WINNING RECIPES

2005 NHC 3rd Place 

 

 

BREWER: TOM W

 

BJCP STYLE: GERMAN PILS

 

BATCH VOLUME: 6.25 GAL

ORIGINAL GRAVITY: 1.048

FINAL GRAVITY: 1.010

COLOR: 4 SRM est.

BITTERNESS: 38 IBU

 

MALTS & ADJUNCTS

12 lb. WEYERMANN BARKE GERMAN PILS

 

HOPS

2.5oz.  Hallertauer Mittelfruh, 2.8 AA @ 60 min

1.5 oz. Hallertauer Mittelfruh, 2.8 AA @ 30 min

1.0 oz. Hallertauer Mittelfruh, 2.8 AA @ 20 min

1.0 oz. Hallertauer Mittelfruh, 2.8 AA @ 10 min

3.0 oz. Saaz, 1.7 AA @ 175F Hop Stand for 10 min

 

YEAST

3 packs Saflager 34/70

 

WATER

9 gal RO

 

ADDITIONAL ITEMS

1 tsp CaCl2 & 1 tsp CaSO4 to mash liquor

Whirlfloc tablet to boil @ 15 min

Servomyces tablet @ 10 min

ALDC vial used when pitching yeast to prevent diacetyl formation

1 tsp Biofine Clear at fermentation end

 

BREWING NOTES

Mill grain and mash @ 131F for 5 min; 144F for 45 min; 150F for 45 min; 160F for 20 min; 170F for 10 min mash out.

Boil for 75 min.

Ferment @ 48F for 10 days; 54F for 11 days; 39F for 7 days; 34 F for 60 days.  Moved 2 deg/day when changing temperature.

Keg @ 15 psi and serve at 4 psi.