All Grain Recipe
Submitted By: borisnewton (Shared)
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|Brewer: Knut|| |
|Batch Size: 6.60 gal||Style: German Pilsner (Pils) ( 2A)|
|Boil Size: 8.11 gal||Style Guide: BJCP 2008|
|Color: 4.4 SRM||Equipment: Braumeister 25 L|
|Bitterness: 50.3 IBUs||Boil Time: 60 min|
|Est OG: 1.046 (11.3° P)||Mash Profile: Decoction Mash, Single|
|Est FG: 1.013 SG (3.2° P)||Fermentation: Lager, Two Stage|
|ABV: 4.3%||Taste Rating: 30.0|
|5 lbs 4.91 oz
||Pilsner (Weyermann) (1.7 SRM)
|4 lbs 15.22 oz
||Munich Malt (Thomas Fawcet) (5.1 SRM)
||Perle [9.2%] - Boil 60 min
||Hallertauer Hersbrucker (Blomst) [2.3%] - Boil 40 min
||Tettnang [3.8%] - Boil 40 min
||Klar urt (Boil 15 min)
||Hallertauer Hersbrucker [3.9%] - Boil 10 min
||Tettnang [3.8%] - Boil 10 min
||Yeast Nutrient WLN1000 HB (Boil 10 min)
||SafLager West European Lager (DCL/Fermentis #S-23)
After 15 min of Protein Rest, take out 40pst of the mash leaving as much water behind as you can. Maintain the temperature of the main mash for now.
Rise the temperature of the decotion mash to 68C stirring constantly. Add water from main mash if it's too thick and dry.
Keep at 68C for 5 min.
Rise to a boil stirring constantly.
Boil for 5 min.
Add back to main mash one cup at the time. Monitor temperature, it should never pass 68C. Cool remaining decotion mash to 68C and add to main mash.
Test for conversion with iodine by placing several drops of the mash, with no visible particles of grain or husk, in a small puddle on a white porcelain dish and letting it cool. Then, placing a drop of iodine into the middle of the puddle, observe any color reaction along the edge of the iodine. If you observe the colors blue or black, then there’s still starch in suspension and the mash needs to continue. However, if brown appears or there is no color change, then it’s safe to prepare for sparging.
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