German Pils
German Pilsner (Pils)

 

Type: All Grain

Date: 23/04/2005

Batch Size: 21.00 L

Brewer: Tim Gorman
Boil Size: 24.04 L Asst Brewer:
Boil Time: 60 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.0
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
2.25 kg Canadian Lager Malt (2.0 SRM) Grain 60.0 %
1.50 kg Pilsner (Weyermann) (1.7 SRM) Grain 40.0 %
42.00 gm Tettnang [4.80%] (60 min) Hops 22.3 IBU
32.00 gm Crystal [3.10%] (30 min) Hops 8.4 IBU
32.00 gm Crystal [3.10%] (10 min) Hops 4.0 IBU
0.25 tsp Irish Moss (Boil 10.0 min) Misc
6.00 gm Epsom Salt (MgSO4) (Mash 60.0 min) Misc
14.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1 Pkgs Pilsner Urqell (Wyeast Labs #2001) [Starter 125 ml] [Cultured] Yeast-Lager

 

Beer Profile

Est Original Gravity: 1.042 SG

Measured Original Gravity: 1.042 SG
Est Final Gravity: 1.011 SG Measured Final Gravity: 1.007 SG
Estimated Alcohol by Vol: 4.1 % Actual Alcohol by Vol: 4.6 %
Bitterness: 34.7 IBU Calories: 385 cal/l
Est Color: 3.0 SRM Color:
Color
 

Mash Profile

Mash Name: Double Infusion, Medium Body Total Grain Weight: 3.75 kg
Sparge Water: 14.50 L Grain Temperature: 22.2 C
Sparge Temperature: 75.6 C TunTemperature: 22.2 C
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

Name Description Step Temp Step Time
Protein Rest Add 7.04 L of water at 60.9 C 54.4 C 35 min
Saccrification Add 6.26 L of water at 83.3 C 66.7 C 40 min

 
Mash Notes: Double step infusion - for medium body beers requiring a protein rest. Used primarily in beers high in unmodified grains or adjuncts.

Carbonation and Storage

Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 118.8 KPA Carbonation Used: -10psi
Keg/Bottling Temperature: 11.0 C Age for: 28.0 days
Storage Temperature: 11.1 C  
 

Notes

Missed my water make, so the OG is lower than anticipated.
This fermented in my shed, moved to my fridge around May 11, 2005.
Racked to secondary May 21, 2005 SG 1.007