in the boil.
7. Late Hop Addition - 5 minutes
With 5 minutes remaining, add 1 oz Saaz hops for flavor and gentle aroma. Continue boiling to complete the 60-minute schedule.
8. Chill Wort
After the boil, cool the wort quickly to 48–52°F (9–11°C) using a wort chiller or an ice bath. Rapid chilling helps cold-break proteins and preserves hop aroma.
Yeast & Fermentation
9. Aeration & Pitching
Transfer chilled wort to a sanitized fermenter and top up with water to reach 5.0 gallons if needed. Aerate thoroughly (shake, splash, or oxygenate to about 8–10 ppm dissolved O2). Rehydrate or prepare the lager yeast per manufacturer instructions and pitch at 48–52°F (9–11°C).
10. Primary Fermentation
Hold fermentation at 48–52°F (9–11°C) for 7–12 days. Fermentation should start within 24–48 hours. Monitor gravity; once primary fermentation slows and gravity is near terminal (typically after 7–12 days), prepare to diacetyl rest.
11. Diacetyl Rest
Raise temperature to 62°F (17°C) for 48 hours to encourage yeast to clean up diacetyl and other off-flavors.
12. Lagering
After the diacetyl rest, crash cool to 32–36°F (0–2°C) over 24–48 hours and lager for 4–8 weeks. During lagering, clarity improves and flavors smooth out. If time is limited, a minimum of 2–3 weeks at near-freezing will still improve the beer.
Dry Hopping / Conditioning
13. Optional Dry Hop
If you choose to add a subtle herbal/lilac Saaz character, add 0.5 oz Saaz hops to the fermenter for 3–5 days during the last week of fermentation or early conditioning at cold temperatures. This is optional and should be brief to avoid vegetal character.
14. Clarifying and Cold Storage
If additional clarification is desired, gently rack the beer off trub to a secondary vessel before extended lagering. Maintain cold storage (32–36°F / 0–2°C) until packaging.
Packaging
15. Priming and Bottling
If bottling, dissolve 3.25 oz (approximate for 5 gallons) of corn sugar in a cup of boiling water, cool, and gently mix into the conditioned beer to achieve ~2.3 volumes CO2. Fill and cap sanitized bottles. Condition at 65–70°F (18–21°C) for 10–14 days, then cold crash and store refrigerated.
16. Kegging
If kegging, transfer beer to a keg, carbonate to ~2.3–2.7 volumes CO2 (force carbonate at 12–14 psi at 38°F / 3°C, or set according to your regulator). Serve cold.
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