G2Brew
04-03-2011, 07:50 PM
This beer is at the upper limits of size for an American Pilsner, by BJCP standards. It includes American, German, and Czech fermentables: American 2-row, Munich, biscuit, cara-pils, Pilsner DME, flaked maize, and honey. But the hops are pure Saaz. So this beer, like most Americans, is something of a mutt.
Big Mutt American Pilsner
Brewer: Jess Harris
Style: American Pilsner
Type: Partial Mash
Recipe Specs:
Batch Size: 5 gallons
Boil Size: 6 gallons
OG: 1.061
FG: (estimate- 1.014)
ABV: (estimate- 5.9%)
Estimated Color: 10 SRM
Estimated IBUs: 47.3
Estimated Brewhouse Efficiency: 70%
Boil Time: 70 minutes
Ingredients:
4.75 lbs-- Munton's Pilsner DME
1.5 lbs -- American 2-row
.5 lbs -- Munich
.5 lbs -- Biscuit
.5 lbs -- Cara-Pils
1 lbs -- Flaked Maize
.75 lbs -- Honey
1 oz Saaz (pellets) for 60 min.
1.5 oz Saaz (pellets) for 30 min.
1.5 oz Saaz (pellets) for 20 min.
1 oz Saaz (pellets) for 10 minutes
1 oz Saaz (pellets) dryhop
1 tsp Irish Moss (last 15 minutes of boil)
1 tsp lactic acid to mash water prior to grain addition
5 tsp yeast nutrients
WLP-800 Pilsner Yeast (1 liter starter from purchased quantity)
3-step infusion mash, 1 hour 20 minutes.
20 minutes @ 114F (dough-in/Beta-Glucanase/Proteases)
35 minutes @ 145F (All the middle stuff)
20 minutes @ 152F (Primarily for Alpha-amylase, but also hits some of the others)
Notes: Cooled wort to 68F, removed starter from refrigerator 1 hour prior to pitching, temp was 65F. Double normal aeration. Left in 68 degree room for 12 hours, until first signs of fermentation (movement in airlock) and transferred to 53F (digitally controlled to +/- 1F) refrigerator. Will give 48 hours 70F diacetyl rest, after ten days of primary fermentation. Then transfer to secondary and cold lager at 32F for 6 weeks.
Big Mutt American Pilsner
Brewer: Jess Harris
Style: American Pilsner
Type: Partial Mash
Recipe Specs:
Batch Size: 5 gallons
Boil Size: 6 gallons
OG: 1.061
FG: (estimate- 1.014)
ABV: (estimate- 5.9%)
Estimated Color: 10 SRM
Estimated IBUs: 47.3
Estimated Brewhouse Efficiency: 70%
Boil Time: 70 minutes
Ingredients:
4.75 lbs-- Munton's Pilsner DME
1.5 lbs -- American 2-row
.5 lbs -- Munich
.5 lbs -- Biscuit
.5 lbs -- Cara-Pils
1 lbs -- Flaked Maize
.75 lbs -- Honey
1 oz Saaz (pellets) for 60 min.
1.5 oz Saaz (pellets) for 30 min.
1.5 oz Saaz (pellets) for 20 min.
1 oz Saaz (pellets) for 10 minutes
1 oz Saaz (pellets) dryhop
1 tsp Irish Moss (last 15 minutes of boil)
1 tsp lactic acid to mash water prior to grain addition
5 tsp yeast nutrients
WLP-800 Pilsner Yeast (1 liter starter from purchased quantity)
3-step infusion mash, 1 hour 20 minutes.
20 minutes @ 114F (dough-in/Beta-Glucanase/Proteases)
35 minutes @ 145F (All the middle stuff)
20 minutes @ 152F (Primarily for Alpha-amylase, but also hits some of the others)
Notes: Cooled wort to 68F, removed starter from refrigerator 1 hour prior to pitching, temp was 65F. Double normal aeration. Left in 68 degree room for 12 hours, until first signs of fermentation (movement in airlock) and transferred to 53F (digitally controlled to +/- 1F) refrigerator. Will give 48 hours 70F diacetyl rest, after ten days of primary fermentation. Then transfer to secondary and cold lager at 32F for 6 weeks.