Fermentation History
Target 48°F
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Fermentables
|
Amount
|
Fermentable
|
Cost
|
PPG
|
°L |
Bill %
|
|
9 lb |
Weyermann - Pilsner9 lb Pilsner |
|
36 |
1.5 |
100% |
|
9 lbs / $ 0.00
|
Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
1.20 oz |
Hallertau Mittelfruh1.2 oz Hallertau Mittelfruh Hops |
|
Pellet |
3.9 |
Boil
|
70 min |
17.03 |
50% |
|
0.60 oz |
Hallertau Mittelfruh0.6 oz Hallertau Mittelfruh Hops |
|
Pellet |
3.9 |
Boil
|
40 min |
6.54 |
25% |
|
0.60 oz |
Hallertau Mittelfruh0.6 oz Hallertau Mittelfruh Hops |
|
Pellet |
3.9 |
Boil
|
20 min |
2.82 |
25% |
|
2.40 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
2.40 oz |
Hallertau Mittelfruh (Pellet) 2.3999999945102 oz Hallertau Mittelfruh (Pellet) Hops |
|
26.39 |
100% |
|
2.40 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
9.37 gal |
Mill grains, mash in at 131°F (55°C), and rest 10 minutes. |
Temperature |
134 °F |
131 °F |
10 min |
|
|
Slowly raise to 144°F (62°C) and rest 25 minutes. |
Temperature |
144 °F |
144 °F |
25 min |
|
|
For the first decoction, pull about one-third of the mash to a separate vessel, slowly raise to 160°F and rest 10 minutes, then bring to a boil for 10 minutes. Reunite and mix the mash, which should be about 160°F (71°C), and rest 25 minutes. |
Decoction |
160 °F |
160 °F |
25 min |
|
|
For the second decoction, pull about one-third of the mash to a separate vessel, and bring to a boil for 10 minutes. Reunite and mix the mash, which should be about 169°F (76°C), and mash out. |
Decoction |
169 °F |
169 °F |
10 min |
|
|
Recirculate until the runnings are clear, then run off into the kettle. |
Vorlauf |
169 °F |
169 °F |
10 min |
Priming
|
Method: co2
Amount: 14.39 psi
Temp: 38 °F
CO2 Level: 2.8 Volumes |
Target Water Profile
Munich (decarbonated)
Notes
After the boil, chill to about 44°F (7°C), aerate wort, and pitch yeast. Ferment at 48°F (9°C) for 14 days, then lower by 2°F (~1°C) per day to 40°F (4°C), and hold 5 days or until the beer passes a forced diacetyl test. Then lower 2°F (~1°C) per day to 32–34°F (0–1°C) and lager for at least 4 weeks. Package and carbonate to 2.8 volumes of CO2.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2026-02-09 13:30 UTC
- Snapshot Created: 2025-05-23 15:52 UTC
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Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.
|
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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