Mosaic Pilsner - German Pils |
RECIPE INFO |
|
by Jim
|
|
Recipe Type:
All Grain |
|
Batch Size: 0 |
|
Boil Size: 0 |
|
Boil Time: 60 Minutes
|
|
|
Efficiency: 75%
|
|
OG: 1.051 |
|
FG: 1.009 |
|
ABV: 5.5%
|
|
|
Bitterness: 33.2 (tinseth)
|
|
IBU/OG: 0.65 |
|
Color: 2.4° SRM
|
|
Calories: 5.5 per 330ml
|
|
|
|
|
|
|
FERMENTABLES |
| 95.2% |
0 |
Pilsner - US |
34 |
1 |
Mash |
| 4.8% |
0 |
Rice Hulls - US |
0 |
0 |
Mash |
|
HOPS |
| 0 |
Mosaic |
Pellet |
Boil |
60 Minutes |
12.7 |
27.68 |
| 0 |
Mosaic |
Pellet |
Boil |
5 Minutes |
12.7 |
5.52 |
| 0 |
Mosaic |
Pellet |
Boil |
0 Minutes |
12.7 |
0 |
| 0 |
Mosaic |
Pellet |
Boil |
0 Minutes |
12.7 |
0 |
|
YEAST |
| Fermentis Saflager W-34/70 |
83% |
|
INSTRUCTIONS |
|
3.75 gallons of water to 155F, and shoot for 146-148F and mash for 90 minutes or until fully converted. Might need to mash a bit longer when mashing at that low a temperature, but you want to do the lower temperature because this beer needs to finish crisp.
After mash is converted, sparge with 3.75 gallons @ 168.
Bring to a boil, and start the timer. Going for a 90 minute boil. Boil for 30 minutes with no hops, then at 60 minutes add first hop addition; at 50 minutes add .5 oz of hops; another 1 oz after flameout @170 degrees while chilling.
Chill wort to 55F and pitch your yeast. Ferment for 12 days and add dry hops for another 2 days; then cold crash over 3 days and keg. Let it lager for another 2-3 weeks at 35ish.
Changes for 2nd attempt: remove 2 oz dry hops (updated to 1 oz); maybe think about US05 (don't think it's necessary)
|