Pilsnerama

This is my third all grain mash. I overshot the bitterness a bit but everything else was pretty much on target for the style. I'll update this when the lager fermentation is complete and I've had a chance to taste it.

Brewer:	Randy Champagne		Email:	randyc@accuserve.net
Beer:	Pilsnerama		Style:	German Pilsener
Type:	All grain		Size:	5 gallons
Color:	4 HCU (~4 SRM)		Bitterness:	45 IBU
OG:	1.047		FG:	1.010
Alcohol:	4.8% v/v (3.8% w/w)
Water:	Burton's Water Salts for 5 gallons
Grain:	8 lb. 10 oz. German Pilsner 8 oz. German Munich
Mash:	68% efficiency
	- Strike 3 gallons of 170° water with grist in mash tun - Stir mash & close lid to keep heat in - Maintain roughly 155° for about 75 minutes - Iodine test - Lauter then sparge with 4 gallons of 180° water (~30 minutes)
Boil:	60 minutes	SG 1.039	6 gallons
	- If necessary, add water to bring boil volume to about 6 gallons - Add 1 tsp Irish moss for last 15 minutes of boil - Cool rapidly after boil. I'm currently using a tub of cold water to submerge the boil pot (~30 minutes)
Hops:	1 oz. Hallertauer (4.7% AA, 60 min.) .5 oz. Hallertauer (4.7% AA, 30 min.) 1 oz. Saaz (5.2% AA, 30 min.) .5 oz. Saaz (5.2% AA, 15 min.) .5 oz. Saaz (aroma)
Yeast:	Pitched with WyEast #2007 Pilsner Lager (pitch starter culture 24 hours before brew)
Log:	Brewed on June 17, 2000 --- More bitterness for style and less efficiency in mash than I intended but still looks promising --- Pitched with yeast into glass carboy for 24 hours at 68° until fermentation became evident Moved to refridgerator to be fermented at 45° until done
Carbonation:	2.5 volumes	Keg: 14.9 psi @ 45°F
	Agitate keg to force carbonate in 15 minutes. Let sit and cool for 24 hours before drafting.

Recipe posted 06/18/00.