A lightly hoppy pilsener. This recipe won first place at the True Grist x Wellington Brewing competition in 2018 to be brewed at KW Craftoberfest. Discussion about this recipe can be found here.
Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|
| 20.8 L | 60 min | 41.6 IBUs | 3.2 SRM | 1.052 | 1.013 | 5.1 % |
Style Details
| Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
|---|
| German Pilsener | 33 | 1.044 - 1.055 | 1.006 - 1.012 | 25 - 40 | 3 - 4 | 2.2 - 2.8 | 4.6 - 5.3 % |
Fermentables
| Name | Amount | % |
|---|
| Pilsner (Weyermann) | 3.175 kg | 66.67 |
| Pale Malt, 2-Row (Rahr) | 1.588 kg | 33.33 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|
| Azacca | 12.8 g | 60 min | First Wort | Pellet | 12.2 |
| Azacca | 21.3 g | 15 min | Boil | Pellet | 12.2 |
| Azacca | 21.3 g | 5 min | Boil | Pellet | 12.2 |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|
| German Bock Lager (WLP833) | White Labs | 73% | 8.89°C - 12.78°C |
Mash
| Step | Temperature | Time |
|---|
| Mash In | 66.67°C | 60 min |
Notes
6 mL lactic in mash
3 mL lactic in sparge
Mashed at 151 F.
Fermented at 10 C for 5 days before bumping up 2 C every 12 hours until 20 C. Hold for a few days until terminal reached. Cold crash to 2 C, fine with gelatine.
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