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Homebrew: Pilsner

I’m going to start blogging about my journey into homebrewing. I’ve brewed 6 or 7 times now, and I’ve learned something new every time. Now that I’m semi-competent in what I’m doing, I wanted to document it here. While I’m on the subject of new things, this blog is going to change. I know, I’ve said this multiple times, but it will be happening soon. I’m working out some details right now, and hopefully in a couple months, I’ll have a great, new blog, up and running.

Anyways, I’ve been wanting to brew a Pilsner. I enjoy a good Pils, and it’s my dad’s favorite beer. I wanted to do it while temps are still on the cool side. My homebrew recipes are mine, but I borrow from all over the place. I’m also only making a single gallon of beer. I do this because it’s cheaper and I can brew all-grain. It’s all about learning and experimenting until I can get a more legit brewing system.

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I’m starting this recipe with 2.5lb Gambrinus Pilsner malt, 0.5lb Vienna malt, and 0.25lb CaraPils.

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Mash at 153 degrees, just before the sparge.

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I’m using about an ounce of Cascades that I had left over for the bittering @ 60 minutes.

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And an half ounce of Saaz @ 20 and 1.

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Nearing the end of the boil at this point.

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And the final product sitting in the garage at about 55 degrees. I over-filled the fermenter a bit, but it will pass through the blow-off. I’ll post another picture after the flocculation.

I currently have an IPA bottled, which should be ready to go this week, and I just bottled the Hefeweizen I did with a couple friends, and I’ve got a pumpkin ale in secondary that can be bottled by the end of the week.

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