Given the first attempt was more shaking out the bugs in the new brewing system this will be drastically different than the first. Switched to Saaz in this recipe because I initially intended to use Saaz but couldn’t find any in my freezer. In this second attempt everything is larger. The boil volume is 3 gallons with the hope of getting 2 in the fermenter.
On a side note I got my torpedo keg in from Morebeer. Man it’s a nice little thing. Interesting enough the keg says 1.6 gallons even though the Morebeer website lists it as 1.5 gallons.
Recipe Details
| Batch Size |
Boil Time |
IBU |
SRM |
Est. OG |
Est. FG |
ABV |
| 2.3 gal |
70 min |
37.2 IBUs |
4.6 SRM |
1.048 |
1.009 |
5.1 % |
Style Details
| Name |
Cat. |
OG Range |
FG Range |
IBU |
SRM |
Carb |
ABV |
| German Pils |
5 D |
1.044 - 1.05 |
1.008 - 1.013 |
22 - 40 |
2 - 5 |
2.5 - 3.2 |
4.4 - 5.2 % |
Fermentables
| Name |
Amount |
% |
| Pilsner (2 Row) Ger |
4 lbs |
96.97 |
| Melanoidin (Weyermann) |
2 oz |
3.03 |
Hops
| Name |
Amount |
Time |
Use |
Form |
Alpha % |
| Saaz |
1 oz |
70 min |
Boil |
Pellet |
3.8 |
| Hallertauer |
0.13 oz |
0 min |
Aroma |
Pellet |
2.4 |
Miscs
| Name |
Amount |
Time |
Use |
Type |
| Lactic Acid |
4.00 ml |
60 min |
Mash |
Water Agent |
| Calcium Chloride |
2.00 g |
60 min |
Mash |
Water Agent |
| Gypsum (Calcium Sulfate) |
2.00 g |
60 min |
Mash |
Water Agent |
Yeast
| Name |
Lab |
Attenuation |
Temperature |
| German Lager (WLP830) |
White Labs |
77% |
50°F - 55°F |
Mash
| Step |
Temperature |
Time |
| Mash In |
150°F |
75 min |
