SheppyBrew
top left corner


Schreck Gartenzwerg Pilsner

Brewed: 11/29/2020   Bottled: 09/29/2019

So, one of my 2019 brewing goals was to brew more lagers. 

schreck.jpgUp until September, I had brewed a total of 3 lagers for the year, which was technically more than I brewed in 2018, but was not really what I had in mind when I said "more".

So, I figured it was time to brew another lager.

I love German pilsners (if they are made right). I thought I would brew a German pilsner how I like them.

My LHBS has a Floor-Malted "Bohemian Pilsner" Malt from Wyermann that I really like. I used this as the malt beer. Yes, one malt for the whole malt bill.


Of course I had to go hoppy, and decided to dry-hop alone with late hops. And, rather than go with traditional Nobel German hops, I went with "newer" Hallertau Blanc and Huell Melon. 

Not too crazy, but not quite traditional either.

The name is based on my well-documented fear of Gnomes. If google translator is telling me the truth, "Schreck Gartenzwerg" means Fright Gnome.

Schreck Gartenzwerg = "Fright Garden Gnome"
Schrecklicher Zwerg = "Terrible Drawf"
Erschrecken Gnom = "Frightening Gnome"

The first time I brewed this recipe was the first time I used my Anvil Stainless Steel Bucket and its cooling system. 

For more on this beer, see Sheppy's Blog: Fright Gnome.



Schreck Gartenzwerg Pilsner --- Batch 2

Style German Pils Batch Size 5.25 gal
Type All Grain Boil Size   6.31 gal
Brewhouse Efficiency   68.00   Boil Time   60 minutes

Recipe Characteristics

Recipe Gravity 1.048 SG Estimated FG 1.009 SG
Recipe Bitterness 42.1 IBUs (Rager) Alcohol by Volume 5.1 %
BU : GU   0.878        
Recipe Color 3.6 SRM
Color
   
Measured OG:   1.048    Measured FG:    
ADF:       Measured ABV:    

Ingredients

Ingredients
Amt Name Type # %/IBU Volume
4.00 g Gypsum (Calcium Sulfate) (Mash) Water Agent 1 - -
10 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 2 100.0 % 0.78 gal
0.750 oz Magnum [12.80 %] - Boil 35.0 min Hop 3 26.6 IBUs -
0.250 oz Magnum [12.80 %] - Boil 20.0 min Hop 4 4.8 IBUs -
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 5 - -
1.00 tsp Yeast Nutrient (Boil 10.0 mins) Other 6 - -
1.000 oz Hallertau Blanc [7.70 %] - Boil 5.0 min Hop 7 5.7 IBUs -
1.000 oz Huell Melon [7.00 %] - Boil 5.0 min Hop 8 5.1 IBUs -
1.0 pkg Pilsner Lager (White Labs #WLP800) [35.49 ml] Yeast 9 - -
1.000 oz Hallertau Blanc [10.50 %] - Dry Hop 3.0 Days Hop 10 0.0 IBUs -
1.000 oz Huell Melon [7.20 %] - Dry Hop 3.0 Days Hop 11 0.0 IBUs -

Mash Profile

Mash Steps
Name Description Step Temperature Step Time
Saccharification Add 28.16 qt of water at 154.3 F 148.0 F 45 min
Heat Heat to 156.0 F over 10 min 156.0 F 20 min


If steeping, remove grains, and prepare to boil wort

Recipe Notes
Use German floor malted pilsner malt if possible.
4g gypsum in the mash water. This should bring Denver water profile (as defined by BeerSmith) to
Ca=59,Mg=8,Na=21,SO4=116,Cl=23,HCO3=104
Create yeast starter.
Brew with single infusion mash.
Cool as close to 50 degrees as possible, using ice bath around fermentor if necessary.
Ferment cold for 5 days, raising temp 1 degree per day. Ferment another 8 days without temperature control.
Dry hop around day 10.
Chill in keg. Add geletin.
Carb in keg.

Brewing Record

Brew Date:   Strike Temp:  
Mash Temps:  
Pre-boil OG   (1.042 SG)   Pre-boil Vol   (6.31 gal)
Actual Mash Efficiency   Pitch Temp    
Fermentation            
Day 1: 
Day ... 
Day ... 

Click here to see previous recipes
 
Brewing Notes:
11/27/2020 esheppy
Picked up ingredients today. Brew day Sunday
11/28/2020 esheppy
Made starter. 6 cups water with 1.5 cups dme.
11/29/2020 esheppy
Brew day went well, but my starter never did anything. Have to head to lhbs for fermentis yeast. Also realized that I didn't get all there hips for this beer. OG right at 1.048. Preboil gravity was high and I diluted with .5 gallons water.
11/30/2020 esheppy
Tilt says 1.048 at 52. Bubbling has started. Controller still set at 50. Hope to see gravity fall by end of day.
12/01/2020 esheppy
Tilt says 1.042 at 51. Raised temp to 52. Bubbling strong still.
12/02/2020 esheppy
1.031 at 53 degrees. Bumping set point up to 54.
12/03/2020 esheppy
Tilt says 1.013 at 53. Rising temp to 54. Schedule says I should start warm ferment tomorrow. We'll see.
12/04/2020 esheppy
Tilt 1.009 at 56. Going to turn up the temp to 60 over the rest of the day.
12/05/2020 esheppy
1.006 at 58. Unplugging pump.
Comments:
http://sheppybrew.com/recipes/recipe.aspx?id=160
bottom left corner
SheppyBrew Home Page