Cloud Suck Pilsner

Brewed for a mate’s wedding. He wanted “something light, like a Pilsner or something”. Well, if it’s a Pilsner he wants…

This lager turned out very firmly bittered, with a lovely bready flavour from the pilsner malt and the Sauvin hops adding their own fruity aroma. It’s a good ‘un!

The name comes from paragliding (my mate is a keen paraglider).

Pre-Boil Gravity: 1.048 SG
Original Gravity: 1.052 SG
Final Gravity: 1.011 SG
ABV: 5.8 %
IBU: 37 IBU
Colour: 10 EBC
BU:GU Ratio: 0.68

Mash water: 22L
Sparge water: 12L

Grain:
5.600kg Pilsner Malt (90%)
400g Gladiator Malt (dextrin malt) (6%)
250g Aurora Malt (melanoidin malt) (4%)

Hops:
15g Nelson Sauvin (23 IBU) @ 60min
10g Nelson Sauvin (10 IBU) @ 30min
15g Nelson Sauvin @ flame-out with 20 min hop stand

Mash at 67°for 60 mins.
Mash out at 75° for 10 mins.

Sparge and boil for 60 mins

Chill to 8°C pitch 2 packs of Mangrove Jack’s Bohemian Lager yeast. Ferment at 9°C. Use Marshall Schott’s Quick Lager schedule on your upgraded STC-1000, or give it a week and a half (or until a gravity measurement shows that you’re halfway to your final gravity). Slowly raise the temperature over 5 days until you hit 18°C to fix any diacetyl and to finish nice and dry. Leave it for 3 days at 18°C then slowly bring the beer back to 0–1°C and hold for 3 days.

The lagering process comes from the rather excellent Brulosophy blog. I know it’s not a traditional lagering technique, but it works superbly. I added 1 tsp of gelatine when the beer hit 10°C on it’s way down. This also helped to clear to near commercial levels.

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