Enskede gaards Pilsner
All grain recepie:
30 litres
OG 1053
IBU 44
3.5 kg Lagermalt
3.0 kg Pilsnermalt
400 cg alpha acid of Saaz (60 min)
30 gr Saaz (20 min)
15 gr Fuggle (20 min)
15 gr Perle (2 min)
15 gr Saaz (In secondary bin)
1,2 litres of pilsner yeast
Mash in 15 litres of soft water at 45°C with all malt and rest for 30
min (at 40°C). Take out 5 litres of the thick mash and rise to 65°C and
rest for 10 min. Bring decocktion to boil and boil for 10 min. Pour
back decocktion and temp should be 52°C. (If not add cold water or
heat.) Rest for 15 min. Take out 8 litres of the thick mash and rise
temp to 65°C and rest for 10 min. Bring decocktion to boil and boil
for 10 min. Pour back decocktion and temp should be 72°C. (If not add
cold water or heat.) Rest for 1 hour. Take out 6 litres of the thin
mash, boil for 10 min and pour back. Temp should be 80°C. Lauter
between 35 and 42 litres of vort with 76-78°C water. Depends on how
much you boil away later. You should have 30 litres after boiling 1½
hour. Add hops as in table above. Cool as quickly as possible to aprox
12°C and add yeast. Ferment for 2½ week and rack into secondary bin,
add hops and lower temp to 2°C. Let rest for a month and then bottle.
Give bottles at least 4 weeks to produce CO2. Remember, this beer
needs time.
GOOD LUCK!