Laura's Peach Cobbler Pilsner (1 ratings)

Partial Mash Recipe

Submitted By: KipDM (Shared)
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Brewer: Kip Camp
Batch Size: 5.00 galStyle: Classic American Pilsner ( 2C)
Boil Size: 3.57 galStyle Guide: BJCP 2008
Color: 5.6 SRMEquipment: Kip's Mini-BIAB
Bitterness: 23.7 IBUsBoil Time: 60 min
Est OG: 1.059 (14.5° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.014 SG (3.6° P)Fermentation: Lager, Three Stage
ABV: 5.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
1 lbs Pale Malt, Maris Otter (Thomas Fawcett) (3.0 SRM) Grain 1
1 lbs Pilsner (Weyermann) (1.7 SRM) Grain 2
1 lbs Pilsner (Weyermann) (1.7 SRM) Grain 3
8.00 oz Honey Malt (Gambrinus) (25.0 SRM) Grain 4
1.00 oz Hallertauer [4.1%] - First Wort Hops 5
1 lbs DME Wheat Bavarian (Briess) (8.0 SRM) Dry Extract 6
1.00 oz Hersbrucker [2.6%] - Boil 20 min Hops 7
1.00 Whirlfloc Tablet (Boil 15 min) Misc 8
1.00 tsp Yeast Nutrient (Boil 10 min) Misc 9
3 lbs 4.80 oz LME Pilsen Light (Briess) [Boil for 5 min] (2.3 SRM) Extract 10
1.0 pkgs SafLager German Lager (DCL/Fermentis #S-189) Yeast 11
1.0 pkgs SafLager West European Lager (DCL/Fermentis #S-23) Yeast 12
1.0 pkgs Saflager Lager (DCL/Fermentis #W-34/70) Yeast 13
0.50 tsp Amylase Enzyme (Primary 3 days) Misc 14
4.00 oz Honey (1.0 SRM) Sugar 15
3.88 oz Sugar, Table (Sucrose) (1.0 SRM) Sugar 16

Notes

Added 1 can Vintner's Harvest Peach Puree (3lb 1oz) to primary fermenter (listed it as sugar). Added 1oz. pectic enzyme to primary. S-189 was labelled as Swiss Lager. w-34/70 was labelled as German Lager. 1# Floor Malted Bohemian Pilsner (Weyerman) 1# German Pilsner Malt (Weyerman) Amylase enzyme was added to mash to aid in initial starch conversion.

Ratings

needs a little flavor

by KipDM

The peach REALLY drops out. I had to add some peach flavor extract. WARNING: you will NOT need 1 fl. Oz. To flavor enough. Use approx 0.25-0.5 fl. Oz. To flavor.

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