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German Pils

German Pils

Type: All Grain Date: 4/23/2005
Batch Size: 5.55 gal Brewer: Tim Gorman
Boil Size: 6.35 gal Asst Brewer:
Boil Time: 60 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.0
Taste Notes:

Ingredients

Amount Item Type % or IBU
4.96 lb Lager Malt (2.0 SRM) Grain 60.0 %
3.31 lb Pilsner (Weyermann) (1.7 SRM) Grain 40.0 %
1.48 oz Tettnang [4.80%] (60 min) Hops 22.3 IBU
1.13 oz Crystal [3.10%] (30 min) Hops 8.4 IBU
1.13 oz Crystal [3.10%] (10 min) Hops 4.0 IBU
0.25 tsp Irish Moss (Boil 10.0 min) Misc
6.00 gm Epsom Salt (MgSO4) (Mash 60.0 min) Misc
14.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1 Pkgs Pilsner Urqell (Wyeast Labs #2001) [Starter 125 ml] [Cultured] Yeast-Lager

Beer Profile
Est Original Gravity: 1.042 SG Measured Original Gravity: 1.042 SG
Est Final Gravity: 1.011 SG Measured Final Gravity: 1.007 SG
Estimated Alcohol by Vol: 4.1 % Actual Alcohol by Vol: 4.6 %
Bitterness: 34.7 IBU Calories: 182 cal/pint
Est Color: 3.0 SRM Color:

Color

Mash Profile
Mash Name: Double Infusion, Medium Body Total Grain Weight: 8.27 lb
Sparge Water: 3.83 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Name Description Step Temp Step Time
Protein Rest Add 7.44 qt of water at 141.6 F 129.9 F 35 min
Saccrification Add 6.61 qt of water at 182.0 F 152.1 F 40 min
Mash Notes: Double step infusion – for medium body beers requiring a protein rest. Used primarily in beers high in unmodified grains or adjuncts.

Carbonation and Storage
Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 4.2 oz Carbonation Used: –
Keg/Bottling Temperature: 60.1 F Age for: 28.0 days
Storage Temperature: 52.0 F

Notes
Missed my water make, so the OG is lower than anticipated.
This fermented in my shed, moved to my fridge around May 11, 2005.
Racked to secondary May 21, 2005 SG 1.007