Todd/Mark Pilsner-Secondary 
All Grain Recipe
Submitted By: reefball (Shared)
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| Brewer: Todd Barber, Fred Dyer | |
| Batch Size: 6.80 gal | Style: Specialty Beer (23A) |
| Boil Size: 8.06 gal | Style Guide: BJCP 2008 |
| Color: 3.3 SRM | Equipment: 2 Pot Recirculating Mash/Boil |
| Bitterness: 35.6 IBUs | Boil 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 |
Ingredients
| 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 items |
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.Notes
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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