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Mazo Pils
German Pilsner (Pils) • All Grain • 10.5 gal
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February 15, 2007 pm 12:15pm
0.0/5.0 0 ratings
Ingredients (All Grain, 10.5 gal)
- 12 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 3.5 lbs
American Munich
American Munich
Munich Dunkels. Adds color/nutty flavor. Sometimes called Aromatic.
- 0.75 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- 1.5 lbs
Belgian Biscuit
Belgian Biscuit
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
- 2 lbs
Light Brown Sugar
Light Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- 1.5 lbs
Wheat Flaked
Wheat Flaked
Belgian White Ale(wit), other specialty beers.
- 4 oz
Amarillo® - 8.5 AA% pellets; boiled 60 min
Amarillo®
Grown in Washington. A newer multi-use hop with a nice citrus-flower bouquet and medium-high acid content suited for bittering. Used in American Ales and IPAs.
- 2 oz
Willamette - 4.6 AA% pellets; boiled 20 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 3 oz
Saaz - 3.3 AA% whole; boiled 5 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
-
White Labs WLP885 Zurich Lager
White Labs WLP885 Zurich Lager
Swiss style lager yeast. With proper care, this yeast can be used to produce lager beer over 11% ABV. Sulfur and diacetyl production is minimal. Original culture provided to White Labs by Marc Sedam. Available Sept.-Oct.
Notes
1 gallon yeast starter, then 3 gallons overnight before main batch was pitched. Water treated with 0.75g/gal CaOH. 1.5 qt/# of 148F water--> 136F beginning rest Steam infusion 136-148 over 25min rest 1 hr steam infuse 148-160 over 25 min rest 25 min Steam infuse to 170F and recirculate and lauter with 172F water. Primary fermentation 52F
Style (BJCP)
Category: 2 - Pilsner
Subcategory: A - German Pilsner (Pils)
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.064 | 1.044 - 1.050 |  |
| Terminal Gravity: | 1.014 | 1.008 - 1.013 | |
| Color: | 14.4 SRM | 2 - 5 | |
| Alcohol: | 6.7% ABV | 4.4% - 5.2% | |
| Bitterness: | 87.0 IBU | 25 - 45 | |
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