NTS Faux Pilsner --- Batch 1 (295) |
Style | | Experimental Beer | | Batch Size | | 5.50 gal |
Type | | All Grain | | Boil Size | | 6.60 gal |
Brewhouse Efficiency | | 68.00 | | Boil Time | | 60 minutes |
Recipe Characteristics
Recipe Gravity | | 1.046 SG | | Estimated FG | | 1.009 SG |
Recipe Bitterness | | 26.0 IBUs (Rager) | | Alcohol by Volume | | 4.8 % |
BU : GU | | 0.567 | | | | |
Recipe Color | | 3.6 SRM | | | | |
Measured OG: | | 1.045 | | Measured FG: | | 1.009 |
ADF: | | 79.4 | | Measured ABV: | | 4.7 |
Ingredients
IngredientsAmt | Name | Type | # | %/IBU | Volume |
---|
7.83 gal | Denver, Colorado | Water | 1 | - | - |
6.00 g | Gypsum (Calcium Sulfate) (Mash) | Water Agent | 2 | - | - |
2.00 g | Calcium Chloride (Mash) | Water Agent | 3 | - | - |
1.50 tsp | Lactic Acid (Mash) | Water Agent | 4 | - | - |
9 lbs | Pilsner (2 Row) Ger (2.0 SRM) | Grain | 5 | 90.0 % | 0.70 gal |
1 lbs | Vienna Malt (3.5 SRM) | Grain | 6 | 10.0 % | 0.08 gal |
0.500 oz | Magnum [10.90 %] - Boil 50.0 min | Hop | 7 | 21.0 IBUs | - |
1.00 Items | Whirlfloc Tablet (Boil 15.0 mins) | Fining | 8 | - | - |
1.000 oz | Saaz [3.50 %] - Boil 5.0 min | Hop | 9 | 2.4 IBUs | - |
1.000 oz | Tettnang, U.S. [3.90 %] - Boil 5.0 min | Hop | 10 | 2.7 IBUs | - |
1.0 pkg | Voss Kveik Ale Yeast (Lallemand #- ) [50.28 ml] | Yeast | 11 | - | - |
0.50 tsp | Gelatin (Bottling 1.0 days) | Fining | 12 | - | - |
Mash Profile
Mash StepsName | Description | Step Temperature | Step Time |
---|
Saccharification | Add 31.33 qt of water at 155.8 F | 150.0 F | 45 min |
Heat | Heat to 156.0 F over 10 min | 156.0 F | 20 min |
If steeping, remove grains, and prepare to boil wort
Recipe NotesNobel Tettnang and Saaz. Lager - like recipe fermented with Voss Kveik yeast.
If harvesting yeast from previous batch, make 6 cup starter a day or two before brew day.
Brewing salts in the mash water. This should bring Denver water profile (as defined by BeerSmith) to
Ca=90,Mg=14,Na=21,SO4=156,Cl=66,HCO3=104
Acid addition based on BeerSmith predicted pH. Should lower from 5.7 to 5.4.
Mash and boil as directed
"Chill" to around 85 degrees. Rack to fermentor and add Kveik yeast. Keep warm for 2 to 3 days.
Keg. Dry hop in keg. Add geletin after a day or two in the refridgerator.
Carbonate and drink.
Brewing Record
Brew Date: | | | | Strike Temp: | | |
Mash Temps: | | |
Pre-boil OG | | (1.042 SG) | | Pre-boil Vol | | (6.60 gal) |
Actual Mash Efficiency | | | | Pitch Temp | | |
Fermentation | | | | | | |
Day 1: |
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