I brewed my Pilsner last Saturday, just as the snow ended. The snow setting made brewing a real treat compared to the normal blustery winter brew day. The recipe for this beer was pretty simple and the grain crush went quickly. Even though it was cold out, my mash water heated up quickly. My goal was to use a high water to grain ratio at low temperatures to get as much sugar out of the grain as possible, I ended up putting four gallons of water into ten pounds of grain. This gave me a 1.6:1 quart to pound of grain ratio. Typically this ratio is closer to 1.25:1. I have been doing these higher ratios recently and I have found that my efficiency has gone up, so I’m sticking with it.
I mashed for 90 minutes hitting my target of 151 °F through the whole mash. I then added my strike water at 175°F and let the whole thing rest for another ten minutes. Once everything was completed I began my boil. I went for a 75 minute boil this time around as I collected a bit more wort than I was anticipating. I added my whole leaf Hallertau hops at 60 minutes as you can see below.
I rarely use whole leaf hops, but they look awesome in the beer. For the next 45 minutes I read my book while waiting for the next hop addition. At 15 minutes I added the Sterling hops (pellets), my wort chiller, and the Irish moss. At 10 minutes I added a yeast nutrient that I have had good success with. Come fame out I turned on the wort chiller water. At this time I also begin transferring a different lager beer from the fermentor to the keg. Doing two things at once is nice, but also hectic.
I had to switch between checking on the beer transfer and stirring the wort to help it cool more quickly. As the completed beer finished its transfer, I put the airlock back on the fermentor in order to protect the yeast cake from the air. The wort cooled down to 60 °F in about 20 minutes and I decided to put it in the fermentor. The whole leaf hops tried to clog my auto-siphon but they did not succeed. After all of the wort was in the fermentor I shook it up to make sure that the yeast mixed with the beer and to make sure that it was properly oxygenated.
My target goal of 1.053 was hit dead on. I really love hitting my goals and I am going to continue to do a looser mash and longer mash time as the success that I have had with it continues to impress. Within six hours this beer was producing bubbles in the airlock. I plan on leaving it in my basement for a month at 55 °F. From there I will keg it and lager it at colder temperatures for two to four weeks. I’ll let you know how it turns out when I transfer it over to the keg.