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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