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Pilz

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.

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Derek Springer

Derek Springer

I write code & brew beer--if you ask nice I'll share some with you :)

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