Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
24 g |
Magnum24 g Magnum Hops |
|
Pellet |
11 |
Boil
|
60 min |
34.36 |
22% |
|
1 oz |
Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops |
|
Pellet |
3.1 |
Boil
|
15 min |
5.47 |
26% |
|
0.50 oz |
Saaz0.5 oz Saaz Hops |
|
Pellet |
2.5 |
Boil
|
15 min |
2.21 |
13% |
|
1 oz |
Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops |
|
Pellet |
3.1 |
Boil
|
0 min |
|
26% |
|
0.50 oz |
Saaz0.5 oz Saaz Hops |
|
Pellet |
2.5 |
Boil
|
0 min |
|
13% |
|
3.85 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
24 g |
Magnum (Pellet) 24 g Magnum (Pellet) Hops |
|
34.36 |
22% |
|
2 oz |
Hallertau Mittelfruh (Pellet) 1.9999999954251 oz Hallertau Mittelfruh (Pellet) Hops |
|
5.47 |
52% |
|
1 oz |
Saaz (Pellet) 0.99999999771257 oz Saaz (Pellet) Hops |
|
2.21 |
26% |
|
3.85 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
7.8 gal |
|
Temperature |
-- |
130 °F |
10 min |
|
|
|
Temperature |
-- |
148 °F |
60 min |
|
|
|
Temperature |
-- |
158 °F |
15 min |
|
|
|
Temperature |
-- |
170 °F |
10 min |
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
0.50 each |
Whirlfloc
|
|
Fining |
Boil |
10 min. |
|
2.20 g |
Yeast Nutrient
|
|
Other |
Boil |
10 min. |
|
3.90 g |
Calcium Chloride (dihydrate)
|
|
Water Agt |
Mash |
1 hr. |
|
4.10 g |
Gypsum
|
|
Water Agt |
Mash |
1 hr. |
|
0.40 g |
Salt
|
|
Water Agt |
Mash |
1 hr. |
|
4.28 ml |
Lactic acid
|
|
Water Agt |
Mash |
1 hr. |
|
0.80 g |
Epsom Salt
|
|
Water Agt |
Mash |
1 hr. |
|
0.50 tsp |
Brewtan B
|
|
Other |
Boil |
15 min. |
Priming
|
Method: co2
Amount: 13.86 psi
Temp: 38 °F
CO2 Level: 2.75 Volumes |
Target Water Profile
Balanced Profile
Notes
NHC Indianapolis Regional 2025
1st place German Pilsner
NHC Final round 2025
2nd place German Pilsner
xxxxxxxxxxxxxxxxxxxxxx
Full volume, no sparge
90min boil
At end of boil, chiller on
- Check pH near end of mash = target 5.25
- Check pH near end of boil = target 5.1-5.2 (~2 mL lactic acid in the kettle at end of boil)
- 90 min boil
- add 0 min hops at 180F during chilling
- Ferment at 48F. Slowly raise as fermentation slows. Once at terminal, allow free rise to 65F for D rest.
*Check pH at end of fermentation = target 4.1-4.2
- At terminal, soft crash 2F/day to 44F
Cold crash x 7 days. Keg and lager for 4-5 weeks as close to 32F as possible.
Award Winning Recipe
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2025-07-02 03:15 UTC
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|
Cost $ |
Cost % |
| Fermentables |
$ |
|
Steeping Grains
(Extract Only) |
$ |
|
| Hops |
$ |
|
| Yeast |
$ |
|
| Other |
$ |
|
| Cost Per Barrel |
$ 0.00 |
|
| Cost Per Pint |
$ 0.00 |
|
| Total Cost |
$ 0.00 |
|
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