Category: 2 – Pilsner
Brewer: Ryan Reschan
Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 6 gal | 90 min | 51.8 IBUs | 3.6 SRM | 1.042 | 1.011 | 4.1 % |
| Actuals | 1.042 | 1.009 | 4.3 % | |||
Style Details
| Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
|---|---|---|---|---|---|---|---|
| Czech Pale Lager | 3 A | 1.028 - 1.044 | 1.008 - 1.014 | 20 - 35 | 3 - 6 | 2.4 - 2.8 | 3 - 4.1 % |
Fermentables
| Name | Amount | % |
|---|---|---|
| Pilsner (2 Row) Ger | 9 lbs | 94.74 |
| Cara-Pils/Dextrine | 5 oz | 3.29 |
| Melanoiden Malt | 3 oz | 1.97 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Czech Saaz | 2.5 oz | 60 min | Boil | Pellet | 3.6 |
| Czech Saaz | 2 oz | 10 min | Boil | Pellet | 3.6 |
| Czech Saaz | 1.5 oz | 5 min | Boil | Pellet | 3.6 |
| Czech Saaz | 2 oz | 15 min | Aroma | Pellet | 3.6 |
Miscs
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| Lactic Acid - as needed | 0.75 tbsp | 60 min | Mash | Water Agent |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| German Bock Lager (WLP833) | White Labs | 73% | 48°F - 55°F |
Mash
| Step | Temperature | Time |
|---|---|---|
| Mash In | 152°F | 90 min |
Notes
| Split water 50/50 w/ filtered tap water and distilled water. Add 3/4 Tbsp lactic acid for pH adjustment. Mash in at 152ºF and hold for 90 minutes. Do the same split of water for sparging, and collect about 7.75 gal for the boil. Start whirlpool while chilling. Add whirlpool hops after temp is below 190ºF. Chill wort to 48ºF and aerate with pure oxygen for 60 sec. Pitch WLP833 and allow temp to rise to 50ºF over 48 hours. Allow temp to slowly rise to 55ºF after a week. Ramp temp to 63ºF for a three-day diacetyl rest and slowly crash cool to 37ºF. |
Download
| Download this recipe's BeerXML file |
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