Hippie Pils

An attempt at something like SA's Noble Pils.

Brewer:	Chris Ungvarsky		Email:	chris.ungvarsky@gmail.com
Beer:	Hippie Pils		Style:	German Pilsener
Type:	All grain		Size:	5.5 gallons
Color:	4 HCU (~4 SRM)		Bitterness:	36 IBU
OG:	1.050		FG:	1.010
Alcohol:	5.1% v/v (4.0% w/w)
Water:	Tapwater with 1 TBS 5.2 MASH Stabilizer and 1 tsp gypsum.
Grain:	8 lb. German Pilsner 8 oz. Dextrine malt (Cara-Pils) 4 oz. Honey Malt 1 lb. German Vienna
Mash:	75% efficiency
	Decoction Mash. Mash in at 122°F with 1.3qt per pound. Pull 25% of mash and heat slowly until it boils, continue to boil the decoction for 30 min. Re-introduce decoction to the main mash tun and hold at 153°F for an additional 30 min. Add 1 gallon boiling water, stir then continuous sparge with 170°F water til 7 gallons is accumulated in brewpot.
Boil:	60 minutes	SG 1.039	7.0 gallons
	Mix all 5 hop strains in a cup. Use a third of this mix at each addition to the boil. Add 1 tsp rehydrated irish moss for the last 15 minutes.
Hops:	.33 oz. Hallertauer Hersbrucker (4% AA, 60 min.) .33 oz. Hallertauer Mittelfruh (4% AA, 60 min.) .33 oz. Saaz (4% AA, 60 min.) .33 oz. Spalt (4.5% AA, 60 min.) .33 oz. Tettnanger (4.5% AA, 60 min.) .33 oz. Hallertauer Hersbrucker (4% AA, 15 min.) .33 oz. Hallertauer Mittelfruh (4% AA, 15 min.) .33 oz. Saaz (4% AA, 15 min.) .33 oz. Spalt (4.5% AA, 15 min.) .33 oz. Tettnanger (4.5% AA, 15 min.) .33 oz. Hallertauer Hersbrucker (aroma) .33 oz. Hallertauer Mittelfruh (aroma) .33 oz. Saaz (aroma) .33 oz. Spalt (aroma) .33 oz. Tettnanger (aroma)
Yeast:	White Labs 800 in a 1 qt starter.
Log:	Primary at 50°F for 10 days. 1 day diacetyl rest at room temp. Lager 6 weeks at 33°F. Dry hop with .5 oz of each hops for 1 week before kegging. Filter into keg.
Carbonation:	Keg and force carbonate.

Recipe posted 05/26/10.