Crispus 
All Grain Recipe
Submitted By: wickdawg (Shared)
Members can download and share recipes
| Brewer: Jeremy Wickham | |
| Batch Size: 11.00 gal | Style: German Pils ( 5D) |
| Boil Size: 13.74 gal | Style Guide: BJCP 2015 |
| Color: 4.6 SRM | Equipment: Wickus 10 |
| Bitterness: 44.8 IBUs | Boil Time: 90 min |
| Est OG: 1.049 (12.2° P) | Mash Profile: BIAB, Light Body |
| Est FG: 1.009 SG (2.3° P) | Fermentation: Lager, Two Stage |
| ABV: 5.3% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 16.38 gal |
Hamil Springs |
Water |
1 |
| 7.52 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
2 |
| 5.95 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
3 |
| 4.84 g |
Calcium Chloride (Mash 60 min) |
Misc |
4 |
| 2.20 tsp |
Lactic Acid (Mash 60 min) |
Misc |
5 |
| 0.74 g |
Salt (Mash 60 min) |
Misc |
6 |
| 20 lbs |
Pilsner (2 Row) Bel (2.0 SRM) |
Grain |
7 |
| 2 lbs |
Borlander Munich Malt (Briess) (10.0 SRM) |
Grain |
8 |
| 1.00 oz |
Warrior [17.5%] - Boil 90 min |
Hops |
9 |
| 4.00 oz |
Mandarina Bavaria [10.7%] - Steep 20 min |
Hops |
10 |
| 2.0 pkgs |
Saflager Lager (DCL/Fermentis #W-34/70) |
Yeast |
11 |
| 1.0 pkgs |
German Lager I (Omega #OYL-106) |
Yeast |
12 |
Notes
Had accidetly unplugged temperature probe. Plugged it in thinking all was good. Well it was not. 50 minutes into the mash my temperatures were ~125 degree. Commence freakout mode. Rebooted the hosehead controller and then I got the proper reading on the temperature probe. Then I restarted a timer for 30 minutes to mash a little longer. Sitting at approximately 1.209. Will mash for another 30 minutes in hopes to achieve my approximate target post mash gravity.
Once carboy was pitched with 34/70 the other carboy was pitched with Omega German Lager 1This Recipe Has Not Been Rated
BeerSmith™ Recipes and Web Editor