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German Pils - German Pils - 2013 National Homebrew Competition Winner
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INGREDIENTS
For 6.75 Gallons (25.5 L)
11.0 lb (4.99 kg) Pilsner malt
0.38 lb (172 g) melanoidin malt
4.0 oz (113 g) acidulated malt
0.5 oz (14 g) Magnum pellets, 14.1% a.a. (60 min)
0.8 oz (23 g) Hallertau pellets, 6.5% a.a. (30 min)
0.3 oz (9 g) Spalt pellets, 3.9% a.a. (30 min)
0.3 oz (9 g) Hallertau pellets, 6.5% a.a. (5 min)
0.8 oz (23 g) Spalt pellets, 6.5% a.a. (5 min)
Wyeast 2308 Munich Lager (4 L starter)
1/2 tablet Whirlfloc (15 min)
7 g Gypsum
SPECIFICATIONS
Original Gravity: 1.051
Final Gravity: 1.008
ABV: 5.70%
IBU: 34.5
SRM: 3.8
DIRECTIONS
Thick decotion used to maintain saccharification temperature. Dough in at 126° F (52° C) for 15 minutes. Mash at 150° F (66° C) for 75 minutes. Mash out at 168° F (76° C) for 10 minutes.
Primary Fermentation for 28 days at 48-54° F (9-12° C).
Secondary Fermentation for 60 days at 30° F (-1° C).
Force carbonated to 2.4 vol.
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