SLT Brooklyn Classic Pilsner 
All Grain Recipe
Submitted By: leoatslt (Shared)
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| Brewer: LeoAtSLT | |
| Batch Size: 5.50 gal | Style: German Pils (5D) |
| Boil Size: 6.46 gal | Style Guide: BJCP 2021 |
| Color: 2.8 SRM | Equipment: SLT60K 3V-1T HERMS V(SL+MT FB+HERMS+Hoses) |
| Bitterness: 27.5 IBUs | Boil Time: 60 min |
| Est OG: 1.046 (11.4° P) | Mash Profile: *SLT HERMS Single Infusion, 150 |
| Est FG: 1.010 SG (2.7° P) | Fermentation: Ale, Two Stage |
| ABV: 4.7% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 3 lbs 4.00 oz |
2-Row (Canada Malting Company) (1.9 SRM) |
Grain |
1 |
| 3 lbs 8.00 oz |
Pilsen Malt (Briess) (1.2 SRM) |
Grain |
2 |
| 2 lbs 12.00 oz |
Corn, Flaked (1.3 SRM) |
Grain |
3 |
| 0.50 oz |
Magnum [12.0%] - Boil 60 min |
Hops |
4 |
| 0.25 oz |
Magnum [12.0%] - Boil 15 min |
Hops |
5 |
| 0.50 oz |
Hallertauer Mittelfrueh [4.0%] - Boil 5 min |
Hops |
6 |
Notes
1. Mashing: 150°F for 60-75 minutes. / 168°F via your HERMS / SPARGE for 40-50 min
Mash-in with your treated water to achieve a single infusion rest at 149-151°F (65-66°C) 150°F for 60-75 minutes.
Flaked maize does not require a separate cereal mash.
Mash out by raising temperature to 168-170°F (75-76°C) 168°F via your HERMS coil or direct heat if your MT allows, then begin sparging.
Underletting for the mash as you described is a good practice.
Collect wort until you achieve your pre-boil volume (approx. 6.5 - 7.0 gallons, depending on your boil-off rate, to yield 5.5 gallons post-boil).
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