The Beer Recipator


The BreweryHomeSpreadsheetRecipesDiscussion

Pils at Last!

Brewer: Dave Fujiyama Email: dfujiyama@hotmail.com
Beer: Pils at Last! Style: German Pilsener
Type: All grain Size: 5 gallons
Color:
4 HCU (~4 SRM)
Bitterness: 23 IBU
OG: 1.047 FG: 1.010
Alcohol: 4.7% v/v (3.7% w/w)
Water: deionized water; no salt treatment
Grain: 8.3 lb. American 2-row
.5 lb. Wheat malt
.4 lb. American Munich
.25 lb. Dextrine malt (Cara-Pils)
Mash: 67% efficiency
single step infusion: 9 liters water at 77°C mixed with grain; mash
in at 67°C for 60 minutes. Check pH of mash: at 45 minutes, 5.4 pH. Check for conversion;
then mash out at 77°C. Sparge with 5 gal water at 77°C; collect
about 6.5 gal runoff.
Boil: 75 minutes SG 1.039 6 gallons
Forgot to add Irish moss at end of boil.
Hops: 28.3g Hallertauer Hersbrucker (3.5% AA, 75 min.)
4.7g Saaz (3% AA, 75 min.)
9.4g Hallertauer Hersbrucker (3.5% AA, 30 min.)
9.3g Saaz (3% AA, 30 min.)
20.3g Hallertauer Hersbrucker (aroma)
9.3g Saaz (aroma)
Yeast: White Labs WLP830 German lager (1 liter starter)
Log: brew date: 1/14/00: Pitched yeast at 20°C; primary ferment in glass at about 17°C for
24 hours (until first signs of activity, then temp reduced to 9-10°C;
1/26/00: racked to secondary at 10°C; 2/6/00: temperature reduced to
6°C, aroma hops (dry) added to secondary, and aged for two weeks at
4°C. Bottled, allowed to carbonate at 16°C for two weeks, then bottle
aged at 10°C.
Carbonation: 2.5 volumes Corn Sugar: 125g for 5 gallons @ 20°C
Tasting: Notes from zwickelbier tasting with Tim 2/6/00: Soft; tasty but
no distinct bitterness from boil hops. Next time, carefully monitor
the volume of the boil; propane burner tends to concentrate the boil,
and utilization suffers.

Recipe posted 02/08/00.