A ProMash Brewing Session - 01-31-2010 Pilsner

01-31-2010 Pilsner Brewing Date: Sunday January 31, 2010 Head Brewer: Ted Asst Brewer:    Recipe: Pilsner Recipe Specifics Batch Size (Gal): 10.00 Wort Size (Gal): 10.00 Total Grain (Lbs): 18.00       Anticipated OG: 1.049 Plato: 12.22 Anticipated SRM: 2.7         Anticipated IBU: 41.7       Brewhouse Efficiency: 78  %    Wort Boil Time: 60  Minutes    Actual OG: 1.049 Plato: 12.15    Actual FG: 1.012 Plato: 3.07    Alc by Weight: 3.80 by Volume: 4.87 From Measured Gravities. ADF: 74.7 RDF: 62.2 Apparent & Real Degree of Fermentation. Actual Mash System Efficiency: 78 % Anticipated Points From Mash: 49.30 Actual Points From Mash: 48.98 Grain/Extract/Sugar % Amount Name Origin Potential SRM 88.9 16.00 lbs.  Pilsener Malt(2-Row) Continental Europe 1.035 1 5.6 1.00 lbs.  Sauer(acid) Malt    1.035 2 5.6 1.00 lbs.  Vienna Malt Germany 1.037 3 Potential represented as SG per pound per gallon. Hops Amount Name Form Alpha IBU Boil Time 0.90 oz.  Columbus Pellet 14.80 32.8 60 min 1.00 oz.  Tettnanger - Homegrown Whole 2.00 4.5 60 min 1.00 oz.  Tettnanger - Homegrown Whole 2.00 1.5 20 min 0.50 oz.  Tettnanger Pellet 3.80 1.6 20 min 1.50 oz.  Saazer Pellet 2.10 1.3 5 min Yeast DCL Yeast W-34/70 SafLager Weihenstephan Mash Schedule Rest Temp Time Dough In: 0 0 Min Saccharification Rest: 149 90 Min Mash-out Rest: 0 0 Min Sparge: 165 45 Min Total Mash Volume Gal: 5.44 - After Additional Infusions Runnings Stopped At: 1.010 SG 2.56 Plato All temperature measurements are degrees Fahrenheit. Notes 1 Whirlfloc tablet for 20 minutes