Commercial Sign In
YCH033 - Palisade Pils
June 01, 2021
SPECIFICATIONS
- Original Gravity
- 1.050
- Final Gravity
- 1.010
- Ibu
- 38
- Abv
- 5.5%
INGREDIENTS
-
Grains
Amount
-
Pilsner Malt
93% -
Vienna Malt
5% -
Wheat Malt
2%
-
Yeast & Adjuncts
Amount
-
German Lager
18 million cells/mL -
Whirlfloc
Variable -
Yeast Nutrient
Variable
| Hops | Type | AA | Addition | Amount |
|---|---|---|---|---|
| Columbus | T-90 Pellets | 14.5% | 90 min | 0.5 g/L |
| Palisade® Brand | T-90 Pellets | 6.6% | 15 min | 1.1 g/L |
| Palisade® Brand | T-90 Pellets | 6.6% | 5 min | 1.5 g/L |
| Palisade® Brand | T-90 Pellets | 6.6% | Whirlpool | 1.5 g/L |
INSTRUCTIONS
-
Step 1
Perform an infusion mash to achieve a mash temp of 144°F/62°C for 40 min.
-
Step 2
Second mash temp is at 162°F/72°C for mash temp for 20 min.
-
Step 3
If a step-mash is not possible, perform a single-infusion mash at 147°F/64°C for 60 minutes.
-
Step 4
Vorlauf until the wort has cleared and is free of grain particles.
-
Step 5
Runoff into the kettle and sparge with 180°F/82°C water.
-
Step 6
Bring the wort to a boil.
-
Step 7
After 45 min, add Whirlfloc for clarity and yeast nutrient for yeast health.
-
Step 8
After 60 min, turn off the burner. Let the wort cool to about 204°F/96°C. Add the whirlpool hop additions. Note: All whirlpool
additions are calculated based on a 15 minute whirlpool starting at 204°F/96°C. -
Step 9
Gently create a whirlpool in the kettle.
-
Step 10
Quickly cool the wort to 50°F/10°C, aerate it, and transfer in into a sanitized fermenter.
-
Step 11
Pitch the appropriate amount of German Lager yeast and add either an airlock or blowoff tube to the fermenter.
-
Step 12
Fermentation schedule: Ferment to at least 50% attenuation at 52°F/11°C. Then, with around 1.024 specific gravity remaining
gradually increase temp to 59°F/15°C. -
Step 13
After the beer has passed forced diacetyl test, cool the fermenter to 32°F/0°C at a rate of 2°C per day.