German Pils (#190) 
All Grain Recipe
Submitted By: mjg1976 (Shared)
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| Brewer: Mike | |
| Batch Size: 5.25 gal | Style: German Pils ( 5D) |
| Boil Size: 7.86 gal | Style Guide: BJCP 2015 |
| Color: 3.9 SRM | Equipment: 15 gal Blichmann Boilermaker and Igloo Cooler |
| Bitterness: 36.8 IBUs | Boil Time: 90 min |
| Est OG: 1.048 (11.8° P) | Mash Profile: Single Infusion, Light Body, Batch Sparge |
| Est FG: 1.011 SG (2.9° P) | Fermentation: Lager, Single Stage |
| ABV: 4.8% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 9.07 gal |
Summer - Tap |
Water |
1 |
| 4.00 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
2 |
| 2.50 ml |
Lactic Acid (Mash 60 min) |
Misc |
3 |
| 1.00 g |
Calcium Chloride (Mash 60 min) |
Misc |
4 |
| 0.50 items |
Campden Tablets (Mash 60 min) |
Misc |
5 |
| 9 lbs |
Swaen Pilsner (2.0 SRM) |
Grain |
6 |
| 3.04 oz |
Melanoidin (Weyermann) (30.0 SRM) |
Grain |
7 |
| 2.00 ml |
Lactic Acid (Sparge 60 min) |
Misc |
8 |
| 0.50 items |
Campden Tablets (Sparge 60 min) |
Misc |
9 |
| 0.45 oz |
Hallertau Magnum [14.1%] - Boil 60 min |
Hops |
10 |
| 0.50 oz |
Hallertauer Mittelfrueh [2.9%] - Boil 30 min |
Hops |
11 |
| 1.00 oz |
Hallertauer Mittelfrueh [2.9%] - Boil 15 min |
Hops |
12 |
| 1.50 oz |
Hallertauer Mittelfrueh [2.9%] - Boil 5 min |
Hops |
13 |
| 1.0 pkgs |
Harvest (Imperial Yeast #L17) |
Yeast |
14 |
Notes
3L starter prepared from 200B cells of Imperial L17 dated 6-19-18. Target pitch rate ~ 2.4M cells/ml/*P. Crashed overnight, good flocculation.
***NEW AND MUCH BETTER THERMOWORKS pH METER USED FOR 1ST TME***
Heated treated strike water to 162F, mash = 150F.
T30 = 147F, pH = 5.45
T60 = 144F
Added 3ml of lactic acid to sparge, ran off and collected 8gal of 1.042 wort, considerably above target.
Kettle pH =5.55. Added 2mL of lactic to kettle, pH = 5.27.
Total lactic acid concentration in post-boil wort ~ 380ppm, below common flavor threshold figure (400ppm in Bud Light). Still surprising how much was needed, as old meter now seems even more unreliable and prone to drift.
Bagged 60 and 30min hops, added 15/5min hops loose in SS strainer. Boiled with no problems.
Chilled to 90F with ground water, then added all ice at once to bath and started aquarium pump. Ran recirculting ice water at 47F for at least 30min, was able to get wort down to 54F. Immediately ran off into carbooy so it didn't have time to warm.
Transferred to ferm. chamber and continued chilling to target pitch temp of 48F.
OG = 1.052. Added 1.5qts of filtered tap water to aid in chilling and bring gravity to desired target (1.048). Hit target right on the nose.
Ran out of time and had to pitch at about 52F after 90sec of O2 at 3pm on 7-21-18. PItched about 500-700mL of slurry at refrigerator temp. Set controller to 48.5 with with hysteresis of 0.5F.
Full krausen and actively fermenting by next morning.
Will hold at 50F unit krasen begins to drop, at witch pint raise to 62F for diacetyl rest.
This Recipe Has Not Been Rated
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