SOTM-0707-German-Pils-all-grain
A ProMash Recipe Report
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BJCP Style and Style Guidelines
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02-A Pilsner, German Pilsner (Pils)
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Min OG:
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1.044
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Max OG:
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1.050
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|
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Min IBU:
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25
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Max IBU:
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45
|
|
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Min Clr:
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2
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Max Clr:
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5
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Color in SRM, Lovibond
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Batch Size (Gal):
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5.50
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Wort Size (Gal):
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5.50
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Total Grain (Lbs):
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10.10
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|
|
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Anticipated OG:
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1.048
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Plato:
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11.96
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Anticipated SRM:
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2.6
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|
|
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Anticipated IBU:
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39.8
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|
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Brewhouse Efficiency:
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75
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%
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|
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Wort Boil Time:
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90
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Minutes
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|
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Evaporation Rate:
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15.00
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Gallons Per Hour
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|
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Pre-Boil Wort Size:
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28.00
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Gal
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|
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Pre-Boil Gravity:
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1.009
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SG
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2.42 Plato
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Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: TinsethTinseth Concentration Factor: 1.30
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%
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Amount
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Name
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Origin
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Potential
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SRM
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100.0
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10.10 lbs.
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Pilsener Malt (2-Row)
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Continental Europe
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1.035
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1
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Potential represented as SG per pound per gallon.
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Amount
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Name
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Form
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Alpha
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IBU
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Boil Time
|
|
2.00 oz.
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Hallertau Hersbrucker
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Whole
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4.75
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35.9
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90 min
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0.50 oz.
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Tettnanger Tettnang
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Whole
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4.50
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3.9
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15 min
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White Labs WLP830 German Lager
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Profile:
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Munich
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Profile known for:
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|
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Calcium(Ca):
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76.0 ppm
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Magnesium(Mg):
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18.0 ppm
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Sodium(Na):
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1.0 ppm
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Sulfate(SO4):
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10.0 ppm
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Chloride(Cl):
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2.0 ppm
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biCarbonate(HCO3):
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152.0 ppm
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pH:
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8.33
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Mash Type:
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Single Step
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|
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Grain Lbs:
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10.10
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|
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Water Qts:
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13.43
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Before Additional Infusions
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Water Gal:
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3.36
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Before Additional Infusions
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Qts Water Per Lbs Grain:
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1.33
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Before Additional Infusions
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Rest
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Temp
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Time
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Saccharification Rest:
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150
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45 Min
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Mash-out Rest:
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168
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5 Min
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Sparge:
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168
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35 Min
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Total Mash Volume Gal: 4.17 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Generated with ProMash Brewing Software |