All Malt American Pilsner 1 All Grain Ryan Pachmayer 19.8735264 24.9996344 75.0000000 72.0000000 Mt. Hood 1 U.S. 6.0000000 0.0283495 Boil 60.0000000 Used for: European Lagers, finishing Aroma: Mild with a clean aroma, neutral flavor. Somewhat pungent. Substitutes: Hallertauer, Liberty, Crystal Aroma 6.3000000 40.0000000 1.00 oz 0.00 oz 60.0 min Sterling 1 U.S. 7.5000000 0.0141748 Boil 30.0000000 Flavor is a cross between Saaz and Mt Hood Used for: Lagers, Ales, Pilsners Aroma: Herbal, spicy, some floral and citrus hints Substitutes: Saaz, Polish Lublin Both 5.0000000 30.0000000 0.50 oz 0.00 oz 30.0 min Sterling 1 U.S. 7.5000000 0.0141748 Boil 5.0000000 Flavor is a cross between Saaz and Mt Hood Used for: Lagers, Ales, Pilsners Aroma: Herbal, spicy, some floral and citrus hints Substitutes: Saaz, Polish Lublin Both 5.0000000 30.0000000 0.50 oz 0.00 oz 5.0 min Pilsen (Proximity) 1 Grain 4.3091240 81.0000000 1.8000000 FALSE USA Proximity Malt Hand selected low protein barley grown and malted locally. Highly recommended as a Base malt for light Pilsner or Lager styles or use as a light colored "canvas" as a Base for any beer style to showcase flavors of other Specialty Malts and or Hops. Flavor: Delicate, Mild malty with a hint of graininess. 1.0000000 4.5000000 120.0000000 10.5000000 100.0000000 TRUE 0.0000000 9 lbs 8.0 oz 0.0 oz 1.0372600 1.8 SRM Saflager Lager 1 Lager 0.0502753 FALSE DCL/Fermentis W-34/70 8.8888889 15.0000000 High 83.0000000 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 24.9996344 19.8735264 30.2834688 8.1419764 0.1200000 0.0000000 0.9463584 10.5993691 75.0000000 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 6.60 gal 5.25 gal 8.00 gal 18 lbs 0.00 gal 0.25 gal 0.00 gal 0.00 gal Temperature Mash, 2 Step, Full Body 1 22.2222222 22.2222222 75.5555556 5.4000000 287.2000000 0.1200000 FALSE Two step profile with a protein rest for mashes with unmodified grains or adjuncts. Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash. 72.0 F 72.0 F 168.0 F 18 lbs Mash Step 1 Infusion 15.2836882 40.0000000 62.2222222 15.0000000 62.2222222 Add 16.15 qt of water at 151.7 F 1.700 qt/lb 0.00 qt 151.7 F 144.0 F 16.15 qt Mash Step 1 Temperature 0.0000000 40.0000000 71.1111111 10.0000000 71.1111111 Heat to 160.0 F over 10 min 1.700 qt/lb 0.00 qt 160.0 F 160.0 F 0.00 qt Mash Step 1 Infusion -0.0037854 10.0000000 76.6666667 4.0000000 76.6666667 Add -0.00 qt of water at 170.0 F 1.700 qt/lb 0.00 qt 170.0 F 170.0 F -0.00 qt I typically do 49F for 2-3 weeks until it reaches full attenuation (it should be closer to 1.10-1.12 with this yeast). Then I taste and make sure I don't get any buttery diacetyl (a diacetyl test, where you heat up a sample in the microwave to 100F+ and give it a good smell/taste, will make it pretty obvious). I slowly lower it down to near freezing and hold it for another 3-6 weeks, adding biofine to the keg during the last week. I like the dryness you get from using 100% pilsner malt, while retaining that full malt flavor. I would strongly urge step mashing for this recipe. If you want to do a variation on this beer, you can start by playing around with the hop varieties. Malt wise, you could add up to 20% corn and perhaps 3-5% of munich or 5-10% vienna malt. You could keep it 100% pilsner malt and do a single decoction as well. 30.0000000 1.0460000 1.0100000 2.8000000 2 14.0000000 12.2222222 3.0000000 16.6666667 7.0000000 30.0000000 15.5555556 Keg with 18.39 PSI FALSE Forced Carbonation 1.0000000 0.5000000 7.2222222 45.0 F 06 Apr 2021 1.049 SG 1.012 SG 3.2 SRM 36.1 IBUs Tinseth 4.8 % 4.7 % 65.0 % 151.6 kcal/12oz 5.25 gal 6.60 gal 1.046 SG 1.010 SG 54.0 F 62.0 F 65.0 F 60.0 F