Schreck Gartenzwerg Pilsner

So, one of my 2019 brewing goals was to brew more lagers. 

Up until September, I had brewed a total of 3 lagers for the year, which was technically more than I brewed in 2018, but was not really what I had in mind when I said "more".

So, I figured it was time to brew another lager.

I love German pilsners (if they are made right). I thought I would brew a German pilsner how I like them.

My LHBS has a Floor-Malted "Bohemian Pilsner" Malt from Wyermann that I really like. I used this as the malt beer. Yes, one malt for the whole malt bill.

Of course I had to go hoppy, and decided to dry-hop alone with late hops. And, rather than go with traditional Nobel German hops, I went with "newer" Hallertau Blanc and Huell Melon. 

Not too crazy, but not quite traditional either.

The name is based on my well-documented fear of Gnomes. If google translator is telling me the truth, "Schreck Gartenzwerg" means Fright Gnome.

Schreck Gartenzwerg = "Fright Garden Gnome"

Schrecklicher Zwerg = "Terrible Drawf"

Erschrecken Gnom = "Frightening Gnome"

The first time I brewed this recipe was the first time I used my Anvil Stainless Steel Bucket and its cooling system. 

For more on this beer, see Sheppy's Blog: Fright Gnome.

Schreck Gartenzwerg Pilsner --- Batch 2

Style		German Pils		Batch Size		5.25 gal
Type		All Grain		Boil Size		6.31 gal
Brewhouse Efficiency		68.00		Boil Time		60 minutes

Recipe Characteristics

Recipe Gravity		1.048 SG		Estimated FG		1.009 SG
Recipe Bitterness		42.1 IBUs (Rager)		Alcohol by Volume		5.1 %
BU : GU		0.878
Recipe Color		3.6 SRM		Color
Measured OG:		1.048		Measured FG:		1.009
ADF:		81		Measured ABV:		5.1

Ingredients

Ingredients

Amt	Name	Type	#	%/IBU	Volume
4.00 g	Gypsum (Calcium Sulfate) (Mash)	Water Agent	1	-	-
10 lbs	Pilsner (2 Row) Ger (2.0 SRM)	Grain	2	100.0 %	0.78 gal
0.750 oz	Magnum [12.80 %] - Boil 35.0 min	Hop	3	26.6 IBUs	-
0.250 oz	Magnum [12.80 %] - Boil 20.0 min	Hop	4	4.8 IBUs	-
1.00 Items	Whirlfloc Tablet (Boil 15.0 mins)	Fining	5	-	-
1.00 tsp	Yeast Nutrient (Boil 10.0 mins)	Other	6	-	-
1.000 oz	Hallertau Blanc [7.70 %] - Boil 5.0 min	Hop	7	5.7 IBUs	-
1.000 oz	Huell Melon [7.00 %] - Boil 5.0 min	Hop	8	5.1 IBUs	-
1.0 pkg	Pilsner Lager (White Labs #WLP800) [35.49 ml]	Yeast	9	-	-
1.000 oz	Hallertau Blanc [10.50 %] - Dry Hop 3.0 Days	Hop	10	0.0 IBUs	-
1.000 oz	Huell Melon [7.20 %] - Dry Hop 3.0 Days	Hop	11	0.0 IBUs	-

Mash Profile

Mash Steps

Name	Description	Step Temperature	Step Time
Saccharification	Add 28.16 qt of water at 154.3 F	148.0 F	45 min
Heat	Heat to 156.0 F over 10 min	156.0 F	20 min

If steeping, remove grains, and prepare to boil wort

Recipe Notes
Use German floor malted pilsner malt if possible.
4g gypsum in the mash water. This should bring Denver water profile (as defined by BeerSmith) to
Ca=59,Mg=8,Na=21,SO4=116,Cl=23,HCO3=104
Create yeast starter.
Brew with single infusion mash.
Cool as close to 50 degrees as possible, using ice bath around fermentor if necessary.
Ferment cold for 5 days, raising temp 1 degree per day. Ferment another 8 days without temperature control.
Dry hop around day 10.
Chill in keg. Add geletin.
Carb in keg.

Brewing Record

Brew Date:				Strike Temp:
Mash Temps:
Pre-boil OG		(1.042 SG)		Pre-boil Vol		(6.31 gal)
Actual Mash Efficiency				Pitch Temp
Fermentation
Day 1:
Day ...
Day ...