German Pils Recipe - Klassisk pilsner

Recipe Info

Recipe Image

Klassisk pilsner

by on
All Grain
24 Liter(s)
30 Liter(s)
100 min
80%
Generic pilsner

Fermentables

90% - Pilsner - DE
4.1
38
1
Mash
4% - Spitz malt
0.2
27
2
Mash
3% - Acidulated Malt - DE
0.15
27
3
Mash
2% - Melanoidin (Weyermann)
0.1
37
30
Mash

Hops

Magnum
23
Pellet
Boil
60 min(s)
12
30.0
Saaz
15
Pellet
Boil
0 min(s)
3.8
0.0

Yeast

White Labs Copenhagen Lager WLP850
80%

Other Stuff

CaSO4
0.008
kg
Mash
CaCl2
0.006
kg
Mash
Irish Moss
5
ml
Boil
Yeast Nutrient
5
ml
Boil
Clarity Ferm
5
ml
Primary

Mash Steps

Saccharification Rest
Direct Heat
63
60 min
Dextrinization Rest
Direct Heat
72
30 min

Special Instructions

1.
Make a starter if needed. 450 mrd (billion) cells
2.
Ferment @ 10 C for 18 days. Raise temp to 15 C for 3 days
3.
Medium/high carbonation

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Klassisk pilsner
German Pils
  • 24.00 Gallons Liters Batch Size
  • 30.00 Gallons Liters Boil Size
  • 100  min Boil Time
  • 1.047 OG
  • 1.009 FG
  • 30.0 IBU (tinseth) Bitterness
  • 0.64 BG:GU
  • 3.0° SRM Color
  • 80% Efficiency
  • 4.9% ABV Alcohol
  • 155 per 12oz Calories
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