Green Bench Postcard Pils

All Grain Recipe

Submitted By: Dibbs (Shared)
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Brewer: Chris Dibble
Batch Size: 5.50 galStyle: American Amber Ale ( 6B)
Boil Size: 7.65 galStyle Guide: BJCP 1999
Color: 2.7 SRMEquipment: DIbbs SS Brewing Tech 15 Gallon Brew Pot 10 Gallon Mash Tun
Bitterness: 35.4 IBUsBoil Time: 60 min
Est OG: 1.040 (10.0° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.009 SG (2.2° P)Fermentation: Lager, Two Stage
ABV: 4.1%Taste Rating: 30.0

Amount Name Type #
7 lbs 4.80 oz Pilsner (Weyermann) (1.7 SRM) Grain 1
8.00 oz Brewers Malt 6-Row (Briess) (1.8 SRM) Grain 2
8.00 oz Corn - Yellow, Flaked (Briess) (1.3 SRM) Grain 3
0.65 oz Mt. Hood [6.0%] - Boil 60 min Hops 4
1.10 oz Mt. Hood [6.0%] - Boil 15 min Hops 5
5.50 tsp Fermax (Boil 10 min) Misc 6
0.65 oz Mt. Hood [6.0%] - Steep 25 min Hops 7
1.0 pkgs Augustiner Lager (Omega #OYL-114) Yeast 8
1.0 pkgs Harvest (Imperial Yeast #L17) Yeast 9


DIRECTIONS Mill the grains and mash at 146°F (63°C) for 60 minutes. Recirculate until your runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort, depending on your evaporation rate. Boil for 90 minutes, adding hops and yeast nutrient according to the schedule. After the boil, conduct a whirlpool step: Add whirlpool hops at 210°F (99°C), stir for 5 minutes to create a vortex, then allow 20 minutes to steep. Then chill wort to about 52°F (11°C), aerate thoroughly, and pitch plenty of healthy yeast. Ferment at 55°F (13°C) until the gravity reaches 1.016, then raise to 60°F (16°C) for diacetyl rest—total fermentation time should be about 2 weeks. Rack to secondary, crash to 35°F (2°C), and lager for 3 weeks. Package and carbonate to about 2.7 volumes of CO2. BREWER’S NOTES We started decocting Postcard about two years ago. The single-infusion method makes excellent beer, but we find that these steps offer a more complex malt profile and a more lasting impression. Decoction Option: Mill the grains and mash at 131°F (55°C) for 20 minutes, then raise to 146°F (63°C) for 30 minutes, then to 158°F (70°C) for 10 minutes. Move up to one-third the mash volume to another kettle, bring it to a boil, and then mix it with the main mash. Mash out should be around 168°F (76°C). Then follow other directions as above. Fermentation: This is another area where you can experiment. For example, we love the clean profile that 47°F (8°C) gives you, and there’s no need to adjust for a diacetyl rest that cold. We ferment most of our lagers that way, but for Postcard, we prefer the subtle fruity notes that the warmer fermentation gives us in conjunction with the hops. Water profile: We prefer extremely soft water with minimal mineral content. This way the malt and hops shine in harmonious balance and aren’t fighting against any hardness on the palate. Grist: If you can’t get Barke, use their base pilsner or experiment with your favorite imported variety. Another fun substitution could be malted corn, or try a cereal mash instead of using flaked. Enjoy!

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