Hi all.
I have some grain that I originally bought for a BIAB Dr Smurto's Golden Ale but I'm out of Pilsner and still have plenty of Ale so I had a play on Brewmate to see what I could come up with using a Czech Pilsner yeast I have and leftover hops. I'm new to AG (have done 3 BIAB's in 20L pots) and brand new to recipe creation so thought I'd get opinions before I start.
I realise it's not going to be a Pils by style as it's too dark but I love this yeast so thought I'd see what happened using it with these malts and hops. I also realise Hallertau isn't usually used for bittering but I only have 24g of Amarillo and 11g og B Saaz. The 40 min Hallertau addition was a guess and the 9g Hallertau aroma hop was just to get it to 1g/L (with the 11g Saaz).
Any thoughts?
Amarillo Saaz Hallertau Pils
Original Gravity (OG): 1.046 (P): 11.4
Final Gravity (FG): 1.012 (P): 3.1
Alcohol (ABV): 4.52 %
Colour (SRM): 7.3 (EBC): 14.4
Bitterness (IBU): 38.8 (Average)
56.47% Pilsner (2.4kg)
18.82% Munich I (800g)
18.82% Wheat Malt (800g)
5.88% Caramunich I (250g)
1.2 g/L Amarillo (9.2% Alpha) @ 60 Minutes (Boil) (24g)
0.5 g/L Hallertau Tradition (5.7% Alpha) @ 40 Minutes (Boil) (10g)
0.6 g/L B Saaz (6% Alpha) @ 0 Minutes (Aroma) (11g)
0.6 g/L Hallertau Tradition (5.7% Alpha) @ 0 Minutes (Aroma) (9g)
Single step Infusion at 65C for 75 Minutes. Boil for 60 Minutes
Fermented at 12C with Wyeast 2278 - Czech Pils
Recipe Generated with BrewMate
I have some grain that I originally bought for a BIAB Dr Smurto's Golden Ale but I'm out of Pilsner and still have plenty of Ale so I had a play on Brewmate to see what I could come up with using a Czech Pilsner yeast I have and leftover hops. I'm new to AG (have done 3 BIAB's in 20L pots) and brand new to recipe creation so thought I'd get opinions before I start.
I realise it's not going to be a Pils by style as it's too dark but I love this yeast so thought I'd see what happened using it with these malts and hops. I also realise Hallertau isn't usually used for bittering but I only have 24g of Amarillo and 11g og B Saaz. The 40 min Hallertau addition was a guess and the 9g Hallertau aroma hop was just to get it to 1g/L (with the 11g Saaz).
Any thoughts?
Amarillo Saaz Hallertau Pils
Original Gravity (OG): 1.046 (P): 11.4
Final Gravity (FG): 1.012 (P): 3.1
Alcohol (ABV): 4.52 %
Colour (SRM): 7.3 (EBC): 14.4
Bitterness (IBU): 38.8 (Average)
56.47% Pilsner (2.4kg)
18.82% Munich I (800g)
18.82% Wheat Malt (800g)
5.88% Caramunich I (250g)
1.2 g/L Amarillo (9.2% Alpha) @ 60 Minutes (Boil) (24g)
0.5 g/L Hallertau Tradition (5.7% Alpha) @ 40 Minutes (Boil) (10g)
0.6 g/L B Saaz (6% Alpha) @ 0 Minutes (Aroma) (11g)
0.6 g/L Hallertau Tradition (5.7% Alpha) @ 0 Minutes (Aroma) (9g)
Single step Infusion at 65C for 75 Minutes. Boil for 60 Minutes
Fermented at 12C with Wyeast 2278 - Czech Pils
Recipe Generated with BrewMate