Contest Ger Pils 
All Grain Recipe
Submitted By: savageo6 (Shared)
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| Brewer: Alex Kalaf | |
| Batch Size: 7.00 gal | Style: German Pilsner (Pils) ( 2A) |
| Boil Size: 8.79 gal | Style Guide: BJCP 2008 |
| Color: 4.3 SRM | Equipment: Alex Kalaf |
| Bitterness: 35.0 IBUs | Boil Time: 90 min |
| Est OG: 1.049 (12.2° P) | Mash Profile: Double Infusion, Light Body |
| Est FG: 1.010 SG (2.6° P) | Fermentation: Lager, Three Stage |
| ABV: 5.1% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 11 lbs |
Pilsner (2 Row) Ger (2.0 SRM) |
Grain |
1 |
| 6.00 oz |
Aromatic Malt (26.0 SRM) |
Grain |
2 |
| 4.00 oz |
Acid Malt (3.0 SRM) |
Grain |
3 |
| 0.65 oz |
Hallertau Magnum [14.2%] - Boil 60 min |
Hops |
4 |
| 0.75 oz |
Hallertauer [2.7%] - Boil 30 min |
Hops |
5 |
| 0.25 oz |
Spalter [2.4%] - Boil 30 min |
Hops |
6 |
| 0.75 oz |
Spalter [2.4%] - Boil 5 min |
Hops |
7 |
| 0.25 oz |
Hallertauer [2.7%] - Boil 5 min |
Hops |
8 |
| 1.0 pkgs |
Munich Lager (Wyeast Labs #2308) |
Yeast |
9 |
Taste Notes
6/22 pulled a pint to get rid of keg dregs, barely anything came out and beer is super refreshing though a bit light on the hops.Notes
Mashed in 30 min protine rest at 125 Stepped up to sacc rest at 150.
Sacc @ 15 mins is 147
PH 5.06 - added 1g of baking soda to balance took temp at this point
Temp was 147 drew off 2qts of mash boiled and added back temp to 150.5
First Runnings 12.4 Brix
Second Runnings 6.4 Brix
Refrac at 60mins 16.8 Brix
Original Volume 8.75gal @ 10.6 Brix
FG 13.8 Brix -> 7gals
Diluted with .8gals of boiled water to get to og 1.047 the og was 1.055 before dilution
6/9 raised temp to 55
6/10 raised up 5 degrees a day to 70 let sit for a D rest then crashed down to 31 and after cold added gelatin.
6/21 racked to a keg being careful to not get any yeast to dregs.
6/22 added a keg hit of gelatin put temp to 35 and set co2 to 10psi for just over 2.5 volsThis Recipe Has Not Been Rated
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