Po Po Pils 
All Grain Recipe
Submitted By: ptzimmerman (Shared)
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| Brewer: ZW Brewing | |
| Batch Size: 11.00 gal | Style: Premium American Lager ( 1C) |
| Boil Size: 15.35 gal | Style Guide: BJCP 2008 |
| Color: 5.2 SRM | Equipment: ZW_Equipment |
| Bitterness: 34.6 IBUs | Boil Time: 60 min |
| Est OG: 1.055 (13.7° P) | Mash Profile: ZW Batch Sparge |
| Est FG: 1.013 SG (3.3° P) | Fermentation: Ale, Two Stage |
| ABV: 5.6% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 26 lbs |
Golden Promise (3.0 SRM) |
Grain |
1 |
| 2.00 oz |
Saaz [3.8%] - Boil 60 min |
Hops |
2 |
| 2.00 oz |
Saaz [3.8%] - Boil 30 min |
Hops |
3 |
| 2.00 tsp |
Irish Moss (Boil 10 min) |
Misc |
4 |
| 2.00 oz |
Huell Melon [7.2%] - Boil 10 min |
Hops |
5 |
| 2.00 oz |
Saaz [3.8%] - Boil 10 min |
Hops |
6 |
| 1.00 oz |
Saaz [3.8%] - Steep 10 min |
Hops |
7 |
| 2.0 pkgs |
Pilsner Lager (White Labs #WLP800) |
Yeast |
8 |
Notes
Primary fermentation @ 53 degrees for approx 5 days (or until 50% attenuation… OG+(OG-FG)/2 or 1.010+(1.060-1.010)/2=1.035)
At 50% attenuation, increase primary fermentation temp to 66 degrees AND add dry-hop (sprinkle pellets directly into prim ferm)
Approx 2-3 days later, at 100% attenuation (FG), execute “gelatin effect”
- Decrease temp to 48 degrees - add 1/2 gelatin pkg to each prim ferm bucket
- Cold crash to 33 degrees for 1-2 days
http://brulosophy.com/methods/lager-method/
http://brulosophy.com/2016/09/19/lager-methods-pt-1-traditional-vs-quick-fermentation-exbeeriment-results/
http://brulosophy.com/2015/06/22/fermentation-temperature-pt-3-lager-yeast-exbeeriment-results/
http://brulosophy.com/2015/01/05/the-gelatin-effect-exbeeriment-results/
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