- Recipe Type
- All Grain
- Yeast
- WLP 800
- Yeast Starter
- 1 l starter
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.050
- Final Gravity
- 1.013
- Boiling Time (Minutes)
- 90
- IBU
- 38
- Color
- 5.5
- Primary Fermentation (# of Days & Temp)
- 21
- Additional Fermentation
- lager for at least 28 days
- Tasting Notes
- This beer took first place in the 2011 PU Master Homebrewer Comp in NYC
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 7.13
Anticipated OG: 1.048 Plato: 12.01
Anticipated SRM: 5.6
Anticipated IBU: 37.9
Brewhouse Efficiency: 90 %
Wort Boil Time: 90 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
70.2 5.00 lbs. F B Pilsener
7.0 0.50 lbs. Pilsner malt home toasted
7.0 0.50 lbs. Rye Malt
7.0 0.50 lbs. Aromatic Malt
5.3 0.38 lbs. Wheat - BestMalz
3.5 0.25 lbs. Flaked Oats
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
22.00 g. Sterling Whole 9.30 32.0 First WH
10.00 g. Saazer Whole 3.00 1.6 20 min.
10.00 g. Goldings - E.K. Whole 5.00 2.7 20 min.
8.00 g. Saazer Whole 3.00 0.6 5 min.
8.00 g. Goldings - E.K. Whole 5.00 1.1 5 min.
Yeast
White Labs WLP800 Pilsner Lager
Mash Schedule
Protein rest at 122 F for 20 min. then a 12 min ramp to 146 F and held for 30 min. Then a 7 min. ramp to 158 F and held for 15 min. Then up to 168 F for a mash out
My goal is to get nearly complete conversion at 146 F (for crispness) and then ramp it up to 158 F to get some more dextrins to improve the body
Fermented at 50 F
Notes
Pilsner malt was toasted for 30 min. at 350 F. It was turned every 10 min.
2 gal, of distilled water plus one gal. of tap water was used for the mash and 2 gal of distilled plus 3 of tap water was used for the sparge.
Total Grain (Lbs): 7.13
Anticipated OG: 1.048 Plato: 12.01
Anticipated SRM: 5.6
Anticipated IBU: 37.9
Brewhouse Efficiency: 90 %
Wort Boil Time: 90 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
70.2 5.00 lbs. F B Pilsener
7.0 0.50 lbs. Pilsner malt home toasted
7.0 0.50 lbs. Rye Malt
7.0 0.50 lbs. Aromatic Malt
5.3 0.38 lbs. Wheat - BestMalz
3.5 0.25 lbs. Flaked Oats
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
22.00 g. Sterling Whole 9.30 32.0 First WH
10.00 g. Saazer Whole 3.00 1.6 20 min.
10.00 g. Goldings - E.K. Whole 5.00 2.7 20 min.
8.00 g. Saazer Whole 3.00 0.6 5 min.
8.00 g. Goldings - E.K. Whole 5.00 1.1 5 min.
Yeast
White Labs WLP800 Pilsner Lager
Mash Schedule
Protein rest at 122 F for 20 min. then a 12 min ramp to 146 F and held for 30 min. Then a 7 min. ramp to 158 F and held for 15 min. Then up to 168 F for a mash out
My goal is to get nearly complete conversion at 146 F (for crispness) and then ramp it up to 158 F to get some more dextrins to improve the body
Fermented at 50 F
Notes
Pilsner malt was toasted for 30 min. at 350 F. It was turned every 10 min.
2 gal, of distilled water plus one gal. of tap water was used for the mash and 2 gal of distilled plus 3 of tap water was used for the sparge.