German Pils PM |
Type: Partial Mash | Date: 4/23/2005 |
Batch Size: 5.55 gal | Brewer: Tim Gorman |
| Boil Size: 6.35 gal | Asst Brewer: |
| Boil Time: 60 min | Equipment: My Equipment |
| Taste Rating(out of 50): 35.0 | Brewhouse Efficiency: 75.00 |
| Taste Notes: |
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Ingredients |
| Amount | Item | Type | % or IBU |
|---|
| 0.11 lb | Pale Liquid Extract (8.0 SRM) | Extract | 1.31 % | | 4.87 lb | Lager Malt (2.0 SRM) | Grain | 59.14 % | | 3.26 lb | Pilsner (Weyermann) (1.7 SRM) | Grain | 39.55 % | | 1.48 oz | Tettnang [4.80 %] (60 min) | Hops | 22.3 IBU | | 1.13 oz | Crystal [3.10 %] (30 min) | Hops | 8.4 IBU | | 1.13 oz | Crystal [3.10 %] (10 min) | Hops | 4.0 IBU | | 0.25 tsp | Irish Moss (Boil 10.0 min) | Misc | | | 6.00 gm | Epsom Salt (MgSO4) (Mash 60.0 min) | Misc | | | 14.00 gm | Gypsum (Calcium Sulfate) (Mash 60.0 min) | Misc | | | 1 Pkgs | Pilsner Urqell (Wyeast Labs #2001) [Starter 125 ml] [Cultured] | Yeast-Lager | |
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Beer Profile |
Est Original Gravity: 1.042 SG | Measured Original Gravity: 1.042 SG |
| Est Final Gravity: 1.011 SG | Measured Final Gravity: 1.007 SG |
| Estimated Alcohol by Vol: 4.12 % | Actual Alcohol by Vol: 4.55 % |
| Bitterness: 34.7 IBU | Calories: 182 cal/pint |
| Est Color: 3.1 SRM | Color: |
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Mash Profile |
| Mash Name: Double Infusion, Medium Body | Total Grain Weight: 8.13 lb |
| Sparge Water: 3.87 gal | Grain Temperature: 72.0 F |
| Sparge Temperature: 168.0 F | TunTemperature: 72.0 F |
| Adjust Temp for Equipment: FALSE | Mash PH: 5.4 PH |
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Double Infusion, Medium Body| Step Time | Name | Description | Step Temp |
|---|
| 35 min | Protein Rest | Add 7.32 qt of water at 141.6 F | 129.9 F | | 40 min | Saccrification | Add 6.50 qt of water at 182.0 F | 152.1 F | |
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| Mash Notes: Double step infusion - for medium body beers requiring a protein rest. Used primarily in beers high in unmodified grains or adjuncts. |
Carbonation and Storage |
| Carbonation Type: Corn Sugar | Volumes of CO2: 2.4 |
| Pressure/Weight: 4.2 oz | Carbonation Used: - |
| Keg/Bottling Temperature: 60.1 F | Age for: 28.0 days |
| Storage Temperature: 52.0 F | |
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Notes |
Missed my water make, so the OG is lower than anticipated.
This fermented in my shed, moved to my fridge around May 11, 2005.
Racked to secondary May 21, 2005 SG 1.007 |
