Hope someone gets the reference.
Going to try using a keg to ferment this. Aiming to Brew it monday but we'll see....
I'll (sadly) ferment at room temp (16C = 60F) for a week, then throw the keg in the second slot of my beer fridge to cold crash for a while longer.
After crashing I'm going to try my yet to be attempted
minijet filtration...
Das Boot!German Pilsner (Pils)
Recipe Specs----------------
Batch Size (L): 18.9
Total Grain (kg): 4.250
Total Hops (oz): 3.25
Original Gravity (OG): 1.050 (°P): 12.4
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol by Volume (ABV): 4.91 %
Colour (SRM): 3.3 (EBC): 6.5
Bitterness (IBU): 39.6 (Average)
Brewhouse Efficiency (%): 72
Boil Time (Minutes): 75
Grain Bill----------------
4.000 kg Pilsner (94.12%)
0.250 kg Carapils (Dextrine) (5.88%)
Hop Bill----------------
1.00 oz Hallertau Mittlefrueh Pellet (6.3% Alpha) @ 75 Minutes (Boil) (0.1 oz/L)
0.75 oz Saaz Pellet (3.6% Alpha) @ 30 Minutes (Boil) (0 oz/L)
0.75 oz Saaz Pellet (3.6% Alpha) @ 5 Minutes (Boil) (0 oz/L)
0.75 oz Hallertau Mittlefrueh Pellet (6.3% Alpha) @ 1 Minutes (Boil) (0 oz/L)
Misc Bill----------------
Single step Infusion at 151°F for 60 Minutes.
Fermented at 60°F with Wyeast 2278 - Czech Pils
Recipe Generated with
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