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Grand Lake Pilsner

Grand Lake Pilsner

Bohemian Pilsener : All Grain : 6 gal

CarlosOjeda

Will ferment at 50ºF.

July 8, 2013 at 01:54am

0.0/5.0 0 ratings

Ingredients (All Grain6 gal)

  • 9.5 lbs German 2-row Pils

    German 2-row Pils

  • 3.75 lbs Corn Flaked (Maize)

    Corn Flaked (Maize)

    Generally a neutral flavor, used to reduce maltiness of beer. Produces beer with a milder, less malty flavor. Uses: Primarily for light Bohemian and Pilsner lagers.

  • 1.25 oz Saaz - 5.8 AA% pellets; boiled 60 min

    Saaz

    Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.

  • 3/4 oz Saaz - 5.8 AA% pellets; boiled 30 min

    Saaz

    Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.

  • 1 oz Saaz - 5.8 AA% pellets; boiled 7 min

    Saaz

    Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.

  • 1 tbsp 5.2 pH Stabilizer - (omitted from calculations)

    5.2 pH Stabilizer

    Five Star 5.2 pH Stabilizer. A proprietary blend of food-grade phosphate buffers that locks in your mash and kettle water at a pH of 5.2, regardless of the starting pH. It also reduces scaling and mineral deposits on brewing equipment. 1 pound. Use at the rate of 1 tablespoon per 5 gallons of water.

  • 1 tsp Irish Moss - (omitted from calculations)

    Irish Moss

    A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.

  • White Labs WLP830 German Lager

    White Labs WLP830 German Lager

    This yeast is one of the most widely used lager yeasts in the world. Very malty and clean, great for all German lagers, pilsner, oktoberfest, and marzen.

Notes

Mashed at 148ºF for 60 minutes. Mashed out at 168ºF. Lost only 1ºF during the 60 minute mash.

Style (BJCP)

Category: 2 - Pilsner

Subcategory: B - Bohemian Pilsener

Range for this Style
Original Gravity: 1.056 1.044 - 1.056
Terminal Gravity: 1.016 1.013 - 1.017
Color: 2.8 SRM 3.5 - 6
Alcohol: 5.2% ABV 4.20% - 5.40%
Bitterness: 43.7 IBU 35.00 - 45.00

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