Total War

Mashing at 153F. Start yeast starter and keep at 50F. Chill Wort down to 50F. Add yeast. Should Primary for about 2 weeks at 50. 36 hour diactyl rest at 60F. Secondary for 3 weeks at 40F, 1 week at 35F. Bottle at room temp for 2 weeks then chill. Refer to John Palmer interwebs.

Brewer: Jack Dords
Beer Style: German Pilsner (Pils)
Recipe Type: All Grain

malt and fermentables

%	LB	OZ	Malt or Fermentable	ppg	°L
86%	9	0	Pilsner Malt	38	2
10%	1	0	Munich Malt	37	7
5%	0	8	American Dextrin (Cara-Pils)	33	1
	10	8

Original Gravity: 1.057
(1.051 to 1.059)
Final Gravity: 1.014
(1.012 to 1.015)
Color: 4° SRM; (Yellow)
Mash Efficiency: 80%

hops

time	oz	variety	form	aa
60	0.5	Magnum	pellet	13.6
15	0.5	Hallertau	pellet	4.4
15	0.5	Tettnanger	pellet	4.4
0-5	0.5	Tettnanger	pellet	4.4
0-5	0.5	Hallertau	pellet	4.4

Bitterness: 6.8 HBU; 26.2 IBU; ƒ: Average
BU:GU: 0.46

yeast

Wyeast Bavarian Lager (2206)

lager yeast in liquid form with medium to high flocculation

Alcohol: 5.7% A.B.V.; 4.4% A.B.W.
Calories: 186 per 12 oz.

misc

use	time	amount	ingredient
Secondary	0 min	1 ounces	Gelatin
Boil	10 min	1 ounces	Irish Moss

Units: U.S. Metric

comments

Something very clever (not to mention beery).

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