Paul's Pilsner Modify Recipe All Grain
6
SRM
Stats
OG1.050
FG1.013
IBU34.2
ABV4.80
SRM6.0
BJCP 2004 - 2A German Pilsner (Pils)

Recipe Notes: Removing about 1/3 of the grain and enough liquid to cover is leaving each step well short. I don't want to move to a larger percentage of the grain. Since I don't really need the glucanase rest, I think I'll try mashing in at 140 and doing three steps from there. Also, I think I'll add back some first wort hops along with the 6 ounces of flavor and finish.
Tasting Notes:
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Status Working
Rating 25 (1 Votes) - Rate/Note The Recipe
Brewer Paul Rosen
Boil Size 17.5 Gal
Boil Time 75 mins
Batch Size 15 Gal
Primary 7 days at 65 °F
Secondary 0 days at -0 °F
Tertiary 0 days at -0 °F
Lager/Condition 0 days at -0 °F
Calories (12oz) 164
  Style Comparison
  Low   High
OG 1.044 1.050 1.050
FG 1.008 1.013 1.013
IBU 25 34.2 45
SRM 2 6.0 5
ABV 4.4 4.8 5.2
CO2 2.4 2.2 2.8


% Weight Grain Type Color
93.1% 27 lbs Pilsner (2 Row) Ger Grain 2
6.9% 2 lbs Caramel/Crystal Malt - 20L Grain 20


Weight Name Time Type Use
None


Weight Hop Used For Form AA% Boil Time
1.5 oz Magnum Boil Pellet 14.00 75 mins
2 oz Saaz Boil Pellet 3.50 10 mins
2 oz Saaz Boil Pellet 3.50 5 mins
2 oz Saaz Aroma Pellet 3.50 0 mins


Lab Product Name Type Form
White Labs WLP800 Pilsner Lager Lager Liquid


Water Profile Ca Mg Na SO4 Cl HCO3 pH
None



Mash: Single Infusion
Name Type Target Temp Time
Beta glucanase Infusion 110 °F 30 mins
Beta amylase Decoction 140 °F 30 mins
Alpha amylase Decoction 158 °F 30 mins
Mash out Decoction 170 °F 0 mins
Mashout: 170 °F


Submitted By: paul On 4/5/11
Last Updated: 6/24/12