German Pils

Fairly typical bavarian pils, with a Double Decoction mash. Post-boil 6 gallons. Freeze 2 quarts of the wort for priming

Brewer:	Doc Bradshaw		Email:	-
Beer:	German Pils		Style:	German Pilsener
Type:	All grain		Size:	6 gallons
Color:	3 HCU (~3 SRM)		Bitterness:	43 IBU
OG:	1.055		FG:	1.010
Alcohol:	5.8% v/v (4.6% w/w)
Water:	2 parts Distilled H2O to one part spring water
Grain:	12 lb. German Pilsner 8 oz. acidulated
Mash:	70% efficiency
	Acid Rest at 100° F for 10 minutes; Double Decoction method: pull about 60% mash from tun for decoction; bring decoction up to 155° until conversion is complete (Use iodine test to confirm); once conversion is completed, bring to boil for 15 minutes; add back to mash tun to raise temp to 155°, holding any leftover decoction to cool to that temp; hold temp 30 minutes or until mash is fully converted; pull 2d decoction, approximately 10-15% of mash volume and bring to boil (mash should be fully converted by this point). add enough boiled decoction back to mash tun to raise temp to 170°; hold for ten minutes. batch sparge to bring total boil volume to 8.25 gallons.
Boil:	90 minutes	SG 1.040	8.25 gallons
	90 minute boil, hops additions as indicated; Irish Moss or whirlfloc tablet at 10 minutes.
Hops:	1 oz. Tettnanger (6.3% AA, 60 min.) 1 oz. Tettnanger (6.3% AA, 30 min.) 1 oz. Hallertauer Mittelfruh (5.6% AA, 15 min.) 1 oz. Hallertauer Mittelfruh (aroma)
Yeast:	Prefer W40/70 dry packages, 2 packs or pitch on old yeast cake.
Log:	Chill to 45° before pitching; raise temp to 50° til 75% fermentation completed (5-6 days usually), then raise temps to 63-65° until FG achieved (again, 5-6 days); rack to secondary. lager at 40° for 2 weeks, then lower temp to 32° for 2 more weeks. longer times won't hurt anything.
Carbonation:	prime using the 2 quarts of wort saved from the boil and bottle. I prefer swing-top (grolsch) bottles for lager. store at 75° for 2 weeks after bottling, then chill and enjoy.

Recipe posted 07/17/14.