I made a GERMAN PILS in 3 DAYS with LUTRA KVEIK. How good can it get?
Is the Lutra hype real? In this video I brew a German Pilsner – a beloved and tricky style. Can I make a German Pils with Lutra that’s just as good as the real thing or is it not going to make the cut?
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Recipe for 5 gallons, your efficiency may vary:
“Basic Beach Lager”
5.5% ABV 42 IBU
10.5 lb Weyermann Bohemian Pilsner (100%)
Single infusion mash at 148 F (65C) for 90 min
Mashout: 170F (77 C) for 15 min
Water: 8 Gallons (30 L) of untreated spring water
Adjust mash pH to 5.4-5.6 with lactic acid or slaked lime if needed.
60 min boil
FWH – 0.5 oz (14g) Hallertau Tradition (5.9%)
60 min – 1 oz (28g) Hallertau Tradition (5.9%)
10 min – 1 oz (28g) Hallertau Tradition (5.9%)
0 min – 1.5 oz (42g) Hallertau Tradition (5.9%)
Ferment at 95-100 F (35-38 C) for 3-5 days
0:00 Intro and welcome
0:25 Beer description and approach
5:21 Brew day
8:13 Fermentation Plan
11:35 Fermentation Follow-Up
12:02 Pour and Tasting Notes
19:51 Potential Improvements
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Music provided by Epidemic Sound
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