Krusty's Viking Pilsner 
All Grain Recipe
Submitted By: ryannm (Shared)
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| Brewer: Krusty the Klown | |
| Batch Size: 12.00 gal | Style: German Pils ( 5D) |
| Boil Size: 16.88 gal | Style Guide: BJCP 2015 |
| Color: 3.5 SRM | Equipment: Stainless Kegs (10 Gal/37.8 L) - All Grain |
| Bitterness: 21.6 IBUs | Boil Time: 60 min |
| Est OG: 1.049 (12.3° P) | Mash Profile: Single Infusion, Full Body, No Mash Out |
| Est FG: 1.016 SG (4.1° P) | Fermentation: Tibor's Ale Profile |
| ABV: 4.4% | Taste Rating: 35.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 10.50 g |
Calcium Chloride (Mash 60 min) |
Misc |
1 |
| 6.00 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
2 |
| 3.00 g |
Salt (Mash 60 min) |
Misc |
3 |
| 22 lbs |
Viking Pilsner Malt (2.0 SRM) |
Grain |
4 |
| 4.00 oz |
Saaz [3.0%] - Boil 60 min |
Hops |
5 |
| 0.25 tsp |
Irish Moss (Boil 10 min) |
Misc |
6 |
| 4.00 oz |
Saaz [4.0%] - Boil 2 min |
Hops |
7 |
| 1.0 pkgs |
Godzawa W35 (White Labs #WLP835) |
Yeast |
8 |
Taste Notes
Smooth tasting Alt from DusseldorfNotes
Do a single-step infusion mash at 158ø F (any where in the upper 150s will do) for sixty minutes. Sparge to the brewpot and begin the boil. Once the hot break has died down, add all the hops and boil for sixty minutes. With ten minutes left in the boil, add the Irish Moss. Chill, transfer to the fermenter and pitch the starter. Try to keep the primary temperature between 60-65deg F. After primary fermentation is done, rack and "lager" the beer at fridge temperatures for two to three weeks (or as long as you can stand it). Carbonate via your favorite method and enjoy!This Recipe Has Not Been Rated
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