Category Archives: German Pilsner 3V Conical V2_1

German Pilsner 3V Conical V2_1

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

RecipeGuideline MinGuideline Max
OG1.0491.0441.050
FG1.0111.0081.013
Color3.62.05.0
ABV5.04.45.2
IBU45.022.040.0

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 WeightNameYieldSRM
16.000 Lb91.0 %Pilsner (weyermann barke pils)80.01.8
1.500 Lb9.0 %Vienna Malt (weyermann)79.03.4

Hops

WeightNameAAUTimeUseIBUs
1.25 OzMagnum12.060 minsBoil32.0
2.0 Oztetnang6.015 minsBoil13.0

Yeast

AmountName
2.000 units *** repitch from last beerGerman Lager White Labs WLP830

Misc

AmountNameTimeUse
1.000 tabletWhirlfloc Tablet15 minsBoil
1.000 tspYeast Nutrient (Wyeast)10 minsBoil

Water
Predicted Mash Ph: 5.43

CaMgNaClSoBicarbonate
Water7321302430
Mash723213017930
Sparge673213016730
Final1014304425244
Target750002000

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!