I feel this recipe is pretty well nailed down. Really good. Now I’m just messing around with different malts and hops. This go around is with Weyerman’s Barke Pils and Tetnang. Summary: this is my favorite so far. Barke is just awesome.
Recipe Info
Recipe: german pilsner 3v conical 2
Style: German Pils 5D BJCP 2015
Author:
Date: 07-08-2020
| Recipe | Guideline Min | Guideline Max | |
|---|---|---|---|
| OG | 1.049 | 1.044 | 1.050 |
| FG | 1.011 | 1.008 | 1.013 |
| Color | 3.6 | 2.0 | 5.0 |
| ABV | 5.0 | 4.4 | 5.2 |
| IBU | 45.0 | 22.0 | 40.0 |
Brewery Info
Efficiency: 72 %
Attenuation: 78 %
Mash Info
Weight: 17.5 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 7.47 G
Volume: 8.87 G
Temp: 149.0 F
Boil Info
Kettle Gravity: 1.042
Predicted Mash Run-off: 5.9 G
Target Starting Boil Volume: 11.0 G
Boil Duration: 60 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 9.5 G
Fermentables
| Weight | % by Weight | Name | Yield | SRM |
|---|---|---|---|---|
| 16.000 Lb | 91.0 % | Pilsner (weyermann barke pils) | 80.0 | 1.8 |
| 1.500 Lb | 9.0 % | Vienna Malt (weyermann) | 79.0 | 3.4 |
Hops
| Weight | Name | AAU | Time | Use | IBUs |
|---|---|---|---|---|---|
| 1.25 Oz | Magnum | 12.0 | 60 mins | Boil | 32.0 |
| 2.0 Oz | tetnang | 6.0 | 15 mins | Boil | 13.0 |
Yeast
| Amount | Name |
|---|---|
| 2.000 units *** repitch from last beer | German Lager White Labs WLP830 |
Misc
| Amount | Name | Time | Use |
|---|---|---|---|
| 1.000 tablet | Whirlfloc Tablet | 15 mins | Boil |
| 1.000 tsp | Yeast Nutrient (Wyeast) | 10 mins | Boil |
Water
Predicted Mash Ph: 5.43
| Ca | Mg | Na | Cl | So | Bicarbonate | |
|---|---|---|---|---|---|---|
| Water | 7 | 3 | 21 | 30 | 24 | 30 |
| Mash | 72 | 3 | 21 | 30 | 179 | 30 |
| Sparge | 67 | 3 | 21 | 30 | 167 | 30 |
| Final | 101 | 4 | 30 | 44 | 252 | 44 |
| Target | 75 | 0 | 0 | 0 | 200 | 0 |
Water Profile Name:
Target Profile Name: hoppy
Mash Water
Total Water Treated: 28.769 G
Percent RO / Distlled: 0 %
Water Used: 7.600 G
Mash Water Adjustments
Gypsum: 5.0 g
CC: 4 g
Lactic Acid: 7.0 ml @ 88.000 %
Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 6.175 G
Percent RO / Distlled: 0 %
Water Used: 6.175 G
Sparge Water Adjustments
Gypsum: 4.0 g
CC: 3g
Notes
Mash 152F 60 mins
169f 10 mins
Pitch at 48f
48 hrs to 50f
Hold to 2 weeks
Raise over 48hrs to 60
Hold through 3 weeks
Lager for 2 weeks
Carb to 2.5 vols
Brewing notes:
2-17-21 2L starter w/ 200mL tick slurry
2-18 normal brew day pitched @ 3pm
2-19 @8am slow bubbling raised to 49F
@8 pm ~20 sec raised to 50F
2-20 slow and steady
2-24 slowing a little
2-28 ~4 sec. raised to 60F
3-7 ~28 sec
3-11 FG 1.016
DTest Cold: Clean Warm: Clean 🙂
cold crash to 35F
3-16 harvested yeast ~250mL thin slurry (~400mL total liquid)
3-17 racked to keg. 4.5G in one, 2G in the other for total of 6.5G
Great beer!