Start Summer with a GERMAN PILS | LAGERING with the ANVIL BUCKET FERMENTER | PILSNER SERIES Kickoff скачать в хорошем качестве

Start Summer with a GERMAN PILS | LAGERING with the ANVIL BUCKET FERMENTER | PILSNER SERIES Kickoff

Nothing beats the summer heat quite like a crisp, hoppy, and supremely drinkable German Pils! This beer is not actually that difficult to make, even with the conventional lager method, and mine turned out pretty good, loaded with noble hop character. I'm also kicking off a channel series on the Pilsner style, starting with this beer and eventually brewing my way through Czech, Pre-prohibition, Italian, and New Zealand Pilsners over the course of the summer. ------------------------------------------------------- CLAWHAMMER SUPPLY SYSTEM: http://www.clawhammersupply.com/?aff=11 ------------------------------------------------------- MERCH STORE: https://theapartmentbrewer.creator-sp... ------------------------------------------------------- SUPPORT ME ON PATREON:   / theapartmentbrewer   ------------------------------------------------------- FIND ALL MY RECOMMENDED HOMEBREWING EQUIPMENT ON MY AMAZON STORE: https://www.amazon.com/shop/theapartm... ------------------------------------------------------- NORTHERN BREWER: https://www.northernbrewer.com/?utm_s... ------------------------------------------------------- MOREBEER: http://www.morebeer.com/index?a_aid=a... ------------------------------------------------------- MY CAMERA: https://amzn.to/3fxboAQ MY MICROPHONE: https://amzn.to/3tAGXlq ------------------------------------------------------- Recipe on Brewfather: https://share.brewfather.app/7RXZMqTj... Recipe for 5 gallons, your efficiency may vary: "It's FRANH-KEN-STEEN!!" 5.4% ABV 45 IBU 10 lb Weyermann German Pilsner Malt (94.1%) 0.5 lb Carapils (4.7%) 2 oz Weyermann Acidulated Malt (1.1%) Step Mash: -Beta Amylase Rest at 145 F (63 C) for 45 min -Alpha Amylase Rest at 158 F (70 C) for 30 min -Mashout at 170 F (76 C) for 15 min Water (ppm): Ca: 39, Mg: 6, Na: 26, SO4: 99, Cl: 56, HCO3: 0 Add 4g Gypsum, 2g Epsom, 2g NaCl and 1g CaCl to 8 gal (30 L) of distilled water. Adjust mash pH to 5.2-5.5 with lactic acid if needed. 60 minute boil 60 min - Add 1.5 oz (42g) Perle (7.1% AA) 15 min - Add 0.5 oz (14g) each Hallertauer Mittelfrueh (3.2% AA) and Tettnanger (3.8%) 0 min - Add 0.5 oz each Hallertauer Mittelfrueh and Tettnanger OG: 1.046 Yeast: Saflager W-34/70 Dry Lager Yeast (2 packets) Ferment at 50 F (10 C) for 7 days, then bring up to room temperature for the diacetyl rest and hold for 4-7 days. Package and cold condition close to freezing for 3+ weeks until clear and crisp. FG: 1.005 ------------------------------------------------------- 0:00 Intro and Welcome 1:25 Pilsner Series Intro 4:11 Style Description and Approach 6:52 Recipe 10:39 Mash 11:51 Boil and Yeast Pitch 13:37 Fermentation Plan 17:11 Fermentation Follow-Up 19:26 Pour and Tasting Notes 29:43 Potential Improvements ------------------------------------------------------- Full disclosure, most of the links on this page are affiliate links. This means if you buy through them I make a small percentage from the sale at no additional cost to you. All money earned through the channel goes back into the videos and brews you see on my channel. As always, don't just take my word for it, do your research before you decide to buy. ------------------------------------------------------- Music provided by Epidemic Sound: https://share.epidemicsound.com/0go1wp #German #Pilsner #Lager #beer #brewing #homebrew #clawhammersupply #graintoglass #BIAB #allgrain