Millsner - Copy 
All Grain Recipe
Submitted By: danmistry12 (Shared)
Members can download and share recipes
| Batch Size: 5.60 gal | Style: German Pils ( 5D) |
| Boil Size: 7.88 gal | Style Guide: BJCP 2015 |
| Color: 4.1 SRM | Equipment: Kris 5gal (60min boil) |
| Bitterness: 24.8 IBUs | Boil Time: 60 min |
| Est OG: 1.048 (11.9° P) | Mash Profile: Gluten free |
| Est FG: 1.008 SG (2.1° P) | Fermentation: Lager, Three Stage |
| ABV: 5.3% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 9.68 gal |
Kris' RO |
Water |
1 |
| 3.02 g |
Calcium Chloride (Mash 60 min) |
Misc |
2 |
| 2.70 ml |
Lactic Acid (Mash 60 min) |
Misc |
3 |
| 2.44 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
4 |
| 1.04 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
5 |
| 0.74 g |
Baking Soda (Mash 60 min) |
Misc |
6 |
| 6 lbs 12.79 oz |
Pale rice malt Miller (1.2 SRM) |
Grain |
7 |
| 2 lbs 9.98 oz |
Pale Millet Malt (2.0 SRM) |
Grain |
8 |
| 12.00 oz |
Munich Rice (20.0 SRM) |
Grain |
9 |
| 2.63 g |
Calcium Chloride (Sparge 60 min) |
Misc |
10 |
| 2.12 g |
Gypsum (Calcium Sulfate) (Sparge 60 min) |
Misc |
11 |
| 0.90 g |
Epsom Salt (MgSO4) (Sparge 60 min) |
Misc |
12 |
| 0.64 g |
Baking Soda (Sparge 60 min) |
Misc |
13 |
| 1.90 oz |
Saaz [3.2%] - Boil 60 min |
Hops |
14 |
| 1.00 tsp |
Irish Moss (Boil 15 min) |
Misc |
15 |
| 1.00 oz |
Saaz [3.2%] - Boil 15 min |
Hops |
16 |
| 2.50 tsp |
Yeast Nutrient (Boil 10 min) |
Misc |
17 |
| 0.70 oz |
Saaz [3.2%] - Boil 5 min |
Hops |
18 |
| 0.50 oz |
Saaz [3.2%] - Boil 0 min |
Hops |
19 |
| 2.2 pkgs |
German (CellarScience #DY104B) |
Yeast |
20 |
Notes
Total water for sparge is 1.4gal (enzymatic wort extract) + 4.51gal = 5.91gal.
Heat all sparge water initially until 140F. After adding 1.4gal (after extract) heat up to 168F.
Sparge pH = 5.19
- enzymatric extract sg = 1.039
- Beginning of partial conversion @158F sg = 1.027
end of partial conversion phase @ 158 F sg = 1.034
- !!Need to increae temp to 186F to gelatinize!!
- Need extra step to 158F for 25min
Notes from the observation: not important since it doesn't check for gelatinization
- at 5 min at 166F, first sample with iodine: starch present
at 10 min at 166F, second sample: starch present --> increase temp to 168F
- 5 min at 168: starch present --> increase temp 170F
- 5min at 170F: starch present --> increase temp to 172F
- 5min at 172F: starch prsent --> increse to 176F
- 5min at 176F:
- finally went to 185F for 5min
-Once the temp was 158F, add the enzymatic solution and it went to 143F, set the temp to 148F and SG at this point read SG = 1.053
@2h40 min in the mash, wort reads SG=1.058
@3h07 min in the mash, wort reads SG=1.062
@3h37 min in the mash, wort reads SG=1.062
15 min in 158F SG=1.078This Recipe Has Not Been Rated
BeerSmith™ Recipes and Web Editor