DP Biergarten

All Grain Recipe

Submitted By: dougnlina (Shared)
Members can download and share recipes

Brewer: Doug Palmer
Batch Size: 5.00 galStyle: German Pilsner (Pils) ( 2A)
Boil Size: 6.78 galStyle Guide: BJCP 2008
Color: 3.5 SRMEquipment: Brew Pot (7.5 gal) and Igloo Cooler (10 Gal)
Bitterness: 28.6 IBUsBoil Time: 90 min
Est OG: 1.048 (11.9° P)Mash Profile: Hochkurz
Est FG: 1.013 SG (3.4° P)Fermentation: Lager, Three Stage
ABV: 4.5%Taste Rating: 48.0

Ingredients
Amount Name Type #
4.50 gal Arrowhead Mountain Bottled Spring Water Water 1
4.50 gal Distilled Water Water 2
8 lbs 8.00 oz Best Malz Pilsner (2.0 SRM) Grain 3
1 lbs Barley, Flaked (1.7 SRM) Grain 4
4.00 oz Acid Malt (3.0 SRM) Grain 5
1.25 oz Hallertauer Hersbrucker [3.5%] - First Wort Hops 6
1.00 Whirlfloc Tablet (Boil 15 min) Misc 7
1.00 tsp Yeast Nutrient (Boil 15 min) Misc 8
1.50 oz Hallertauer Hersbrucker [3.5%] - Boil 10 min Hops 9
0.50 oz Hallertauer Hersbrucker [3.5%] - Boil 5 min Hops 10
2 pkgs German Lager (White Labs #WLP830) Yeast 11

Taste Notes

Best tasting brew yet. Dry and crisp with a nice subtle hop finish in the background, seriously could win contest but for a slight lack of clarity/chill haze. will try again but substiture the flaked barley, maybe try different mash profile to get effects of the flaked Barley?

Notes

TIME TO BREW: 7 hrs Use a 90-minute boil. First temp step was a bit all over the place. Ph at about 5.0 from what I could tell with shitty strips Used about 8.5 Gallons water, Sparged to 7 in the boil pot and draining cooler completely in the process Pre-Boil Gravity 1.042 Post boil gravity 1.052 Poured 4.5 gallons into fermenter and then could not settle out any more trub, put remaining 1 G into fridge overnight and was able to settle out enough to next AM fill fermentor to the 5 gallon line Pitched at 58 F initial Set Point at 56 (Yeast fermentation reccomendation is 50 - 55) Fermentation begining after 17 hours 1.018 after 8 days Primary done at 8 Days, Turned off temp control for Diacetyl rest for three days, modified fermentation schedule accordingly Started lagering by crashing it down to 40 degrees right after transfer, drift it down a degree a day to 34