German Pils (3.0) 
All Grain Recipe
Submitted By: Bklatt (Shared)
Members can download and share recipes
| Brewer: BK | |
| Batch Size: 12.00 gal | Style: German Pilsner (Pils) ( 2A) |
| Boil Size: 17.50 gal | Style Guide: BJCP 2008 |
| Color: 3.2 SRM | Equipment: BK 30 Gal Brewery |
| Bitterness: 25.1 IBUs | Boil Time: 90 min |
| Est OG: 1.054 (13.3° P) | Mash Profile: BIAB, Full Body |
| Est FG: 1.011 SG (2.9° P) | Fermentation: Lager, Three Stage |
| ABV: 5.6% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 21 lbs |
Pilsner (2 Row) Bel (2.0 SRM) |
Grain |
1 |
| 3.00 oz |
Hallertauer Mittelfrueh [2.5%] - Boil 60 min |
Hops |
2 |
| 4.00 oz |
Hallertauer Mittelfrueh [2.5%] - Boil 20 min |
Hops |
3 |
| 3.00 oz |
Hallertauer Mittelfrueh [2.5%] - Boil 5 min |
Hops |
4 |
| 3.00 oz |
Saaz [4.0%] - Boil 5 min |
Hops |
5 |
| 1.0 pkgs |
German Lager (White Labs #WLP830) |
Yeast |
6 |
Notes
To 26 gal brewing water added:
5 g gypsum
18 g calcium chloride
Added 2 ml 85% phosphoric acid to the mash to get to measured PH 5.3 at roughly 125 degrees.
Added 1 ml 85% phosphoric to the sparge water to get to measured PH 5.1 at around 125 degrees.This Recipe Has Not Been Rated
BeerSmith™ Recipes and Web Editor