German Pils (Water Experiment)
Specifics
General Information
Method: All Grain

Mash at 154 for 60 mins

90 min boil

chill to 45, let rest 30 mins

pitch at 45, let rise to 50 

8-10-2016 - Dumped the rest of the keg, the acetaldehyde never fully cleared and I needed to clear space! 
Recipe
Scale
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Enter desired final yield (volume):  gallons
Reference
Grains
11.00 pounds 95.7% of grist
0.50 pounds 4.3% of grist
11.50 pounds Total Grain Weight 100% of grist
Reference
Hops
1.00 ounces 3.1% Pellets @ 90 minutes
Type: Bittering
Use: First Wort 		3.1 AAUs
0.75 ounces 9.8% Pellets @ 90 minutes
Type: Bittering
Use: Boil 		7.4 AAUs
1.00 ounces 4.1% Pellets @ 30 minutes
Type: Bittering and Aroma
Use: Boil 		4.1 AAUs
1.00 ounces 3.1% Pellets @ 10 minutes
Type: Aroma
Use: Boil 		3.1 AAUs
1.00 ounces 3.1% Pellets @ 0 minutes
Type: Aroma
Use: Boil 		3.1 AAUs
4.75 ounces Total Hop Weight 20.8 AAUs
Yeast
Wyeast Wyeast 2001 Pils Urquell — Liquid — 300ml slurry
Water Profile
Source: RO plus gypsum and lactic
Sulfate: 80 ppm
Calcium: 31 ppm
Magnesium: 0 ppm
Chloride: 1 ppm
Sodium: 15 ppm
Notes: Lactic acid to adjust mash to 5.3 per Brun water
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