Recipe: ANZAC Pils

Style: 2A. German Pilsner (Pils)

Description:

First crack at a Pilsner
Uses Australian Pils Malt (Joe White) and NZ Hops (Riwaka and Pacific Hallertau
in Dry Hop)

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Target Volume [ltr (gal)]:                                          23.00 (6.08)
Alcohol By Volume:                                                         5.26%

Estimated Original Gravity [SG]:                                           1.049
Estimated Final Gravity [SG]:                                              1.010
Estimated Attenuation:                                                    80.00%
Estimated Mash Efficiency:                                                75.00%

Bitterness [IBU]:                                                          43.59
Color  [SRM(EBC)]:                                                   3.65 (7.19)

BU:GU ratio:                                                               0.889
Balance:                                                                   2.067

Balance <1 sweeter malty beer, >1 more bitter beer, =1 balanced beer.

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Fermentables:

Weight [gms(lbs)]   Type                                       Gravity [SG]  Weight %
5000.00 (11.02)     Pilsner Malt (Weyermann)                          1.049   100.00%

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Hops:

Hop Utilisation Method: Tinseth - No chill cooling method

Weight [gms(lbs)]   Type                              AA%  IBU      IBU%   Time[Mins]
30.00 (1.06)     D Saaz                          5.50%   17.61    40.40%     60.00
30.00 (1.06)     D Saaz                          5.50%   15.87    36.41%     30.00
30.00 (1.06)     D Saaz                          5.50%   10.11     0.00%      0.00

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Yeast:

Type                             Atten %       Min temp [C(F)]   Max temp [C(F)]
German Lager Yeast - WLP830          80.00%      10.00 (50.00)     13.00 (55.40)

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Mash schedule:

Name                          Type            Temperature [C(F)]     Time [Mins]
Sacchrification               Infusion             67.00 (152.60)             60

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