OK - this is my first "design my own" recipe. I have been using all the yummy ones that are posted in the files but was reading through a bunch and started stealing bits and pieces…well, the result is below.
What are your thoughts? Looking for input from those with more experience on how you think this will turn out.
15.5 lbs Pilsner
12oz carapils
1 lb rice hulls
OG est 10.8
Tot Eff 75%
Single Decoction
First Step @ 122 for 35 min
Second Step @ 154 for 45 min
add mach out water to raise to 168 for 10 min and then fly sparge to reach boil volume
90 minute boil
1oz Magnum @ 60
1oz Hallertauer @ 45
2oz Hallertauer @ 30
2oz Hallertauer @ 15
2oz Hallertauer @ 5
2oz Hallertauer @ dry hop
Wyeast 2124 with 2L starter pitched at 55 degrees
Primary 10 days at 55, D rest 36 hours at 65, then back to 55 for four days, then lowering the temperature in the chamber two to three degrees a day to 40F. Then 3 weeks lagering (last week add dry hops) and keg.
What are your thoughts? Looking for input from those with more experience on how you think this will turn out.
15.5 lbs Pilsner
12oz carapils
1 lb rice hulls
OG est 10.8
Tot Eff 75%
Single Decoction
First Step @ 122 for 35 min
Second Step @ 154 for 45 min
add mach out water to raise to 168 for 10 min and then fly sparge to reach boil volume
90 minute boil
1oz Magnum @ 60
1oz Hallertauer @ 45
2oz Hallertauer @ 30
2oz Hallertauer @ 15
2oz Hallertauer @ 5
2oz Hallertauer @ dry hop
Wyeast 2124 with 2L starter pitched at 55 degrees
Primary 10 days at 55, D rest 36 hours at 65, then back to 55 for four days, then lowering the temperature in the chamber two to three degrees a day to 40F. Then 3 weeks lagering (last week add dry hops) and keg.
