Crispus

All Grain Recipe

Submitted By: wickdawg (Shared)
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Brewer: Jeremy Wickham
Batch Size: 11.00 galStyle: German Pils ( 5D)
Boil Size: 13.74 galStyle Guide: BJCP 2015
Color: 4.6 SRMEquipment: Wickus 10
Bitterness: 44.8 IBUsBoil 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 1

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