Midwestern Pre Pro American Pilsner

Brewer:	Mark Alfaro		Email:	brdrbru@home.com
Beer:	Midwestern Pre Pro American Pilsner		Style:	American Pilsener
Type:	All grain		Size:	10 gallons
Color:	4 HCU (~4 SRM)		Bitterness:	30 IBU
OG:	1.056		FG:	1.014
Alcohol:	5.5% v/v (4.3% w/w)
Water:	Use 1/2 R.O. water and 1/2 San Diego tap water. Treat with 88% Lactic Acid to pH 5.7
Grain:	14.0 lb. American 2-row 2.00 lb. German Munich 2.00 lb. Flaked corn 2.00 lb. Degermed Corn Grits
Mash:	75% efficiency
	Dough in Malt and flaked corn with 5 gal of 164° water. Conduct single infusion mash at 148° for 30 min. Concurrently, mash 2 lbs. corn grits with 10oz of the malt in 1.5 to 2 quarts of water at 153° for 20 min. After 20 min, bring cereal mash to boil. After 30 min, add cereal mash to main mash and ramp to 155° for 30 min. Ramp to 168° for 10 minute mash-out. Sparge with 168° water to collect 11.6 gallons in the kettle.
Boil:	60 minutes	SG 1.049	11.6 gallons
	Add 1 tsp. Irish Moss for 20 min. boil. Saaz hops are added as First Wort Hops.
Hops:	1.32 oz. Cluster (7% AA, 60 min.) 1.32 oz. Saaz (2.9% AA, 60 min.) 1.32 oz. Hallertauer (4.8% AA, 15 min.)
Yeast:	Wyeast 2007 in a 1200ml starter.
Log:	Ferment at 53° for 10 to 14 days. Transfer to secondary, lower temp 4° per day to 34°. Lager for 6 weeks.
Carbonation:	2.6 volumes	Keg: 10.7 psi @ 35°F

Recipe posted 01/04/01.