Recipe Type: All Grain Yeast: Pilsner Lager WLP800 Yeast Starter: 3.2 Liters Additional Yeast or Yeast Starter: 2 Vials Batch Size (Gallons): 5 Original Gravity: 1.062 Final Gravity: 1.014 IBU: 19 Boiling Time (Minutes): 60 Color: 5.5 Primary Fermentation (# of Days & Temp): 21 @ 12 F Secondary Fermentation (# of Days & Temp): 30 days Tasting Notes: Bottle with 4.5 oz Corn Sugar
10 lbs Pilsner (2 Row) Ger
12.0 oz Munich Malt
8.0 oz Caramel/Crystal Malt - 10L
4.0 oz Aromatic Malt
1.00 oz Hallertauer Hersbrucker – First Wort Hopping
1.00 oz Spalter [3.20 %] – Boil 60 Min
4.00 oz Malto-Dextrine (Boil 5.0 mins)
2 pkg Pilsner Lager (White Labs #WLP800)
Mash Profile Total Grain Weight: 11 lbs 8.0 oz Sparge Water: 4.5 gal Grain Temperature: 72.0 F Sparge Temperature: 168.0 F Tun Temperature: 72.0 F Mash PH: 5.20
Mash Saccharification Add 14.38 qt of water at 163.7 Target F152.0 F for60 min Mash Out Heat to 168.0 F over 10 min to 168.0 F and hold for 10 min Sparge Step: Batch sparge with 4.5 gal water at 168.0 F
After fermentation is complete raise temperature to 20 C and rest for 48 hours.
Lower Temperature to 12 C.
Lower temp .5 C per day until 1 C is reached, hold at 1 C for 14 - 21 days.
Edit: Typo in header, should read fermentation temperature of "12 C" not "12 F"
__________________ wait....what do you mean all the beer is gone!
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