Pilsner done right II
All Grain Recipe
Submitted By: kerdiehl (Shared)
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Brewer: knd | |
Batch Size: 11.00 gal | Style: German Helles Exportbier ( 5C) |
Boil Size: 12.88 gal | Style Guide: BJCP 2015 |
Color: 4.1 SRM | Equipment: 20 gallon MT |
Bitterness: 26.2 IBUs | Boil Time: 60 min |
Est OG: 1.054 (13.3° P) | Mash Profile: KND 2 Step |
Est FG: 1.016 SG (4.0° P) | Fermentation: Ale, Single Stage |
ABV: 5.0% | Taste Rating: 0.0 |
Ingredients
Amount |
Name |
Type |
# |
15 lbs 8.00 oz |
Pilsen (Dingemans) (1.6 SRM) |
Grain |
1 |
2 lbs |
Wheat - Red Malt (Briess) (2.3 SRM) |
Grain |
2 |
1 lbs 12.00 oz |
Munich Malt (9.0 SRM) |
Grain |
3 |
1 lbs |
Vienna Malt (3.5 SRM) |
Grain |
4 |
8.00 oz |
Acidulated (Weyermann) (1.8 SRM) |
Grain |
5 |
1.00 oz |
Columbus (Tomahawk) [14.0%] - Boil 45 min |
Hops |
6 |
2.00 |
Whirlfloc Tablet (Boil 15 min) |
Misc |
7 |
2.00 oz |
Tettnang (Tettnang Tettnager) [4.0%] - Steep 0 min |
Hops |
8 |
1.30 oz |
Huell Melon [7.2%] - Boil 0 min |
Hops |
9 |
1.0 pkgs |
Bavarian Lager (Wyeast Labs #2206) |
Yeast |
10 |
2.00 oz |
Tettnang (Tettnang Tettnager) [4.0%] - Dry Hop 4 days |
Hops |
11 |
Notes
added 6 mL 88% lactic acid to reach 5.6 (full mash, no sparge)
SG 1.049
11.4 brix
Pitched 2066 type from Pat Buckley
4 days @ 45F = 48% attenuated
raised to 52F for 24 hours
+10 days - 1.012 sg.
raise to 60F
+11 days - raise to 68 - 1.010
This Recipe Has Not Been Rated