Pilsener: Difference between revisions
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(Created page with "==Yield== 5 Gallons ==Ingredients== * 5 gal Water * 4.86lbs Pilsen DME * 11.75 AAU Saaz * Saflager W34/70 yeast packet * 6.57 oz Priming Sugar ==Instructions== # Combine wat...") |
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==Ingredients== | ==Ingredients== | ||
* 5 gal Water | * 5 gal (23L) Water | ||
* 4.86lbs Pilsen DME | * 4.86lbs (2.2kg) Pilsen DME (3.7kg grain) | ||
* 11.75 AAU Saaz | * 11.75 AAU Saaz | ||
* Saflager W34/70 yeast packet | * Saflager W34/70 yeast packet | ||
* 1 tsp Irish moss | |||
* 6.57 oz Priming Sugar | * 6.57 oz Priming Sugar | ||
* Gelatin | |||
==Instructions== | ==Instructions== | ||
# | # Grains: | ||
#* If BIAB, mash grain w/ 24L water @ 66C for 60m, then 76C for 10m | |||
#* If extract, combine water and DME | |||
# t+00:00 Start boiling, add Saaz hops | # t+00:00 Start boiling, add Saaz hops | ||
# t+60:00 Done. Chill in ice bath to 55F. | # t+45:00 Add Irish Moss | ||
# t+60:00 Done. Chill in ice bath to 55F (13C). | |||
# Add clean water to 1.045 SG. | # Add clean water to 1.045 SG. | ||
# Aerate and pitch yeast | # Aerate and pitch yeast | ||
# Ferment @ 55F until | # Ferment @ 55F (13C) for 8 days | ||
# | # Ramp temperature to 68F (20C) for 6 days until fermentation complete, ~1.008 FG | ||
# Add gelatin for fining and move to 30-32F (0C) for 4 days | |||
# Add boiled priming sugar, bottle. | # Add boiled priming sugar, bottle. | ||
# Bottle condition 72F for 2 days | # Bottle condition 72F (22C) for 2 to 14 days | ||
# Lager in bottles at | # Lager in bottles at fridge for 5 days to 6 weeks | ||
==Measurements== | ==Measurements== | ||
Latest revision as of 16:10, 1 July 2022
Yield[edit]
5 Gallons
Ingredients[edit]
- 5 gal (23L) Water
- 4.86lbs (2.2kg) Pilsen DME (3.7kg grain)
- 11.75 AAU Saaz
- Saflager W34/70 yeast packet
- 1 tsp Irish moss
- 6.57 oz Priming Sugar
- Gelatin
Instructions[edit]
- Grains:
- If BIAB, mash grain w/ 24L water @ 66C for 60m, then 76C for 10m
- If extract, combine water and DME
- t+00:00 Start boiling, add Saaz hops
- t+45:00 Add Irish Moss
- t+60:00 Done. Chill in ice bath to 55F (13C).
- Add clean water to 1.045 SG.
- Aerate and pitch yeast
- Ferment @ 55F (13C) for 8 days
- Ramp temperature to 68F (20C) for 6 days until fermentation complete, ~1.008 FG
- Add gelatin for fining and move to 30-32F (0C) for 4 days
- Add boiled priming sugar, bottle.
- Bottle condition 72F (22C) for 2 to 14 days
- Lager in bottles at fridge for 5 days to 6 weeks
Measurements[edit]
- 1.045 SG
- 1.008 FG
- 4.8% ABV
