Allemand ombord 
All Grain Recipe
Submitted By: aleahue (Shared)
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| Brewer: Aleahue | |
| Batch Size: 33.29 gal | Style: German Pilsner (Pils) ( 2A) |
| Boil Size: 37.34 gal | Style Guide: BJCP 2008 |
| Color: 3.2 SRM | Equipment: 170 l 3 vessel |
| Bitterness: 39.6 IBUs | Boil 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 |
| 6.0 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.This Recipe Has Not Been Rated
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