| Amount | Fermentable | Cost | PPG | °L | Bill % |
|---|---|---|---|---|---|
| 8 lb | Rahr - Premium Pilsner | 36.8 | 1.75 | 96.2% | |
| 5 oz | German - Acidulated Malt | 27 | 3.4 | 3.8% | |
| 8.31 lbs / $ 0.00 | |||||
| Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
|---|---|---|---|---|---|---|---|---|
| 0.67 oz | Saaz | Pellet | 3.5 | Boil | 90 min | 9.72 | 15% | |
| 1 oz | Saaz | Pellet | 3.5 | Boil | 10 min | 4.92 | 22.4% | |
| 1.40 oz | Cascade | Pellet | 7 | Whirlpool | 0 min | 6.67 | 31.3% | |
| 1.40 oz | Saphir | Pellet | 4.25 | Whirlpool | 0 min | 4.05 | 31.3% | |
| 4.47 oz / $ 0.00 | ||||||||
| Amount | Name | Cost | Type | Use | Time |
|---|---|---|---|---|---|
| 2 g | Calcium Chloride (dihydrate) | Water Agt | Mash | 1 hr. | |
| 1 g | Gypsum | Water Agt | Mash | 1 hr. | |
| 5 each | Potassium Metabisulfite | Water Agt | Primary | 0 min. | |
| 1 each | Whirlfloc | Water Agt | Boil | 10 min. |
| Wyeast - Munich Lager II 2352 | ||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
|
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| $ 0.00 |
| Method: co2 CO2 Level: 2.25 Volumes |
| Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
|---|---|---|---|---|---|
| 22 | 8 | 3 | 39 | 31 | 0 |
|
https://beerandbrewing.com/resident-cultures-sorry-if-this-doesnt-change-your-life-pilsner-recipe/ Multistep mash: 132°F (56°C) for 15 minutes; 142°F (61°C) for 30 minutes; 152°F (67°C) for 30 minutes; 160°F (71°C) for 20 minutes; and 168–170°F (76°C) for 10 minutes. After mashing out to 168–170°F (76°C), vorlauf for 20–30 minutes or longer until the wort runs clear. Boil for at least 90 minutes, following the hops schedule. Aerate the wort well and knock out the wort at 48–50°F (9–10°C). Pitch the yeast. Ferment at 52°F (11°C) until you are about 2–3°P from terminal and raise the temperature to 60°F (16°C) for a diacetyl rest. If you have the ability to ferment under pressure, you can “spund” or cap the fermentor when you are about 1.5°P from terminal gravity to achieve natural carbonation. Once terminal gravity is reached, crash by 1–2°F (1°C) per day until you reach lagering temperatures of 31–32°F (0°C). Lager for at least 4 weeks, but preferably 6–8. If you spunded the fermentor, you should be ready to serve; if not, carbonate up to 2.5–2.8 volumes of CO₂. We tend to prefer our lagers to have a little zip behind them and carbonate up to the high end. |
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| Amount | Description | Type | Start Temp | Target Temp | Time |
|---|---|---|---|---|---|
| 3.5 gal | Infusion | 155 °F | 142 °F | 15 min | |
| 1.25 gal | Infusion | 212 °F | 152 °F | 30 min | |
| 2.5 gal | Sparge | 180 °F | 168 °F | 10 min | |
|
Starting Mash Thickness:
1.5 qt/lb Starting Grain Temp: 80 °F |
|||||
| Water | Gallons | Quarts |
|---|---|---|
| Strike water volume at mash thickness of 1.5 qt/lb | 3.12 | 12.5 |
| Mash volume with grains | 3.78 | 15.1 |
| Grain absorption losses | -1.04 | -4.2 |
| Remaining sparge water volume | 4.67 | 18.7 |
| Mash Lauter Tun losses | -0.25 | -1 |
| Pre boil volume (equipment estimates 7.06 g | 28.3 qt) | 6.5 | 26 |
| Boil off losses | -1.5 | -6 |
| Hops absorption losses (first wort, boil, aroma) | -0.06 | -0.3 |
| Post boil volume (equipment estimates 4.94 g | 19.7 qt) | 5.5 | 22 |
| Hops absorption losses (whirlpool, hop stand) | -0.11 | -0.4 |
| Estimated amount in fermentor | 5.4 | 21.6 |
| Total: | 7.79 | 31.2 |
| Equipment Profile Used: | System Default | |
