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Old 04-01-2011, 05:56 PM   #1
bgruis
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Default All-Grain - Gruis Pils

Recipe Type: All Grain
Yeast: SafLager S33
Batch Size (Gallons): 10.50
Original Gravity: 1.047
Final Gravity: 1.012
IBU: 31.1
Boiling Time (Minutes): 60
Color: 4.6
Primary Fermentation (# of Days & Temp): 14 days @ 50F
Additional Fermentation: Lager at 35 for 1 month
Secondary Fermentation (# of Days & Temp): 2 days @ 68F D Rest
Tasting Notes: Excellent Beer

18 lbs German Pilsner
2 lbs Munich Malt

Mash @ 150F for 60 min's

1.5 oz Northern Brewer 60 mins
2.5 oz Hallertauer 10 mins

My family is from North Western Germany so I tried to focus on recreating a pilsner lager that was in the style of Jever, a popular local beer.

This is my house "lawn mowing beer". It's also a big hit with the BMC crowd...but still flavorfull enough to make me happy!

Enjoy
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Old 07-26-2013, 12:37 AM   #2
rigatron
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I'm new to brewing, and have only helped with a few. I'd like to try this one out, but I have a few questions.

Can you describe the flavor of this beer?

When you say "1.5 oz Northern Brewer 60 mins", do you mean this is how long you let them boil? So it would be a total boil of about an hour and 10 minutes?

31.1 IBU's with an OG of 1.047 seems quite high, according to charts I've seen. What do you think it would be like to use only 2 oz of the Hallertauer hops?
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Old 07-30-2013, 11:29 AM   #3
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I'd say 31 IBU is a bit on the low side for a pilsner.
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Old 07-31-2013, 09:22 PM   #4
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Sounds interesting at 150 degrees. Here's my problem: I brew at an altitude of 8500 ft. Water boils there at about 160 (maybe a bit more). So, I don't want to "overcook" the mash but do want to get it high enough so it's not so light. Do you think maybe 156 would be best at that altitude?
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Old 08-01-2013, 01:40 PM   #5
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That's a tough one, Summerblaze. I'd talk to someone more regional to you about that issue, since they may have more insight into what to properly do to account for your elevation differences.
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