AG13:  American Pilsner

Brewed 20100606

I wanted to do an all-barley pils and I didn't feel like waiting around for some 6-row so I did this with all 2 row.  Also didn't order the right hops in time, but hell, this should work.

10.0 lb 2-row

60 minute mash at 152F.

Used R.O. water in the mash with 1tsp chalk and 1.5 tbsp 5.2 buffer.

Boil additions:

1 oz Cascade 60 min
1 oz Mt Hood 20 min
1 oz Saaz     5 min

1 tsp Irish moss 15 min

Ferment at 48F with WLP833.  It's a german yeast, I know, but this is only my second lager and I wanted to use a versatile strain.  White Labs says this is gaining popularity in CAP recipes.

I did a 1qt starter last weekend, chilled, decanted, stepped up to 2qt and it's been in the fridge for about 36 hours... probably be 48 before I decant and pitch cold into cool wort.


Notes:

0619:  heating water

0642:  Grain ready, MLT preheating.

0657:  Doughed in at 151F, 3.625 gal (.375 over)

0755:  Added 1.625 gal for mashout

0831:  Finished draining to bk 15.2% brix (99%), added 2.5 gal sparge

0850:  Sparge complete, 6.25 gal at 12.2% (92%) into the kettle

0859:  Boil on, 1oz cascade added

0942:  1 oz Mt. Hood (-17 min)

0944:  1 tsp irish moss

1013:  chilled, whirpooled, resting

1037:  racking to fermenter

1051:  Into fermenter and chilling to pitching temps

1122:  Cleanup complete.  ~5.5 hour brewday.  It's bloody hot, too.

20100607, PM:  Pitched starter slurry at 49.9F and injected O2.