Rock Hoppers Brew Club RHBC Logs 2008-2017 > Logs > Giesenschlager [Classic American Pilsner]

Classic American Pilsner – All Grain GONE

Batch #:

2012-08

Batch Size:

10 gallons

Boil Time:

60 min

Brew Date:

June 16, 2012

Statistics

Target OG:

1.055 13.6° P

OG:

1.052 12.9° P

Color:

5 SRM

IBU:

39 Tinseth

BU/GU:

0.75

Malts and Grains

Amount	Malt/Grain	% of Grist
10.00 pounds	Canadian Pilsner	62.5%
6.00 pounds	American Pale Malt (6-Row)	37.5%
16.00 pounds	Total Grain Weight	100%

Adjuncts

Amount	Adjunct
4.00 pounds	Flaked Corn

Hops

Amount	Hop	Time	Type	Use	Form	AA
2.00 ounces	Cluster	60 min	Bittering	Boil	Pellets	7.7%
1.00 ounces	Cluster	30 min	Bittering and Aroma	Boil	Pellets	7.7%
1.00 ounces	Cluster	15 min	Bittering and Aroma	Boil	Pellets	7.7%
1.00 ounces	Cluster	5 min	Bittering and Aroma	Boil	Pellets	7.7%
1.00 ounces	Cluster	1 min	Aroma	Boil	Pellets	7.7%
6.00 ounces	Total Hop Weight

Yeasts

Name	Lab/Manufacturer	Product ID	Amount
German Lager	White Labs	WLP830	500 ml

Equipment Profile 15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun

Batch Size:

10.00 gallons

Boil Volume:

12.55 gallons

Evaporation Rate:

9.00% per hour

Typical Efficiency:

72%

Hop Utilization:

100%

Mash Tun Volume:

10.00 gallons

Mash Tun Weight:

9.00 pounds

Mash Tun Specific Heat:

0.30 cal/gram per °C

Mash Tun Dead Space:

0.80 gallons

Loss:

1.00 gallons

Mash Profile Cereal Mash and Single Infusion Mash

Ideal Grain Temp:

72°F

Ideal Tun Temp:

72°F

Ideal Sparge Temp:

168°F

Ideal PH:

5.4

Notes:

Boil cereal adjuncts to add to infusion mash.

Mash Steps

#	Name	Type	Time	Temp.	Description
1	Protein Rest	Infusion	30 min.	104°F	Add 30% of mash water at 111° F / 44° C
2	Protein Rest	Infusion	45 min.	122°F	Add 10% of mash water at 181° F / 83° C
3	Saccharification	Infusion	60 min.	150°F	Add 25% of mash water at 200° F / 93° C
4	Mash Out	Infusion	10 min.	168°F	Add 35% of mash water at 208° F / 98° C

Water Profile Highlands Ranch, Colorado

Calcium:

31.4 ppm

Bicarbonate:

56.9 ppm

Sulfate:

41.1 ppm

Chloride:

0.9 ppm

Sodium:

27.0 ppm

Magnesium:

3.5 ppm

PH:

5.4

Notes:

Filtered through standard charcoal system.

Giesenschlager

Date Brewed:
Brewer/Assistant:

Brew Day Data

	Target	Actual	Notes
Strike Water Amount:	5.3
Strike Water Temperature:
Mash Temperature(s):
Mash Time:
Sparge Water Amount:	9.1
Sparge Water Temperature:
Pre-Boil Gravity:
Pre-Boil Amount:	11
Post-Boil Amount:	10
Boil Time:	60
OG:	1.052 / 12.9° P
Mash PH:
Boil PH:

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Log: Giesenschlager