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

Welcome viewers and introduce the video topic: brewing a German Pilsner.

Discuss the plan to start a pilsner series, focusing on different styles of pilsner.

Mention the importance of using traditional lager yeasts and the challenges of brewing a great pilsner.

Start with the German pilsner, explaining its history and characteristics.

Gather ingredients: 10 pounds of pilsner malt, 0.5 pounds of cara pils, and 2 ounces of acidulated malt.

Prepare water for brewing, discussing the importance of water profile for pilsners.

Add the pilsner malt to the water and begin the mash process, maintaining a specific temperature for optimal extraction.

Add the cara pils and acidulated malt to the mash for improved head retention and pH balance.

Discuss the boiling process and the addition of hops for bitterness and flavor.

Cool the wort after boiling and transfer it to a fermentation vessel.

Add yeast to the cooled wort and seal the fermentation vessel.

Allow fermentation to occur for about 1-2 weeks at a controlled temperature.

Transfer the beer to a conditioning tank for additional aging.

Carbonate the beer before bottling or kegging.

Bottle or keg the beer and store in a cool place before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens