November Pilsner

Brewing Notes:

Leaf hops caused a bit of trouble with transfer from kettle to fermenter, had to keep clearing blockage from ball valve.
Didn’t account for the 90 min boil in water boil-off calculations so need to add 4 L top-up water. Add boiled cooled water after fermentation kicks off.
Just used a single packet of Mangrove Jacks Bohemian Pilsner yeast, rehydrated at 25C, pitched at 18C, held at around 17 – 17.5 C overnight, then temperature slowy dropped to 12 C.
Plan to follow Brulosophy’s fast lagering method.

Name: German Pilsner (Pils)

Recipe Type: All Grain

Name	Amount	Notes
Pilsner - Wyermann Floor-Malted Bohemian	4 kg
Munich (NZ)	0.4 kg
Munich II - Wyermann	0.4 kg
Wheat Malt	0.2 kg

Name	Amount	Alpha Acid %	AAU	Time
Hallertau Hersbrucker	0.04 kg	2.8%	0.112	60
Hallertau Hersbrucker	0.03 kg	2.8%	0.084	30
Hallertau Hersbrucker	0.02 kg	2.8%	0.056	20
Pacific Hallertau	0.03 kg	5.8%	0.174	15
Hallertau Hersbrucker	0.02 kg	2.8%	0.056	10
Pacific Hallertau	0.03 kg	5.8%	0.174	5

Name	Type	Use	Amount	Time	Notes
Koppafloc	Fining	Boil	0.0001 kg	15

Name	Amount	Notes
MJ - Bohemian Lager Yeast - M84	10g	rehydrated at 25 C

Name	Step Type	Step Time	Temperature
Saccharification Rest	Infusion	60	67 C

Amount: 27.5 liters

Water Description:

Time: 90 minutes

Target Batch Size: 24

Estimated OG: 1.047

Estimated FG: 1.012

Estimated ABV: 4.58%

Actual OG: 1.047

Actual FG: 1.010

Actual ABV: 4.84%

Bitterness: 21 IBU

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