KC Bier Pils

All Grain Recipe

Submitted By: Dibbs (Shared)
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Brewer: Chris Dibble
Batch Size: 5.50 galStyle: German Pils ( 5D)
Boil Size: 7.90 galStyle Guide: BJCP 2015
Color: 3.2 SRMEquipment: 1-DIbbs SS BrewTech 15G Kettle 10G Mash Tun RIMS
Bitterness: 34.0 IBUsBoil Time: 90 min
Est OG: 1.050 (12.4° P)Mash Profile: Decoction Mash, Single
Est FG: 1.010 SG (2.5° P)Fermentation: Lager, Two Stage
ABV: 5.3%Taste Rating: 29.0

Ingredients
Amount Name Type #
5.22 gal Clay County Water z Water 1
4.00 gal Distilled Water Water 2
5.12 g Calcium Chloride (Mash 60 min) Misc 3
5.00 ml Lactic Acid (Mash 60 min) Misc 4
3.28 g Epsom Salt (MgSO4) (Mash 60 min) Misc 5
1.41 g Baking Soda (Mash 60 min) Misc 6
0.88 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 7
0.62 g Salt (Mash 60 min) Misc 8
0.07 g Chalk (Mash 60 min) Misc 9
10 lbs Pilsner (Weyermann) (1.7 SRM) Grain 10
8.00 oz Acidulated (Weyermann) (1.8 SRM) Grain 11
3.64 g Calcium Chloride (Sparge 60 min) Misc 12
2.33 g Epsom Salt (MgSO4) (Sparge 60 min) Misc 13
1.00 g Baking Soda (Sparge 60 min) Misc 14
0.63 g Gypsum (Calcium Sulfate) (Sparge 60 min) Misc 15
0.44 g Salt (Sparge 60 min) Misc 16
0.05 g Chalk (Sparge 60 min) Misc 17
2.00 oz Hallertauer Mittelfrueh 2018 [4.0%] - Boil 60 min Hops 18
0.70 oz Hallertauer Mittelfrueh 2018 [4.0%] - Boil 10 min Hops 19
2.0 pkgs Saflager Lager (DCL/Fermentis #W-34/70) Yeast 20
1.0 pkgs German Lager (White Labs #WLP830) Yeast 21

Notes

Mash in at 144°F and hold for 20 minutes; raise the temperature to 149°F and hold for 20 minutes; raise the temperature to 162°F and hold for 20 minutes; remove one-third of the mash and boil it for 15 minutes and return the boiled portion to th main mash, which should bring the temperature to about 171°F. Vorlauf until runnings are clear, then run off into the kettle while sparging the grains and top off as nessary to obtain 6.8 gallons of wort or more depending on your boiloff rate. Boil for 90 minutes, following the hops schedule. Chill to 46°F. Fermentation Plan from Craft Beer and Brewing April-May 2020, Pg 46. Chill wort to 48°F, aerate, and pitch yeast. Ferment at 50°F. When gravity has dropped to about 1.018 SG, increase temperature to 61°F. When beer has feremented completely, decrease the temperature by about 3°F per day until you reach 35°F. Hold there for 3-5 weeks, then decrease the temperature to 32°F and lager for at least 3 weeks (I'm lagering in the keg).

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