Speakeasy

Classic American Pilsner BJCP 2008 – 02C

OG
1.060
FG
1.010
SRM
2.9
ABV
6.3%
IBU
34.8
Batch #
2010-12
Batch Size
10.00 gal
Boil Time
90 min
Brew Date
June 6, 2010
Tap Date
July 17, 2010
BU/GU
0.58
ABW
5.2%
Kcal
196 12 oz
Real Extract
4.8° P
Attenuation
82.3% apparent
67.3% real

Fermentables

American Pilsen Malt
16.50 lbs|82.5%
Type
Grain
Origin
United States
Color
1.0-2.0 SRM
PPG
43.0
Info
Light color, malty flavor. For pilsners, lagers.
82.5%
Flaked Maize
2.00 lbs|10%
Type
Grain
Origin
Varies
Color
1.0 SRM
PPG
3.0
Info
Lightens body and color. For light American pilsners and ales.
10%
American Dextrin (Cara-Pils) Malt
1.00 lbs|5%
Type
Grain
Origin
United States
Color
1.0 SRM
PPG
32.0
Info
Balances body and flavor without adding color, aids in head retention. For any beer.
5%
German Acidulated (Sauer) Malt
0.50 lbs|2.5%
Type
Grain
Origin
Germany
Color
1.7-2.8 SRM
PPG
79.0
Info
High lactic acid. For lambics, sour mash beers, Irish stout, pilsners and wheats.

Hops

1.25 oz
Saaz 5.1%
90 min First Wort
0.50 oz
Magnum 12.5%
60 min Boil
1.75 oz
Saaz 5.1%
15 min Boil
1.75 oz
Saaz 5.1%

Yeasts

1 pkg
American Lager2035
Wyeast

Equipment ProfileConverted Keg, 10 Gallon/38 Liter Cooler Mash Tun

Batch Size
10.00gal
Boil Volume
12.00gal
Evaporation Rate
9.00%per hour
Hop Utilization
100%
Mash Tun Volume
10.00gal
Mash Tun Weight
9.00 pounds
Mash Tun Specific Heat
0.30 cal/gram per °C
Trub Chiller Loss
1.00gal
Notes
Converted 15.5 gallon/59 liter keg boil kettle for full boil with a 10 gallon/38 liter cooler as a mash/lauter tun.

Mash Profile Double Decoction

Mash Steps

Step 1
Protein Rest35 min
122°F
Step 2
Saccharification20 min
147°F
Step 3
Saccharification20 min
158°F
Step 4
Mash Out10 min
168°F

Fermentation and Aging

18 days
Primary
48°F
3 days
Secondary
58°F

Water Profile Denver, Colorado

Calcium
31.5
Bicarbonate
104
Sulfate
50.8
Chloride
23.5
Magnesium
8.5
Ideal PH
7.8
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