German Pils (5.0)

All Grain Recipe

Submitted By: Bklatt (Shared)
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Brewer: BK
Batch Size: 18.00 galStyle: German Pilsner (Pils) ( 2A)
Boil Size: 23.31 galStyle Guide: BJCP 2008
Color: 2.9 SRMEquipment: BKs 30 gal brewery- 18 GAL 1.045- 1.060- 75% Efficiency
Bitterness: 43.1 IBUsBoil Time: 90 min
Est OG: 1.050 (12.3° P)Mash Profile: Step Mash, 2 Step, Light Body
Est FG: 1.010 SG (2.6° P)Fermentation: Lager, Three Stage
ABV: 5.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
39.00 gal German Pilsner Water Water 1
37.50 g Calcium Chloride (Mash 60 min) Misc 2
15.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 3
29 lbs 8.00 oz Pilsner (Weyermann) (1.7 SRM) Grain 4
4.50 oz Tradition [4.0%] - Boil 60 min Hops 5
4.00 oz Tradition [6.0%] - Boil 30 min Hops 6
1.75 oz Select Spalt [4.9%] - Steep 20 min Hops 7
1.75 oz Tradition [4.0%] - Steep 20 min Hops 8
1.5 pkgs German Bock Lager (White Labs #WLP833) Yeast 9

Notes

Added 3 ml 85% phosphoric acid to the mash to get to measured PH 5.1 at roughly 125 degrees. Added 1 ml 85% phosphoric to the sparge water to get to measured PH 5.1 at around 125 degrees. Pre boil 1.034 PH 5.3 Went to add the 60 min addition and it was not boiling. The burner blew out somehow. Took 30 min to get from 200 to 212. Added the 60 min addition once it was boiling again. At the end of the boil- the ferm wasn't clean. Sat for 35 min while I got everything prepped. 7/30-Cooled to 48 overnight. Pitched around 2 PM. 12 vol O2. Forgot to dump trub from the cone. 7/31- no fermentation activity yet. Added 8 vol O2 around 4:30 PM. Shook conical around a little. Bumped temp to 50. Started seeing fermentation activity around 5:30. 8/1- fermenting better- bumped temp to 51. 8/2- 52. 8/3- 1.030-PH 4.3- bumped temp to 54. 8/4- 56 8/5- 57- 1.013- PH 4.2. 8/8- 1.010- PH 4.23- dropped yeast. Left temp at 58. Trumer pils is PH 4.4 out of the bottle. 8/9- 57 8/10-55 8/15- dropped 3 degrees per day, now at 37. PH 4.2. Stinky. Needs lagering badly. 10/17- filtered &kegged. Tasting great.

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