Having my first go at a German Pils on the weekend (first of any kind of lager actually). Pretty straightforward recipe I've come up with. Is there anything anyone would change.
Cheers
Stu
Recipe: 1st Pils
Style: German Pilsner (Pils)
TYPE: All Grain
Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 29.95 L
Estimated OG: 1.050 SG
Estimated Color: 6.4 EBC
Estimated IBU: 40.1 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 90 Minutes
Ingredients:
------------
Amount Item Type % or IBU
5.25 kg Pilsner, Malt Craft Export (Joe White) Grain 100.00 %
20.00 gm Northern Brewer [10.50 %] (75 min) Hops 23.9 IBU
30.00 gm Tettnang [4.70 %] (40 min) Hops 13.5 IBU
15.00 gm Tettnang [4.70 %] (10 min) Hops 2.8 IBU
1.00 tsp Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs SafLager S23
Mash Schedule: Protein Rest & Batch Sparge
Total Grain Weight: 5.25 kg
----------------------------
Protein Rest & Batch Sparge
Step Time Name Description Step Temp
10 min Protein Rest Add 8.50 L of water at 56.5 C 50.0 C
60 min Saccharification Add 5.52 L of water at 93.5 C 65.0 C
10 min Mash Out Add 7.00 L of water at 99.9 C 75.6 C
Cheers
Stu
Recipe: 1st Pils
Style: German Pilsner (Pils)
TYPE: All Grain
Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 29.95 L
Estimated OG: 1.050 SG
Estimated Color: 6.4 EBC
Estimated IBU: 40.1 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 90 Minutes
Ingredients:
------------
Amount Item Type % or IBU
5.25 kg Pilsner, Malt Craft Export (Joe White) Grain 100.00 %
20.00 gm Northern Brewer [10.50 %] (75 min) Hops 23.9 IBU
30.00 gm Tettnang [4.70 %] (40 min) Hops 13.5 IBU
15.00 gm Tettnang [4.70 %] (10 min) Hops 2.8 IBU
1.00 tsp Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs SafLager S23
Mash Schedule: Protein Rest & Batch Sparge
Total Grain Weight: 5.25 kg
----------------------------
Protein Rest & Batch Sparge
Step Time Name Description Step Temp
10 min Protein Rest Add 8.50 L of water at 56.5 C 50.0 C
60 min Saccharification Add 5.52 L of water at 93.5 C 65.0 C
10 min Mash Out Add 7.00 L of water at 99.9 C 75.6 C