Double D Pils: Difference between revisions
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James Wilson (talk | contribs) Created page with "'''<big>By Neil Werdmuller Von Elgg</big>''' Recipe is part of Recipe Index '''BJCP 2021 Style 5D German Pils''' == Awards == ''' Lager Than Life 2026 (Pillars Brewery, London)''' 1st - Best of Show 1st - Pale, Crisp and Bitter == Statistics == * Batch Size 60 Litres * Boil Size 74 Litres * ABV 5.2% * IBU 38 * OG 1.048 * FG 1.009 == Ingredients == === Water === * Mash water is 45 litres RO water acidified with 150ml 10% phosphoric acid * Gypsum and Calcium Ch..." |
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* Double Decoction | * Double Decoction | ||
* 62C starting mash temperature | * 62C starting mash temperature | ||
* Should be at pH 5.4 after 10 minutes. | |||
* Decoction 1: Took 12L of thick mash to decoct and raised to boil temperature over 14 minutes, then boiled for 30 minutes. Remix with mash to hit 70°C. | * Decoction 1: Took 12L of thick mash to decoct and raised to boil temperature over 14 minutes, then boiled for 30 minutes. Remix with mash to hit 70°C. | ||
* Decoction 2: Took 9L of thick mash to decoct and raised to boil over 12 minutes, then boiled for 30 minutes. Remix with mash to hit 76°C. | * Decoction 2: Took 9L of thick mash to decoct and raised to boil over 12 minutes, then boiled for 30 minutes. Remix with mash to hit 76°C. | ||
* Add additional 80ml Phosphoric acid to mash. | * Add additional 80ml Phosphoric acid to mash. | ||
* Fly sparge with 45L to hit 74L in boil. | * Fly sparge with 45L to hit 74L in boil at pH 5.32 | ||
=== Boil === | === Boil === | ||
Revision as of 21:14, 18 June 2026
By Neil Werdmuller Von Elgg
Recipe is part of Recipe Index
BJCP 2021 Style 5D German Pils
Awards
Lager Than Life 2026 (Pillars Brewery, London)
1st - Best of Show
1st - Pale, Crisp and Bitter
Statistics
- Batch Size 60 Litres
- Boil Size 74 Litres
- ABV 5.2%
- IBU 38
- OG 1.048
- FG 1.009
Ingredients
Water
- Mash water is 45 litres RO water acidified with 150ml 10% phosphoric acid
- Gypsum and Calcium Chloride salts added to mash liquor to hit mash profile of Ca2+ 73; Mg2+ 10; Na+ 0; Cl- 66; SO42- 104; HCO3- 1
Malt
- 9.6kg Simpsons Lager Malt
- 1.2kg Crisp #7 Chit Malt
- 0.6kg Muntons Maris Otter Extra Pale
- 0.4kg Dingemans Munich
Hops
- Hallertauer Magnum, 17.3% AA, 36 IBU @ First Wort 60min
Yeast
- WHCLAB Einstein - Yeast slurry from previous beer
Process
Mash
- Double Decoction
- 62C starting mash temperature
- Should be at pH 5.4 after 10 minutes.
- Decoction 1: Took 12L of thick mash to decoct and raised to boil temperature over 14 minutes, then boiled for 30 minutes. Remix with mash to hit 70°C.
- Decoction 2: Took 9L of thick mash to decoct and raised to boil over 12 minutes, then boiled for 30 minutes. Remix with mash to hit 76°C.
- Add additional 80ml Phosphoric acid to mash.
- Fly sparge with 45L to hit 74L in boil at pH 5.32
Boil
- 60 minutes
- Add 75ml Phosphoric acid after boil.
Ferment
- Start ferment at 10°C and 10psi pressure for 8 days
- Raised 1°C per day to 14°C, start spunding up to 20psi for 7 days
- Crash to 2°C for 8 days
- Lager at 4°C for 1 month.
Serving
- Acidify beer with 8ml Phosphoric acid to hit pH 4.36