Dolls Dolla Balls, Y’all

All Grain Recipe

Submitted By: hbakerthorpe (Shared)
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Batch Size: 5.50 galStyle: German Pils ( 5D)
Boil Size: 8.50 galStyle Guide: BJCP 2015
Color: 4.0 SRMEquipment: Bungalow Brewing Co
Bitterness: 39.6 IBUsBoil Time: 60 min
Est OG: 1.054 (13.4° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.012 SG (3.1° P)Fermentation: Quick Lager Method
ABV: 5.6%Taste Rating: 30.0

Ingredients
Amount Name Type #
10.00 gal Distilled Water Water 1
50.00 ml Phosphoric Acid 10% (Mash 60 min) Misc 2
1.65 g Calcium Chloride (Mash 60 min) Misc 3
0.50 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 4
4.00 oz Rice Hulls (0.0 SRM) Adjunct 5
10 lbs 8.00 oz Pilsner (Weyermann) (1.7 SRM) Grain 6
9.60 oz Carapils (Briess) (1.5 SRM) Grain 7
3.52 oz Melanoidin (Weyermann) (30.0 SRM) Grain 8
0.75 oz Hallertau Magnum [12.7%] - Boil 60 min Hops 9
1.00 oz Saaz [2.8%] - Boil 10 min Hops 10
1.00 items Whirlfloc Tablet (Boil 8 min) Misc 11
1.00 tsp Yeast Nutrient (Boil 8 min) Misc 12
1.00 oz Saaz [2.8%] - Boil 5 min Hops 13
2.00 oz Saaz [2.8%] - Steep 15 min Hops 14
2.0 pkgs Bohemian Lager (Wyeast Labs #2124) Yeast 15

Notes

04/14/2019 Home OG: 1.058 Hydrometer 1.057 @ 72F 04/22/2019 Refractometer Reading: 1.028 Correction: 1.010 Bumped up to 55F 04/30/2019 Removes blowoff tube Placed sanitized foil and duct tape over blowoff 90 Crashed to 35F 05/03/2019 1:00 PM Removed foil Added airlock Accidentally dipped small portion of lid in beer - Off flavors/contamination? Added gelatin 05/05/2019 1:00 PM Kegged beer Set to 45 PSI 50ml phos acid 10% 1.65g Calcium Chloride 0.50g Gypsum in 3. 75 gallons of strike water estimated pH of 5.25 153.3F Mash Temp for 90 mins started @ 3:15 PM 90 min boil 60 min 0.75 oz Magnum(GR) 12.7% 10 min 1 oz Sazz (CZ) 2.8% 8 min 1 Whirfloc Tablet and yeast nutrient 5 min 1 oz Sazz (CZ) 2.8% Whirlpool 2 oz Saaz (CZ) 2.8% @150F for 10 mins Vorlaufed Batch sparged with little over 1 gal of water that was 168F Fly sparged with 5 gal of water that was 168F Started heating wort @ 5:00PM Pre-Boil volume of 8.7 gallon 3 drops of fermcap Boil started @ 5:20PM Chiller went in with 15 mins left in boil Let hop matter/protein settle for 20 mins while I ate dinner 5.5 gallons into FV About 1 gallon left behind with hop matter/protein Some got into FV, but most left behind Wort @ 73F once put into fermentation chamber overnight Pitches yeast starter of 2 packets of Wyeast Bohemian Lager in 2L of 1.037 wort starter that went on stir plate for over 24 hours the following evening around 10 PM. Slightly chilled starter to 64 in fridge before pitching. More warm than what I wanted. Wort was at 50F. Any off flavors? No off flavors! Beer turned out awesome.Next time make starter in advance and temperature should’ve taken priority over time. Should’ve chilled Starter before work, not after.

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