German Pils (4.0) 
All Grain Recipe
Submitted By: Bklatt (Shared)
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| Brewer: BK | |
| Batch Size: 12.00 gal | Style: German Pilsner (Pils) ( 2A) |
| Boil Size: 17.56 gal | Style Guide: BJCP 2008 |
| Color: 2.8 SRM | Equipment: BKs 30 gal brewery- 1.045- 1.060- 75% Efficiency |
| Bitterness: 42.3 IBUs | Boil Time: 90 min |
| Est OG: 1.050 (12.3° P) | Mash Profile: BIAB, Full Body |
| Est FG: 1.013 SG (3.4° P) | Fermentation: Lager, Three Stage |
| ABV: 4.8% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 21 lbs |
Pilsner (Weyermann) (1.7 SRM) |
Grain |
1 |
| 5.00 oz |
Hallertauer Mittelfrueh [4.3%] - Boil 60 min |
Hops |
2 |
| 4.00 oz |
Saphir [3.5%] - Boil 15 min |
Hops |
3 |
| 1.0 pkgs |
Southern German Lager (White Labs #WLP838) |
Yeast |
4 |
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
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