Bierstadt Slow Pour Pils 1 All Grain Ashleigh Carter 19.8735264 24.7788174 70.0000000 72.0000000 Hallertauer Mittelfrueh 1 Germany 3.6000000 0.0283495 First Wort 20.0000000 Used for: Continental Lagers, German Ales/Lagers, US Lagers Aroma: Pleasant, assertive, mild herbal aroma Substitutes: Hallertauer, Mt. Hood, Liberty, Crystal Examples: Sam Adams Boston Lager, Sam Adams Boston Lightship Aroma

Pellet

4.6000000 45.0000000 1.00 oz 0.00 oz 20.0 min Hallertauer Mittelfrueh 1 Germany 3.6000000 0.0566990 Boil 70.0000000 Used for: Continental Lagers, German Ales/Lagers, US Lagers Aroma: Pleasant, assertive, mild herbal aroma Substitutes: Hallertauer, Mt. Hood, Liberty, Crystal Examples: Sam Adams Boston Lager, Sam Adams Boston Lightship Aroma

Pellet

4.6000000 45.0000000 2.00 oz 0.00 oz 70.0 min Barke Pilsner (Weyermann) 1 Grain 3.9689300 82.2300000 1.7000000 FALSE Germany Weyermann Pilsner base malt for all pilsners, lagers. Highly modified malt. 1.2000000 4.4000000 110.0000000 10.9000000 100.0000000 TRUE 0.0000000 8 lbs 12.0 oz 0.0 oz 1.0378258 1.7 SRM Pilsner Liquid Extract Acid Malt 1 Grain 0.1700970 58.7000000 3.0000000 FALSE Germany Acid malt contains acids from natural lactic acids. Used by German brewers to adjust malt PH without chemicals to adhere to German purity laws. Also enhances the head retention. 1.5000000 4.0000000 0.0000000 6.0000000 10.0000000 TRUE 0.0000000 6.0 oz 0.0 oz 1.0270020 3.0 SRM Pale Liquid Extract Saflager Lager 1 Lager

Dry

0.0502753 FALSE DCL/Fermentis W-34/70 8.8888889 15.0000000 High 86.0000000 A famous yeast strain from Weihenstephan Germany used worldwide in brewing. Their most popular strain for lagers. European lagers 5 0 FALSE 50.28 ml 48.0 F 59.0 F 0.0 pkg 06 Mar 2011 ROBOBREW 1 24.7788174 19.8735264 30.2834688 8.1419764 0.1200000 0.0000000 0.9463584 10.6938256 70.0000000 TRUE 0.0000000 0.0000000 100.0000000 4.0000000 Equipment Profile created by Brian from Short Circuited Brewers. Any questions comments or concerns can be direct to Brian@shortcircuitedbrewers.com 6.55 gal 5.25 gal 8.00 gal 18 lbs 0.00 gal 0.25 gal 0.00 gal 0.00 gal Decoction Mash, Single 1 22.2222222 22.2222222 75.5555556 5.4000000 287.2000000 0.1200000 FALSE Used in some authentic German styles. Attempt to draw decoction from the thickest portion of the mash. Profiles vary. Some traditional German mashes use a long acid rest at 40 deg C. Also some sources recommend the decoction amount be given a 15 minute saccharification rest at 158 F (70 C) before boiling it. 72.0 F 72.0 F 168.0 F 18 lbs Protein Rest 1 Infusion 17.2710408 10.0000000 55.0000000 2.0000000 55.0000000 Add 18.25 qt of water at 136.4 F 2.000 qt/lb 0.00 qt 136.4 F 131.0 F 18.25 qt Mash Step 1 Temperature 0.0013012 40.0000000 62.2222222 4.0000000 62.2222222 Add 0.00 qt of water and heat to 144.0 F over 4 min 2.000 qt/lb 0.00 qt 144.0 F 144.0 F 0.00 qt Mash Step 1 Temperature -0.0013012 30.0000000 71.1111111 4.0000000 71.1111111 Add -0.00 qt of water and heat to 160.0 F over 4 min 2.000 qt/lb 0.00 qt 160.0 F 160.0 F -0.00 qt Saccharification 1 Decoction 0.0000000 10.0000000 75.5555556 2.0000000 75.5555556 Decoct 3.25 qt of mash and boil it 2.000 qt/lb 3.25 qt 0.0 F 168.0 F 0.00 qt Mash Out 1 Temperature 0.0000000 10.0000000 75.5555556 10.0000000 75.5555556 Heat to 168.0 F over 10 min 2.000 qt/lb 0.00 qt 170.0 F 168.0 F 0.00 qt Knockout a few degrees lower than your primary temperature, allow it to climb to 49F. If you'd like to mimic Bierstadt's use of a float tank, knockout into a fermenter, pitch your yeast and then 12 hours later transfer your beer into a new fermentation vessel, leaving behind about 1c of wort from the bottom. This helps clarify the beer and leave some of the weaker yeast behind. 49F is the suggested primary temperature for first-use yeast. Subsequent generations can be fermented at a 47F primary temperature, as they are more battle-tested. After 2 weeks in the primary, you can rack into a corny keg. Keep at 49F for another week and allow some pressure to build in the keg. After week 3, make sure your beer passes a diacetyl test (warm up a small sample and smell/taste for butter). Once it passes diacetyl, slowly lower the beer, dropping 1F every other day until you reach 40F. Leave at 40F for a week. Then slowly lower 1F per day to get to 33F. Rest here at least two weeks. After 2 weeks you may see diminished returns, but if you're patient, further resting can continue to improve the beer. *Note the ABV and IBUs listed in this recipe are a bit higher than what are listed on the label of the beer. Ashleigh shared with me that this is due to lab tested results, which come back a little lower in ABV and IBUs. She says to use the #s that I provided here, roughly 37 IBUs and a 1.047SG - 1.008FG. Brewing software may not estimate such a low final gravity, but shoot for 80%+ apparent attenuation on this recipe. 30.0000000 1.0460000 1.0100000 3.0000000 3 21.0000000 9.4444444 14.0000000 9.4444444 7.0000000 14.0000000 0.5555556 Keg with 20.72 PSI FALSE Forced Carbonation 1.0000000 0.5000000 7.2222222 45.0 F 18 Apr 2021 1.047 SG 1.010 SG 3.1 SRM 37.3 IBUs Tinseth 4.8 % 4.7 % 67.4 % 151.6 kcal/12oz 5.25 gal 6.55 gal 1.046 SG 1.010 SG 49.0 F 49.0 F 40.0 F 33.0 F