Attenuation
79.5% apparent
65.2% real
Fermentables
Floor Malted Pilsner
Leopold Bros.17.00 lbs|88.3%
Carapils/Carafoam
Weyermann1.50 lbs|7.8%
Hops
2.00 oz
Saaz 3.5%
90 min First Wort
0.60 oz
Hallertau Magnum 12.1%
60 min Boil
1.50 oz
Saaz 3.5%
25 min Boil
1.50 oz
Saaz 3.5%
10 min Boil
2.00 oz
Saaz 3.5%
20 min hopstand @ 175°F
Non-Fermentables
6.00 ml
Lactic Acid Water Agent
Mash
3.00 ml
Lactic Acid Water Agent
Sparge
Yeasts
264 ml
UrkelL28
Imperial Yeast
Equipment ProfileGeoff's Electric Equipment
Evaporation Rate
4.75%per hour
Trub Chiller Loss
0.26gal
Mash Profile Decotion, Tripel, Lager
Mash Steps
Step 1
Acid Rest20 min
105°F
Step 2
Protein Rest10 min
122°F
Step 3
Dextrinization Rest20 min
153°F
Fermentation and Aging
General Info
Spund when at 1 P from target gravity (~ .002 SG).