Brewpastor
Beer, not rocket chemistry
I am really loving this brew and have yet another batch of it chilling. So I thought I would pass it along for anybody who might be interested.
[size=+2]Neo-Classical American Pilsner[/size]
[size=+1]2-C Classic American Pilsner[/size]
Author: Thomas C. Hart
Size: 15.0 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 167.02 kcal per 12.0 fl oz
Original Gravity: 1.050 (1.044 - 1.060)
|==============#=================|
Terminal Gravity: 1.013 (1.010 - 1.015)
|================#===============|
Color: 4.43 (3.0 - 6.0)
|===============#================|
Alcohol: 4.94% (4.5% - 6.0%)
|============#===================|
Bitterness: 30.5 (25.0 - 40.0)
|=============#==================|
[size=+1]Ingredients:[/size]
20.0 lb Standard 2-Row
6.0 lb Yellow Corn (Pregelatinized Flakes)
1.0 lb Sauer Malt
1.0 lb Melanoidin Malt
46.0 g Centennial (10.0%) - added during boil, boiled 60.0 min
20.0 g Centennial (10.0%) - added during boil, boiled 20.0 min
20.0 g Centennial (10.0%) - added during boil, boiled 10.0 min
20.0 g Centennial (10.0%) - added during boil, boiled 5.0 min
20.0 g Centennial (10.0%) - added during boil, boiled 0.0 min
0.0 ea WYeast 2633 Octoberfest Lager Blend
[size=+1]Schedule:[/size]
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m
00:00:00 Batch Sparge - Sparge #2: 10.0 gal sparge @ 168.0 °F, 0.0 min; Total Runoff: 10.25 gal
00:15:00 Mash In - Liquor: 10.5 gal; Strike: 160.24 °F; Target: 150.0 °F
01:15:00 Saccrification Rest - Rest: 60.0 min; Final: 150.0 °F
[size=+1]Notes[/size]
2.5 gallons for chile beer
87 g medium green chile, frozen and chopped
4 g coriander seed, crushed
1 g cumin seed, crushed
.25 g saffron
chile and herbs placed in tea strainers and soaked in secondary.
second:
7 g coriander
2 g cumin
140 g chile
[size=-1]Results generated by BeerTools Pro 1.5.1[/size]
[size=+2]Neo-Classical American Pilsner[/size]
[size=+1]2-C Classic American Pilsner[/size]
Author: Thomas C. Hart
Size: 15.0 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 167.02 kcal per 12.0 fl oz
Original Gravity: 1.050 (1.044 - 1.060)
|==============#=================|
Terminal Gravity: 1.013 (1.010 - 1.015)
|================#===============|
Color: 4.43 (3.0 - 6.0)
|===============#================|
Alcohol: 4.94% (4.5% - 6.0%)
|============#===================|
Bitterness: 30.5 (25.0 - 40.0)
|=============#==================|
[size=+1]Ingredients:[/size]
20.0 lb Standard 2-Row
6.0 lb Yellow Corn (Pregelatinized Flakes)
1.0 lb Sauer Malt
1.0 lb Melanoidin Malt
46.0 g Centennial (10.0%) - added during boil, boiled 60.0 min
20.0 g Centennial (10.0%) - added during boil, boiled 20.0 min
20.0 g Centennial (10.0%) - added during boil, boiled 10.0 min
20.0 g Centennial (10.0%) - added during boil, boiled 5.0 min
20.0 g Centennial (10.0%) - added during boil, boiled 0.0 min
0.0 ea WYeast 2633 Octoberfest Lager Blend
[size=+1]Schedule:[/size]
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m
00:00:00 Batch Sparge - Sparge #2: 10.0 gal sparge @ 168.0 °F, 0.0 min; Total Runoff: 10.25 gal
00:15:00 Mash In - Liquor: 10.5 gal; Strike: 160.24 °F; Target: 150.0 °F
01:15:00 Saccrification Rest - Rest: 60.0 min; Final: 150.0 °F
[size=+1]Notes[/size]
2.5 gallons for chile beer
87 g medium green chile, frozen and chopped
4 g coriander seed, crushed
1 g cumin seed, crushed
.25 g saffron
chile and herbs placed in tea strainers and soaked in secondary.
second:
7 g coriander
2 g cumin
140 g chile
[size=-1]Results generated by BeerTools Pro 1.5.1[/size]