Picnic Point Pils 
All Grain Recipe
Submitted By: tochsner (Shared)
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| Brewer: Tony Ochsner | |
| Batch Size: 6.00 gal | Style: German Pils (5D) |
| Boil Size: 8.41 gal | Style Guide: BJCP 2015 |
| Color: 3.2 SRM | Equipment: 1 My Equipment - Standard |
| Bitterness: 29.1 IBUs | Boil 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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