All Grain Recipe
Submitted By: razzman (Shared)
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| Brewer: John Donovan | |
| Batch Size: 11.62 gal | Style: German Pils (5D) |
| Boil Size: 15.25 gal | Style Guide: BJCP 2015 |
| Color: 5.2 SRM | Equipment: 15 Gallon BoilerMaker™ (10 gal/ 38 L) |
| Bitterness: 27.4 IBUs | Boil Time: 120 min |
| Est OG: 1.055 (13.5° P) | Mash Profile: Hochkurz Decoction-less 4 rest (dry) |
| Est FG: 1.008 SG (2.1° P) | Fermentation: Lager, Two Stage |
| ABV: 6.2% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 18.11 gal |
Mornington Tank |
Water |
1 |
| 3.70 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
2 |
| 3.25 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
3 |
| 2.38 g |
Calcium Chloride (Mash 60 min) |
Misc |
4 |
| 0.08 g |
Salt (Mash 60 min) |
Misc |
5 |
| 22 lbs 0.74 oz |
Pale Malt (Weyermann) (3.3 SRM) |
Grain |
6 |
| 1 lbs 1.64 oz |
Gladfield Sour Grapes Malt (2.0 SRM) |
Grain |
7 |
| 0.30 ml |
Phosphoric Acid 85% (Sparge 60 min) |
Misc |
8 |
| 4.17 g |
Gypsum (Calcium Sulfate) (Boil 60 min) |
Misc |
9 |
| 3.67 g |
Epsom Salt (MgSO4) (Boil 60 min) |
Misc |
10 |
| 2.68 g |
Calcium Chloride (Boil 60 min) |
Misc |
11 |
| 0.09 g |
Salt (Boil 60 min) |
Misc |
12 |
| 3.53 oz |
Pacifica [3.8%] - Boil 30 min |
Hops |
13 |
| 7.33 g |
Brewbrite (Boil 10 min) |
Misc |
14 |
| 5.29 oz |
Pacifica [3.8%] - Steep 60 min |
Hops |
15 |
| 5.0 pkgs |
Saflager Lager (DCL/Fermentis #W-34/70) |
Yeast |
16 |
Notes
Brew day.
The decoctions went okay, the second decoct I only used liquid, I should have used grain which left me short of mashout temp. I also need to check the sparge water pH and add correct amount of Phos acid, I only added .3ml.
Using a sight glass on the pump outlet, I noticed how clear the runoff was to the fermenter. I got down to 11lts left in the kettle and the trub was pretty thick and I ran about 7lts into FV to get my volume. Next time I will collect at least 17US gallons and leave three gallons in the kettle. I really liked the clear runoff to the FV.
Yeast pitched at 1900.
Day 1. 24 hrs. 13 degrees reducing.
Day 2. 48 hrs. 11.9 degrees reducing.
Day 3. 65 hrs. 12.8 degrees. SG 1.038.
Day 4. 84 hrs. 10 degrees. SG 1.034.
Day 5. 112 hours. 9.9 degrees. SG 1.030, adjusted thermomstat to allow temp to come back up. Smell and taste is sweet malt and background hops, no off aromas, sulphur etc.
Day 6. SG 1.020. 11 degrees. Closed blow off valve.
Day 7. SG Not taken 10.8 degrees. Pressure 140kpa.
Day 8. SG 1.014. 11 degrees. Pressure 140kpa.
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