DP Biergarten 
All Grain Recipe
Submitted By: dougnlina (Shared)
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| Brewer: Doug Palmer | |
| Batch Size: 5.00 gal | Style: German Pilsner (Pils) ( 2A) |
| Boil Size: 6.78 gal | Style Guide: BJCP 2008 |
| Color: 3.5 SRM | Equipment: Brew Pot (7.5 gal) and Igloo Cooler (10 Gal) |
| Bitterness: 28.6 IBUs | Boil Time: 90 min |
| Est OG: 1.048 (11.9° P) | Mash Profile: Hochkurz |
| Est FG: 1.013 SG (3.4° P) | Fermentation: Lager, Three Stage |
| ABV: 4.5% | Taste Rating: 48.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 4.50 gal |
Arrowhead Mountain Bottled Spring Water |
Water |
1 |
| 4.50 gal |
Distilled Water |
Water |
2 |
| 8 lbs 8.00 oz |
Best Malz Pilsner (2.0 SRM) |
Grain |
3 |
| 1 lbs |
Barley, Flaked (1.7 SRM) |
Grain |
4 |
| 4.00 oz |
Acid Malt (3.0 SRM) |
Grain |
5 |
| 1.25 oz |
Hallertauer Hersbrucker [3.5%] - First Wort |
Hops |
6 |
| 1.00 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
7 |
| 1.00 tsp |
Yeast Nutrient (Boil 15 min) |
Misc |
8 |
| 1.50 oz |
Hallertauer Hersbrucker [3.5%] - Boil 10 min |
Hops |
9 |
| 0.50 oz |
Hallertauer Hersbrucker [3.5%] - Boil 5 min |
Hops |
10 |
| 2.0 pkgs |
German Lager (White Labs #WLP830) |
Yeast |
11 |
Taste Notes
Best tasting brew yet. Dry and crisp with a nice subtle hop finish in the background, seriously could win contest but for a slight lack of clarity/chill haze. will try again but substiture the flaked barley, maybe try different mash profile to get effects of the flaked Barley?Notes
TIME TO BREW: 7 hrs
Use a 90-minute boil.
First temp step was a bit all over the place.
Ph at about 5.0 from what I could tell with shitty strips
Used about 8.5 Gallons water, Sparged to 7 in the boil pot and draining cooler completely in the process
Pre-Boil Gravity 1.042
Post boil gravity 1.052
Poured 4.5 gallons into fermenter and then could not settle out any more trub, put remaining 1 G into fridge overnight and was able to settle out enough to next AM fill fermentor to the 5 gallon line
Pitched at 58 F
initial Set Point at 56 (Yeast fermentation reccomendation is 50 - 55)
Fermentation begining after 17 hours
1.018 after 8 days
Primary done at 8 Days, Turned off temp control for Diacetyl rest for three days, modified fermentation schedule accordingly
Started lagering by crashing it down to 40 degrees right after transfer, drift it down a degree a day to 34This Recipe Has Not Been Rated
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