I am continuing my quest for the perfect German pils, with numerous iterations (see these recent examples) and a continued presence on my Brew Year’s Resolution list. Through various iterations, I am finding that I like a beer in the lower end of the IBU range for the style (around 25 to 30), and a lower mineral water profile.
This new version focused on the Edelweiss hop blend, a really delicious blend of (mostly) US-grown varieties. I decided to do multiple additions, to layer up the flavor and aroma characteristics of the hop. Additionally, I wanted to give Diamond Lager yeast (from Lallemand) a spin…I have primarily used W34/70 up until this point, but have consistently noted a slight tartness that I didn’t really care for. Diamond has been really well regarded, so it’s time to give it a spin!
- 10 lb. Viking pilsner malt
- 0.5 lb. acidulated malt (Weyermann)
- 6 oz. dextrin malt (Viking)
- 1 oz. Edelweiss hop blend pellets (5.1% alpha), 60 minute boil
- 0.75 oz. Edelweiss hop blend pellets (5.1% alpha), 15 minute boil
- 1 tsp. yeast nutrient WLN1000 (White Labs), 15 minute boil
- 1 tsp. BruTanB, 10 minute boil
- 1 Whirlfloc tablet, 5 minute boil
- 0.75 oz. Edelweiss hop blend pellets (5.1% alpha), 5 minute boil
- 2 pkg. Diamond Lager yeast (Lallemand)
- 1.049 o.g., 1.007 f.g., 5.5% abv, 28 IBU, 4 SRM
- Water built from RO to hit target of 59 ppm Ca, 8 ppm Mg, 89 pm SO4, 63 ppm Cl, -47 ppm RA
- Full volume Hochkurz mash, held at 144° for 45 minutes, 160° for 45 minutes, and 10 minute mash-out at 168°
- I added 2.7 g gypsum, 2.2 g epsom salt, and 3.4 g calcium chloride to 7 gallons of RO water, to hit a target of 59 ppm Ca, 8 ppm Mg, 89 pm SO4, 63 ppm Cl, and -47 ppm RA.
- I mashed in at 150°, to hit a rest temperature of 144°, and held it there for 45 minutes. Then, I raised the mash to 160° (over a period of about 15 minutes), and held it at 160° for 45 minutes. Finally, I raised the mash to 168°, and held it there for 10 minutes before removing the grain basket.
- In total, I had 6.35 gallons of runnings at a gravity of 1.047, for 74% mash efficiency.
- I brought the runnings to a boil, adding hops and finings per the recipe. After a 60 minute boil, I chilled the wort, transferred to the fermenter, and chilled the rest of the way down to 50°.
- I brewed the beer on 21 November 2021, and pitched the yeast on 22 November 2021.
- I fermented the beer at 50° until 24 November 2021, when I let it free rise to 52°. I let the beer free rise to 54° on 28 November, 56° on 1 December, and 60° on 3 December 2021. On 6 December, I began to cycle the beer down to 34° by about 5° per day. I was down to 34° by 9 December 2021.
- I kegged the beer on 26 December 2021, using a closed transfer into a purged keg. Final gravity was 1.014, for 5.0% abv.
- Brilliantly clear and straw-colored, with a white, creamy, and persistent head.
- Floral hop aroma, with a crackery sweet malt character. Very clean yeast profile.
- Malty sweet, with a moderate and clean bitterness that has a slightly floral quality. The bitterness level is perfect for my taste. It lingers a bit, but isn’t overwhelming as in some previous beers.
- Medium light body and relatively crisp (but not quite perfectly crisp). The finish is off-dry, and carbonation is moderate.
- Would I brew this again?
- Absolutely! It took awhile to get to “brilliant” (around two months), but the wait was worth it. Bitterness level is right where I want it, and the malt and yeast character are great. Diamond lager yeast is worth the hype…I don’t get the slight tartness I sometimes got on W34/70, which is nice. Going forward, I think a 25 to 28 IBU German pils is about perfect. I’ll probably drop any dextrin or CaraPils malt, to crisp things up a bit, and I’ll also stick with my current water profile.