Imperial Zested Pilsner

All Grain Recipe

Submitted By: chiliberto (Shared)
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Brewer: Gilbert Guerrero (2019-01-20)
Batch Size: 5.00 galStyle: Czech Premium Pale Lager ( 3B)
Boil Size: 6.53 galStyle Guide: BJCP 2015
Color: 4.5 SRMEquipment: All Grain - Standard 5 Gal/19l Batch - Stainless
Bitterness: 48.2 IBUsBoil Time: 60 min
Est OG: 1.071 (17.4° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.014 SG (3.5° P)Fermentation: Ale, Two Stage
ABV: 7.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
7.50 gal Oakland, CA Water 1
0.75 cup Meyer Lemon Juice (fresh squeezed) (Mash 60 min) Misc 2
10 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 3
12.00 oz Acid Malt (3.0 SRM) Grain 4
10.40 oz Red Seven (7.2 SRM) Grain 5
8.00 oz Carapils (Briess) (1.5 SRM) Grain 6
1 lbs Sugar, Table (Sucrose) [Boil] (1.0 SRM) Sugar 7
1.00 oz Magnum [4.3%] - Boil 60 min Hops 8
0.82 oz Meyer Lemon Zest from Fresh Picked Lemons (Boil 5 min) Misc 9
1.50 oz Amarillo [9.4%] - Boil 5 min Hops 10
1.50 oz Mosaic (HBC 369) (Leaf) [12.8%] - Boil 5 min Hops 11
1.00 oz Amarillo [9.4%] - Steep 20 min Hops 12
1.00 oz Mosaic (HBC 369) (Leaf) [12.8%] - Steep 20 min Hops 13
2.0 pkgs Diamond Lager (Lallemand #-) Yeast 14
1.00 oz Amarillo [9.2%] - Dry Hop 7 days Hops 15
1.00 oz Mosaic (HBC 369) (Leaf) [12.8%] - Dry Hop 7 days Hops 16

Notes

Brewed 1/21/2019 Picked 4 lemons from the Meyer Lemon tree in the backyard. Zested and juiced them. The juice was added to the mash as an acid to help drop the pH. Mashed at around 150ºF, lower at times, for 60 minutes, then vorlaufed for about half an hour with the burner turned very low, trying to raise the temp to 170 but never got there. I really didn’t want to burn it. Boiled for about 1 hour. Added zest and sugar 5 min before the boil ended. Started cooling and when the temp reach 140ºF stopped and steeped the final addition of hops for around 15-20 min. The temperature in the basement where fermentation usually happens was about 60ºF, even though it was 50º outside, so I took the carboy outside and put it in the crawlspace under our house. Pitched at about 62ºF right before I put it outside and went to bed. Outdoor temps were going to reach 45ºF in the middle of the night, so I’m hoping the crawlspace won’t get quite that cold. 1/23/2019 2/3/2019 Racked to secondary for conditioning indoors at room temp in the basement, around 65°F. Measured gravity with a refractometer, 7.9° Plato, which for fermenting beer converts to 1.009 SG.

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