Picnic Point Pils

All Grain Recipe

Submitted By: tochsner (Shared)
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Brewer: Tony Ochsner
Batch Size: 6.00 galStyle: German Pils (5D)
Boil Size: 8.41 galStyle Guide: BJCP 2015
Color: 3.2 SRMEquipment: 1 My Equipment - Standard
Bitterness: 29.1 IBUsBoil Time: 90 min
Est OG: 1.047 (11.6° P)Mash Profile: 1. Hochkurz Mash - High and Short
Est FG: 1.006 SG (1.6° P)Fermentation: Lager, Three Stage
ABV: 5.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
9.83 gal 1 - My Water Water 1
1.30 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
1.20 g Calcium Chloride (Mash 60 min) Misc 3
0.50 g Epsom Salt (MgSO4) (Mash 60 min) Misc 4
10 lbs Barke Pilsner (1.8 SRM) Grain 5
8.00 oz BEST Acidulated (BESTMALZ) (3.0 SRM) Grain 6
1.70 g Gypsum (Calcium Sulfate) (Sparge 60 min) Misc 7
1.40 g Calcium Chloride (Sparge 60 min) Misc 8
0.50 g Epsom Salt (MgSO4) (Sparge 60 min) Misc 9
0.40 oz Hallertau Magnum [11.3%] - Boil 80 min Hops 10
1.00 oz Hallertauer Mittelfrueh [4.2%] - Boil 15 min Hops 11
0.30 tsp Irish Moss (Boil 10 min) Misc 12
1.00 tsp Yeast Nutrient (Boil 10 min) Misc 13
1.00 oz Hallertauer Mittelfrueh [4.2%] - Boil 1 min Hops 14
3.0 pkgs Saflager Lager (DCL/Fermentis #W-34/70) Yeast 15

Taste Notes

54 days. Nice level of bitterness. I like this IBU level. Not sure if I think it's as crisp as I want. Is that the Barke or the 34/70? 68 days. Scored 34 in the CBG Smackdown. Judges felt it was missing some bitterness in the finish. Might need to increase bitterness but should try to move from the Barke first and see if that helps. Need to drop the alchol too. Next time, use 9 pounds Weyermann Pils. Keep everything else the same.

Notes

First Pilsner with the Hochkurz mash schedule. I had some thought of adding a 136 step to help break down haze but decided against it for simplicity. With a short 144 degree rest and then a 160 rest, I will be interested if it attenuates enough. First time using 34/70 First time using Barke malt. Based on Kevin Davey recommendation. Dropped the bittering addition about 3 IBU Raised the fermenter pressure to 5 psi at 50 hours.

This Recipe Has Not Been Rated

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