BamaRooster
Well-Known Member
- 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
- Boiling Time (Minutes)
- 60
- IBU
- 19
- 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
Ingredients
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
Lager Notes:
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"
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
Lager Notes:
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"