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German Pilsner
July 03 2011
First time brewing with Carters system over at my place.
| Brewer: | John Tossberg, Carter Collins | Email: | - | |||||
| Beer: | German Pilsner | Style: | German Pilsener | |||||
| Type: | All grain | Size: | 11 gallons | |||||
| Color: |
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Bitterness: | 40 IBU | |||||
| OG: | 1.052 | FG: | 1.008 | |||||
| Alcohol: | 5.6% v/v (4.4% w/w) | |||||||
| Grain: | 16 lb. German Pilsner 3 lb. German Vienna 1 lb. German Munich 0.5 oz. American black patent |
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| Mash: | 75% efficiency | |||||||
| Dough in with approx 70°C water. Temp stabilized at 50°C. Pull first decoction about 25% of mash. Bring decoction to a boil and hold 15 minutes. Got a nice color to the grain. Throw back into mash, temp stabilized to 60°C. Hold 20 minutes. Raise temp to 68 to 70°C. Hold 45 minutes. Recirculate mash till it runs clear start sparge. Collect about 13 gallons. |
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| Boil: | 75 minutes | SG 1.044 | 13 gallons | |||||
| Had a fairly heavy rainstorm during the boil. 3 whirlfloc at 15 minutes to knockout. Ran wort through chiller.Collect about 11 gallons. Gave a big shot of oxygen to each carboy. |
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| Hops: | 3.5 oz. Mt. Hood (5.0% AA, 75 min.) 1 oz. Hallertauer Hersbrucker (2.3% AA, 15 min.) 1 oz. Saaz (3.0% AA, 15 min.) 1 oz. Hallertauer Hersbrucker (2.3% AA, 5 min.) 1 oz. Saaz (3.0% AA, 5 min.) |
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| Yeast: | WLP833 German Bock Lager Yeast. Made 1400 ml starter culture. 700 ml to each carboy. |
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| Log: | Start fermentation at room temp about 70° F. for overnight. Vigorous fermentation in the morning. Transfer carboys to keg fridge at 50° F. |
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| Tasting: | Thinking I might have over done it with the hops. Will see. | |||||||
Recipe posted 07/04/11.
