Villa Pils

Craft Beer & Brewing Magazine - - Breakout Brewer: More Brewing Co. -

MORE Brew­ing Co.’s Shaun Berns says this is one of his “fa­vorite beers. It started off as a Ger­man-style Pil­sner but quickly changed to a clas­sic Amer­i­can lager.”

ALL-GRAIN

Batch Size: 5 gal­lons (19 liters) Brew­house ef­fi­ciency: 75% OG: 1.048 FG: 1.010 IBUS: 15 ABV: 5%

MALT/GRAIN BILL

6 lb (2.7 kg) Pil­sner 2-Row 1 lb (454 g) Carafoam 4.2 oz (119 g) acidu­lated malt

HOPS & AD­DI­TIONS SCHED­ULE

5 grams cal­cium chlo­ride at 90 min­utes 0.59 oz (17 g) Ster­ling [7.5% AA] at 60

min­utes 9.8 oz (278 g) corn sugar at 30 min­utes

YEAST

Saflager W-34/70

DI­REC­TIONS

Mash for 45 min­utes at 150°F (66°C). Boil for 90 min­utes, fol­low­ing the hops and ad­di­tions sched­ule. We knock out at 60°F (16°C) and hold overnight. Shoot for a ph go­ing into the fer­men­tor of about 5.2. Once we see vis­i­ble signs of fer­men­ta­tion, we lower the tem­per­a­ture to 52°F (11°C) and hold for 1 week. We then let the tem­per­a­ture free rise back to 60°F (16°C) for a di­acetyl rest for an ad­di­tional week, then be­gin to crash to 32°F (0°C) over the course of a week. We then fine it and let it ma­ture for an ad­di­tional week be­fore trans­fer­ring, car­bon­at­ing, and pack­ag­ing. It should be very drink­able, light and re­fresh­ing, yet still show­case a crack­ery, doughy malt pres­ence from the Pil­sner malt.

BREWER’S NOTES

The cal­cium chlo­ride ad­di­tion de­pends on your wa­ter chem­istry. With our wa­ter, I like the per­ceived full­ness it gives the beer while still keep­ing it very dry. This is one of the best beers to beat the heat of sum­mer and to show­case your skill set as a brewer since there’s not a lot to hide be­hind if it’s flawed. You can re­ally fine-tune any prob­lem ar­eas you may have as a brewer with this style.

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