New Brunswick Craft Brewers Association
Beer Recipes and Food => All Grain => 2 - Pilsner => Topic started by: Gil Breau on October 07, 2011, 02:54:46 PM
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(https://lh4.googleusercontent.com/-aBfKnR6Q-Xc/To88ewG9EDI/AAAAAAAAAqY/2QLFs1WZt68/s512/Das%252520Boot%252520Label.jpg)
Hope someone gets the reference. :D
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 (http://www.craftbrewing.ca/viewtopic.php?p=4003#p4003)...
Das Boot!
German Pilsner (Pils)
Recipe Specs
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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
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4.000 kg Pilsner (94.12%)
0.250 kg Carapils (Dextrine) (5.88%)
Hop Bill
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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
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Single step Infusion at 151°F for 60 Minutes.
Fermented at 60°F with Wyeast 2278 - Czech Pils
Recipe Generated with BrewMate (http://www.brewmate.net)