German Pils
Specifics
General Information
Method: All Grain

Made 13.5 gallons total of which 5 were pictched with the lager yeast.

8-10-11 - Pitched 2 liter stirred starter that I had prepared 3 weeks prior.

Held temp around 46 degrees for two days and saw no activity at all.

Re aerated w/ oxygen and raised temp to 54 and saw some activity after 4 days.
Recipe
Scale
Scale This Recipe
Enter desired final yield (volume):  gallons
Reference
Grains
19.50 pounds 84.8% of grist
3.50 pounds 15.2% of grist
23.00 pounds Total Grain Weight 100% of grist
Miscellaneous Ingredients (Non-Fermentable)
2 tabs Whirlfloc @ 15 minutes (Boil)  
Reference
Hops
1.00 ounces 14.4% Pellets @ 60 minutes
Type: Bittering
Use: Boil 		14.4 AAUs
1.00 ounces 3.6% Pellets @ 10 minutes
Type: Aroma
Use: Boil 		3.6 AAUs
1.00 ounces 3.5% Pellets @ 10 minutes
Type: Aroma
Use: Boil 		3.5 AAUs
1.50 ounces 3.6% Pellets @ 2 minutes
Type: Aroma
Use: Boil 		5.4 AAUs
1.50 ounces 3.5% Pellets @ 2 minutes
Type: Aroma
Use: Boil 		5.3 AAUs
0.50 ounces 3.6% Pellets @ 60 minutes
Type: Bittering
Use: Boil 		1.8 AAUs
6.50 ounces Total Hop Weight 34 AAUs
Yeast
Wyeast Wyeast 2124 - Bavarian Lager — Liquid — 2 L starter
Mash
Mash Type: Infusion
Grain Amt. 23 pounds
Water Profile
Source: Built from RO
Sulfate: 78.2 ppm
Calcium: 54.4 ppm
Magnesium: 8.6 ppm
Amount: 17 gallons gallons
Chloride: 63.8 ppm
Sodium: 8 ppm
Notes: Observed Mash PH of 4.9
Procedure

Mash at 150 for 3 hours

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