Pesky's Pole Pilsner

All Grain Recipe

Submitted By: BleacherBrewing (Shared)
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Brewer: Jason Chalifour
Batch Size: 5.25 galStyle: Pre-Prohibition Lager (27 )
Boil Size: 6.80 galStyle Guide: BJCP 2015
Color: 3.5 SRMEquipment: Mash and Boil 5 Gallon
Bitterness: 35.5 IBUsBoil Time: 90 min
Est OG: 1.056 (13.8° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.014 SG (3.6° P)Fermentation: Lager, Two Stage with cold crash
ABV: 5.6%Taste Rating: 30.0

Ingredients
Amount Name Type #
8.26 gal Yellow Balanced (Under 6 SRM) Water 1
3.25 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
0.81 g Epsom Salt (MgSO4) (Mash 60 min) Misc 3
0.49 g Calcium Chloride (Mash 60 min) Misc 4
8 lbs 3.66 oz CMC Canadian 2-Row Malt (1.8 SRM) Grain 5
3 lbs 1.37 oz Corn, Flaked (1.3 SRM) Grain 6
0.75 oz Cluster [7.0%] - Boil 60 min Hops 7
0.75 oz Cluster [7.0%] - Boil 30 min Hops 8
0.25 tsp Irish Moss (Boil 15 min) Misc 9
0.50 oz Crystal [3.5%] - Steep 15 min Hops 10
1 pkgs Pilsen Lager (Wyeast Labs #2007) Yeast 11
0.50 oz Crystal [3.5%] - Dry Hop 7 days Hops 12

Notes

Originaly intended to do step mash, sent wrong version of recipe to cloud. Under-sparged and reduced boil time to 60 mins. Ran chiller until wort was under 70F, then sealed with solid stopper until at ferm temp. Exactly 5 gallons in kettle after boil and cooling, approx 4.75 gallons went into fermenter. Pitched yeast day 1. According to thermowell reading, temp was 50F. Looking at weather should be able to maintain that temp during primary fermentation. Maintained at 50F, ramped up to 61F for diacetyl rest. Cold crashed on back porch with heat wrap. Temperature in the carboy got as low as 32F, was at 39F when packaged. Closed transferred from carboy to keg wtih CO2. Placed keg in keezer for lagering.
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