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Kristall Pilsner

Today I brewed a repeat of my Bavarian-style pils that I'm calling Kristall Pilsner this time around.

Brew day

Recipe Specifications
Date: 14 Dec 2019
Batch Size (fermenter): 24.00 L 
Estimated OG: 1.044 SG
Estimated Color: 6.9 EBC
Estimated IBU: 28.8 IBUs
Brewhouse Efficiency: 76.00 %
Est Mash Efficiency: 76.7 %
Boil Time: 60 Minutes
Water profile: Ca:28, Mg:3, Na:9, SO4:10, Cl:44, HCO3:25
Estimated mash pH: 5.30

Amt         Name                               Type          %/IBU 
29.63 L     Tesco Ashbeck                      Water         -     
3.30 ml     Lactic Acid (Mash)                 Water Agent   -     
1.20 g      Calcium Chloride (Mash)            Water Agent   -     
4.14 kg     IREKS Pilsner Malt (3.5 EBC)       Grain         90.0 % 
0.23 kg     IREKS Crystal Maple (3.5 EBC)      Grain         5.0 % 
0.23 kg     IREKS Munich Malt (20.0 EBC)       Grain         5.0 % 
0.30 g      Calcium Chloride (Sparge)          Water Agent   -     
0.20 ml     Lactic Acid (Sparge)               Water Agent   -     
18.00 g     Magnum [11.00 %] - Boil 60.0 min   Hop           22.9 IBUs
12.00 g     Tettnang [3.00 %] - Boil 15.0 min  Hop           2.1 IBUs
17.00 g     Tettnang [3.00 %] - Boil 10.0 min  Hop           2.1 IBUs
1.00 Items  Whirlfloc Tablet (Boil 7.0 mins)   Fining        -     
25.00 g     Tettnang [3.00 %] - Boil 5.0 min   Hop           1.7 IBUs
1.0 pkg     Munich Lager (Wyeast Labs #2308)   Yeast         -     

Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 4.59 kg
Name              Description                             Step Temperat Step Time   
Mash In           Add 24.63 L of water at 69.3 C          66.0 C        60 min     

Sparge: Dunk sparge with 5 L of 75C water

Although the recipe states Ireks pilsner malt it's actually 50/50 Ireks and Weyermann Bohemian because I can't get Ireks any more since it mysteriously disappeared from the Geterbrewed site without warning or explanation. The Weyermann Bo-Pils (not floor malted) has a great reputation so I've got no problem switching over to it.

I got started at about half ten this morning; a bit late for me because I got back from hols at 1am and had to go out to buy the Ashbeck water this morning before I could get started. I measured out the grain while the water was heating.

I crushed it as strike temperature was getting close.

No problems with the mash, boil and wotnot and I managed to chill down to 22C with 60 litres of water before transferring to the fermenter.

OG was 1.043 against a predicted 1.044. If this finishes around 1.006 as everything I ever brew seems to do then it'll be 4.9%

It's now in the brew-fridge to get it down to 12C or lower before I decant and pitch the 2.3 litre Wyeast 2308 starter that I created 2 weeks ago before I went away. It's been sitting in the fridge since then so should not have lost many cells.

The plan is for a few days at 10C until I notice activity starting to slow then I'll bring it up to 16C and leave it there for a total of 3 weeks before kegging.


I kegged my Kristall Pilsner lager today after 3 weeks in the fermenter. I did 6 days at 10C before it became obvious that fermentation had passed its peak. I then gently raised the temperature to 16 for the remainder of the 3 weeks for an extended diacetyl rest. I got a full corny and 3 bottles out of this one, the extra volume coming from the litre of starter wort that I pitched.

FG was, as I predicted, an entirely unsurprising 1.006 giving an ABV of 4.9%. The keg was fined with Kwik Clear, purged with CO2, set at 15 psi-ish and I'll now leave it to carbonate and condition for a couple of weeks before trying it.

Tasting notes

My Kristall Pilsner German Pils is now a month in the keg and is tasting just as good as the first time I brewed this. I'm serving this at 6C from my keezer tonight:

Shame the condensation on the glass messes with the picture because this is now perfectly crisp and clear. Pilsner malt + Tettnang hops + Wyeast 2308 is a great combination.