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.