Pesky's Pole Pilsner

All Grain Recipe

Submitted By: BleacherBrewing (Shared)
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Brewer: Jason Chalifour
Batch Size: 5.25 gal	Style: Pre-Prohibition Lager (27 )
Boil Size: 6.80 gal	Style Guide: BJCP 2015
Color: 3.5 SRM	Equipment: Mash and Boil 5 Gallon
Bitterness: 35.5 IBUs	Boil 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
1.0 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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