German Pils Recipe - S4 KAPPA PILS

Recipe Info

Recipe Image

S4 KAPPA PILS

by on
All Grain
28 Liter(s)
30 Liter(s)
120 min
84%
20L start plus 3.9kg malt = 24L at 66degrees 1hour. 20L minus 15L drain. Put side ways. Plus 10L = 20L at 66degrees for 1hour plus 15min at 75degrees. Lift malt basket and add 15L back. Total = 30L (2hr) Boil down to 22. Add boiling water back to 27L

This recipe was cloned from SUPER PILS Iota ---zeta 2.0 extra boil.

Fermentables

85% - Lager Malt - UK
3.5
38
2
Mash
7% - Wheat Malt - DE
0.3
37
2
Mash
5% - Maltodextrin - US
0.2
39
0
Late
2% - Lactose - Milk Sugar - US
0.1
41
1
Late

Hops

Saaz
50
Pellet
Boil
120 min(s)
3.8
20.6
Saaz
50
Pellet
Boil
5 min(s)
3.8
3.8

Yeast

Fermentis Safale S-04
88%

Other Stuff

Whirlfoc
0.5
each
Boil
Yeast Nutrient
5
g
Boil

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Whirlfloc at 15mins
2.
Yeast nutrient at 10min
3.
final hops at 5mins
4.
8L Icy Cold water at 95 Degrees.
5.
Pressure Ferment at 18 degrees for first 7 and 22 degress for second weeks. (Optional dry hop at 7days)

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

S4 KAPPA PILS
German Pils
  • 28.00 Gallons Liters Batch Size
  • 30.00 Gallons Liters Boil Size
  • 120  min Boil Time
  • 1.040 OG
  • 1.005 FG
  • 24.4 IBU (tinseth) Bitterness
  • 0.62 BG:GU
  • 2.6° SRM Color
  • 84% Efficiency
  • 4.5% ABV Alcohol
  • 128 per 12oz Calories
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