#111FEBRUARY 2013
VAGABOND PILSNER Download BeerXML
THIS BEER IS
Take the thirst-quenching crispness of a German Pilsner and combine it with lemon and honey to produce a rewarding modern twist on a beer classic.
BASICS
| VOLUME | 20L | 5.3gal |
| BOIL VOLUME | 25L | 6.6gal |
| ABV | 4.5% | |
| Target FG | 1012.0 | |
| Target OG | 1046.0 | |
| EBC | 25.0 | |
| SRM | 12.5 | |
| PH | 4.4 | |
| ATTENUATION LEVEL | 73.91% |
METHOD/TIMINGS
MASH TEMP
| 65°C | 149°F | 75mins |
FERMENTATION
| 9°C | 48°F |
INGREDIENTS
MALT
| Extra Pale | 3.50kg | 7.7lbs |
| Munich | 0.44kg | 1.0lbs |
| Crystal 150 | 0.13kg | 0.3lbs |
| Acidulated | 0.63kg | 1.4lbs |
HOPS
| (g) | Add | Attribute | |
|---|---|---|---|
| Cascade | 6.3g | Start | Bitter |
| Amarillo | 6.3g | Start | Bitter |
| Centennial | 5.0g | Middle | Flavour |
| Chinook | 5.0g | Middle | Flavour |
| Cascade | 12.5g | End | Flavour |
| Centennial | 7.5g | End | Flavour |
| Chinook | 7.5g | End | Flavour |
| Amarillo | 12.5g | End | Flavour |
YEAST
- Wyeast 2007 - Pilsen Lager
FOOD Pairing
- Jamaican jerk chicken
- Hot dog with grilled onions and spicy ketchup
- Shortbread and raspberry jam thumbprint cookie
BREWER'S TIP
The addition of the acidulated malt tweaks the pH down to aid the yeast fermentation, and helps to creates the crisp lager bite. Be careful not to use more than 10% in any grist, it will turn your mash into jelly!