Recipe: Skarey American Pilsner (KRISPY yeast)
Recipe Name: Skarey American Pilsner
Yeast: KRISPY
This beer is a slightly modified version of the Gold Country Pilsner (p. 136) from the book 'Sessions Beers' by Jennifer Talley. I was missing a few ingredients from her recipe so I swapped them out for what I had on hand. The result was a beer that reminds you of a Bohemian style lager but with more fruity esters going on. In traditional American Lager style, drink this while the mountains are still blue!
Author: Chris Saunders
Beer Style (BJCP): 1B American Lager
Batch Size: 22L
Pre boil specific gravity: 1.042
Original gravity: 1.048
Final gravity: 1.010
ABV (predicted): 5.0%
Apparent attenuation: 79%
IBU: 32 (Tinseth)
Color: 3 SRM
Fermentables (4.75 kg):
3 kg / 70% North American 2-Row Pilsner (Rahr)
800 g / 19% Flaked Rice(OiO)
500 g / 11% Malted White Wheat(Weyermann)
Water profile: Hamilton (Yellow Dry)
Ca 87 Mg 9 Na 14 Cl 53 SO 118
SO/Cl ratio: 2.2
Mash pH : 5.33
Sparge pH : 6
Mash profile:
Medium fermentability
68 °C - 60 min - Temperature
77 °C - 10 min - Mash Out
Water additions:
Use the Yellow Dry water profile and make necessary adjustments for your region. These additions work well for water sourced from Lake Ontario.
Mash - 0.75 g - Calcium Chloride (CaCl2)
Mash - 2.5 g - Gypsum (CaSO4)
Mash - 5 ml - Lactic Acid 88%
Sparge - 0.76 g - Calcium Chloride (CaCl2)
Sparge - 2.53 g - Gypsum (CaSO4)
Sparge - 1.52 ml - Lactic Acid 88%
15 min - Boil - 1 items - Whirlfloc
15 min - Boil - 5 g - Yeast Nutrients
Mash pH: 5.2
End of lauter pH: < 6.0
Final wort pH: 4.6
Hops/boil:
60 min - 5 g CTZ (15.5% AA, 9.2 IBU)
15 min - 5 g CTZ (15.5% AA, 5 IBU)
5 min - 56 g Saaz (3.8% AA, 6.6 IBU)
5 min - 38 g Cluster (8.2% AA, 9.8 IBU)
Hop Stand:
15 min hopstand @ 80 °C
15 min - 28 g Saaz (3.8%AA, 1 IBU)
Process notes: Adjust sparge water with Lactic Acid to bring pH below 6.0 to prevent tannin extraction during sparge.
Fermentation profile: Cool out to 25°C and pitch 200 billion cells of KRISPY Kveik. Insulate the fermenter with a blanket or something similar. Do not apply direct heat, as fermentation slows temperature will drop to ambient temperature.
