Todd/Mark Pilsner-Secondary

All Grain Recipe

Submitted By: reefball (Shared)
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Brewer: Todd Barber, Fred Dyer
Batch Size: 6.80 galStyle: Specialty Beer (23A)
Boil Size: 8.06 galStyle Guide: BJCP 2008
Color: 3.3 SRMEquipment: 2 Pot Recirculating Mash/Boil
Bitterness: 35.6 IBUsBoil Time: 60 min
Est OG: 1.041 (10.2° P)Mash Profile: Recirculating BIAB, Pilsner Step Mash
Est FG: 1.012 SG (3.0° P)Fermentation: Saflale 23 Ideal
ABV: 3.8%Taste Rating: 30.0

Amount Name Type #
6.00 gal Venice City Water Water 1
7 lbs 4.80 oz Premium Pale Malt (2 Row) US-Lot 30412 (1.9 SRM) Grain 2
1 lbs 12.00 oz Instant Long Grain White Rice (1.0 SRM) Grain 3
1 lbs 2.08 oz Anerobic 240 @ 4 hours Mason Malt (7.0 SRM) Grain 4
1.60 oz Oats, Quaker Instant (1.0 SRM) Grain 5
2.00 oz Tettnang US / "German Label" (US Brewcraft) [4.7%] - First Wort Hops 6
1.10 Whirlfloc Tablet (Boil 15 min) Misc 7
2.00 oz Hallertauer...German Hallertauer (AKA German Tradition) [3.2%] - Boil 5 min Hops 8
1.00 oz Hallertauer...German Hallertauer (AKA German Tradition) [3.2%] - Steep 60 min Hops 9
1.0 pkgs SafLager West European Lager (DCL/Fermentis #S-23) Yeast 10
0.50 oz Gelatin (Knox) (Secondary 5 hours) Misc 11

Taste Notes

Tasted as it went to Secondary, background it good, but there is some astringency I believe due to the hops left in the primary using the boiling some of the cube reserve with fresh hops technique. Added Gelatin followed and see if that plus aging will cleans up the Astrengency. Not yet rated.


Not a perfectly attended Mash, but kept in zone. Not Gold Star. Turned out a bit darker than expected. Saflale 23 did a nice job of floculating.

This Recipe Has Not Been Rated

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