Wann ist ein Pils ein PILS!? Brautag mit den fertigen Brauzutaten von Speidel | Die Bierosophen #4

The second #brewingday, where we tried #brewing Pilsner #beer with the Speidel Braumeister. Trying to learn from the initial mistakes of the first brewing day, we optimized the grind and finally achieved a decent original gravity. #brewing with the #bierosophen continues in the search for our way to brew. @SpeidelBehalterbau Outline: 0:00 - Intro 0:10 - Planning and Execution: Speidel Pils Recipe 2:00 - Crushing with a Finer Grind 3:35 - Mashing and Malt Boiling 06:10 - Iodine Test with Brewer's Iodine 08:00 - Lautering, Sparging, and Initial Original Wort Measurement 12:20 - Setting Up and Executing Wort Cooling 17:00 - Bottling and Preparing the Fermentation Tanks 18:40 - Bottling and Pitching the Wort with Yeast in the Refrigerator Recipe: Ingredients: 8 kg Pilsner Malt 1 kg Wheat Malt Crushed at 1.4 mm 40 l Brewing Water 5 l Spare Malt Mashing: 38°C Mash-in 52°C for 20 min: Protein Rest 63°C for 30 min: Maltose rest 73°C for 30 min + 20 min (addition): saccharification rest 78°C lautering and sparging (5 l sparge) 1 l of wort bottled before hop boil Hop boil: 80 min total 40g Tettnanger yeast after 0 min 5 l of wort bottled Primary fermentation: 2 packs of Saflager S-23 dry yeast Dissolved in warm water and chilled to 12°C 9 days at 12°C Bottle aging: more than 14 days at 12°C @Bierosophen