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Smoked Pils
This is a Pils that has a hint of smoke similar to a style from a
brewery in Bamberg, Germany. I think the smoke will be a nice
secondary flavor Characteristic to go with the slightly malty and
hopped lager. I've been reading a lot about smoked beers, and this
will be my first effort. Since I couldn't find the Hugh Baird malt on the list, I
substituted American 2 Row for the half pound of Hugh Baird peated
malt in the mash. Let me know what you think. When I get some info from
the Hugh Baird company, I'll go back and plug in the values.
| Brewer: | Erik k | Email: | e.mrerikbige@verizon.net | |||||
| Beer: | Smoked Pils | Style: | German Pilsener | |||||
| Type: | All grain | Size: | 6 gallons | |||||
| Color: |
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Bitterness: | 32 IBU | |||||
| OG: | 1.047 | FG: | 1.010 | |||||
| Alcohol: | 4.8% v/v (3.8% w/w) | |||||||
| Water: | My water chemistry is similar to water in Munich. I will mess with it to get the right PH. |
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| Grain: | 8 lb. German Pilsner 8 oz. Belgian CaraVienne 5 oz. American 2-row |
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| Mash: | 85% efficiency | |||||||
| 35 minutes at 122 degrees. 30 minutes at 144 degrees. 60 minutes at 154 degrees. Sparge at with 168 degree water to collect 7 gallons. |
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| Boil: | 60 minutes | SG 1.040 | 7 gallons | |||||
| 1 TSP Irish Moss at 15 minutes. | ||||||||
| Hops: | 1.5 oz. Tettnanger (4.5% AA, 60 min.) 1 oz. Tettnanger (4.5% AA, 30 min.) 2 oz. Saaz (aroma) |
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| Yeast: | Starter of White Labs WLP800 Pilsner Lager Yeast I was also thinking of using the German Ale/Kolsch Yeast to avoid lagering. |
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| Carbonation: | Rock for 10 minutes at 30 degrees F. @ 24 PSI | |||||||
| Tasting: | Haven't Done it yet. Let me know what you did and what you think. | |||||||
Recipe posted 10/05/01.
