Allemand ombord

All Grain Recipe

Submitted By: aleahue (Shared)
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Brewer: Aleahue
Batch Size: 33.29 galStyle: German Pilsner (Pils) ( 2A)
Boil Size: 37.34 galStyle Guide: BJCP 2008
Color: 3.2 SRMEquipment: 170 l 3 vessel
Bitterness: 39.6 IBUsBoil Time: 60 min
Est OG: 1.047 (11.6° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.009 SG (2.3° P)Fermentation: Lager, Three Week Method
ABV: 4.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
52 lbs 14.58 oz Pilsner (2 Row) Viking (2.0 SRM) Grain 1
3.53 oz Magnum [12.0%] - Boil 60 min Hops 2
3.53 oz Tettnang [4.5%] - Boil 30 min Hops 3
3.00 tbsp Whirlfloc Tablet (Boil 15 min) Misc 4
3.53 oz Hallertauer [4.8%] - Boil 15 min Hops 5
3.53 oz Tettnang [4.5%] - Boil 5 min Hops 6
6 pkgs Saflager Lager (DCL/Fermentis #W-34/70) Yeast 7

Notes

Justera pH med mjölksyra till 5,2 under mäskningen. Pitcha vid 20°C. Skaka väl efter pitch. Sätt in i jäskyl på 11°C. Följ därefter jässchema enligt http://brulosophy.com/methods/lager-method/ (simplified): Start Secondary step (turn up to 19°C) when 50% attenuated (1,03 in this case). Start Age step (turn down to 0°C) when fully attenuated. Allow 4 additional days at 0°C for clearing before kegging.

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