KALLE'S GERMAN PILS

Source: Chris McAtee
Recipe added: 07/06/97
Email: mcatee@cadvision.com

This beer is an all Hallertau Brew and mighty tasty if you have the patience. It had heavy diacetyl at first which disappeared completely in bottle after 19 days (since bottling) !! This beer seems (too?) hoppy at first but mellows out with time. Enjoy! Chris Calgary

Specifics

Recipe type: All Grain
Batch Size: 23 litres
Starting Gravity: 1.047
Finishing Gravity: 1.011
Time in Boil: 75 mins
Primary Fermentation: 11 days @ 10C
Secondary Fermentation: 14 days @ 9C
Additional Fermentation: Lager as long as you can @ 2C

Ingredients:

9.5# Gambrinus 2 row
0.25 Briess Vienna
0.25# Cara Pils Dextrine
0.25# Wheat
2 Tablespoons black patent end of mash
2 oz domestic Hallertau lf 4.4% - 60 mins
1.5 oz Hersbrucker plugs 2.6% - 30 mins
1.0 oz Hersbruker plugs 2.6% - 15 mins
0.75 oz Hersbruker plugs 2.6% - 5 mins
Wyeast 2124 Bohemian Lager Yeast

Procedure:

I used a 40-60-70C mash schedule and got 87% efficiency using a picnic cooler + Zapap. Carbonate to 2.52 vols using corn sugar

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