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Schreck Gartenzwerg Pilsner

Brewed: 09/08/2019   Bottled: 09/29/2019

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: Fight Gnome.

Schreck Gartenzwerg Pilsner --- Batch 1

Style German Pils Batch Size 6.50 gal
Type All Grain Boil Size   9.04 gal
Brewhouse Efficiency   70.00   Boil Time   90 minutes

Recipe Characteristics

Recipe Gravity 1.047 SG Estimated FG 1.009 SG
Recipe Bitterness 36.1 IBUs (Rager) Alcohol by Volume 5.0 %
BU : GU   0.765        
Recipe Color 3.3 SRM
Color
   
Measured OG:   1.051    Measured FG:   1.010 
ADF:   80    Measured ABV:   5.4 

Ingredients

Ingredients
Amt Name Type # %/IBU
4.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 1 -
11 lbs 12.0 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 2 100.0 %
0.750 oz Magnum [12.70 %] - Boil 45.0 min Hop 3 28.0 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 4 -
1.00 tsp Yeast Nutrient (Boil 10.0 mins) Other 5 -
1.000 oz Hallertau Blanc [7.70 %] - Boil 5.0 min Hop 6 4.2 IBUs
1.000 oz Huell Melon [7.00 %] - Boil 5.0 min Hop 7 3.8 IBUs
1.0 pkg Pilsner Lager (White Labs #WLP800) [35.49 ml] Yeast 8 -
1.000 oz Hallertau Blanc [10.50 %] - Dry Hop 3.0 Days Hop 9 0.0 IBUs
1.000 oz Huell Melon [7.20 %] - Dry Hop 3.0 Days Hop 10 0.0 IBUs

Mash Profile

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 14.69 qt of water at 159.1 F 148.0 F 75 min


Batch sparge with 2 steps (5.41gal, 1.37gal) of 168.0 F water

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.
Add Clarity-Ferm right before pitching the hydrated yeast.
Ferment for 2 weeks at as close to 55 degrees as possible.
Carb in keg.

Brewing Record

Brew Date:   Strike Temp:  
Mash Temps:  
Pre-boil OG   (1.039 SG)   Pre-boil Vol   (9.04 gal)
Actual Mash Efficiency   Pitch Temp    
Fermentation            
Day 1: 
Day ... 
Day ... 

 
Brewing Notes:
09/06/2019 esheppy
Bought ingredients today. Starter tomorrow. Brew day Sunday.
09/08/2019 esheppy
Starter yesterday. Brew day today. Mash started around 7:45. BBQ at same time smells Guuud.
09/08/2019 esheppy
Brew day went well. OG a bit high at 1.051, but that's ok. The Anvil cooling system seems to be working pretty well, but the thermo well is awfully close to the cooling lines. Tilt temp shows a few degrees warmer than the probe. Not a big deal. Will probably be closer once the fermentation starts moving the wort around.
09/09/2019 esheppy
No signs of fermentation yet. Tilt 55. Anvil 48.
09/10/2019 esheppy
Fermentation is rocking. Tilt says 1.053 (started at 1.061). 52 degrees. The anvil temp is much closer now that there is movement, and is set for 51 now. I've had to add ice more often than I thought I would, but the cooling system is really working great.
09/11/2019 esheppy
Tilt at 1.047, 53 degrees. Been raising the Anvil set temp is 52. Will continue to rise temp slowly.
09/11/2019 esheppy
During the day, ice ran out. Temp up to 60. Added ice and set to 55. Still fermenting pretty hard
09/13/2019 esheppy
Tilt says 1.030 at 56 degrees. Still bubbling pretty good. Raised anvil temp to 57.
09/15/2019 esheppy
1.026. 58. Need the ice bucket for chilling will-o-wisp. Might let temp rise based on how it is after
09/16/2019 esheppy
1.025. 58. Last of ice in. Will let temp rise to room temp after it is gone.
09/17/2019 esheppy
Tilt says 1.017 and 59 degrees. Still bubbling. Setting the Anvil target to room temp.
09/19/2019 esheppy
Tilt says 1.016 and 69 degrees. Still bumbling about once every 3 seconds.
09/19/2019 esheppy
Tried a sample. Yummy. Hydrometer at 1.012. 1.016 tilt. 60 degrees.
09/22/2019 esheppy
Tilt says 1.012 70 degrees. Added dry hop. Still some kraussen on top
09/27/2019 esheppy
Tilt says 1.010 70 degrees. Started to cool for cold crash. Once it gets cold, I will probably add gelatine.
10/07/2019 esheppy
Rock-carbed yesterday. Had a few. Nice. Maybe more bitter than I expected, but I like it.
10/07/2019 esheppy
Brought keg to work. People said they liked it. I sure did. Might be bitter for some, but they were too polite to complain.
Comments:
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