On Wednesday, December 6, 2017, after a long period of doing ales of sorts, I decided to take another shot at brewing a Nooner-like Pilsner. I used the same ingredients mentioned on Sierra Nevada’s website. It is up to me to figure out the proportions of each of the ingredients.
Mashed in at 150.4°F (150 was target) for 90 minutes. Sparged at around 12 minutes per gallon and collected 7.2 gallons of wort. Boiled for 75 minutes. Held at between 166°F-174°F for a 15 minute whirlpool for that hop addition. Cooled to around 42°F using my chiller rig with hose water and then ice bath water once the wort chilled to 80°F.
I let the kettle sit for a couple of hours to settle out. Added two minutes of oxygen, then sprinkled two packets of Saflager 34/70 yeast on the surface, mixed well and put into the fermenter fridge at 49°F.
RECIPE
Batch Size: 5.25 gal
SRM: 3.9
IBU: 24.3
OG: 1.049
FG: 1.011
ABV: 5.0%
Final pH: x.xx (PREDICTED)
Brewhouse Efficiency: 62% (PREDICTED)
Boil Time: 75 Mins
Fermentables:
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4 lbs Briess Two Row, 2.0 SRM
4 lbs Dingemanns Pilsner malt, 2.0 SRM
1.5 lbs Munich Malt, 6.0 SRM
3 oz Acid malt, 3.0 SRM
Mash
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Mash-in at 150.4°F with 173°F water.
pH=5.21 after 17 mins.
Hops
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1.0 oz German Perl (Pellets, 4.5% AA) @ 60 min, 16.3 IBUs.
0.5 oz Saphir (Pellets, 2.4% AA) @ 15 min, 2.2 IBUs.
0.5 oz Strisselspalt (Pellets, 1.4% AA) @ 15 min, 1.3 IBUs.
0.5 oz Tettnang (Pellets, 2.1% AA) @ 15 min, 1.9 IBUs.
0.5 oz Saphir (Pellets, 2.4% AA) @ 15 min whirlpool at 170°F, 1.1 IBUs.
0.5 oz Strisselspalt (Pellets, 1.4% AA) @ 15 min min whirlpool at 170°F, 0.6 IBUs.
0.5 oz Tettnang (Pellets, 2.1% AA) @ 15 min min whirlpool at 170°F, 0.9 IBUs.
Other
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1 KICK Carrageenan Tablet (Whirlfloc equiv.) at 15 mins.
1/8 tsp Diammonium Phosphate yeast nutrient at 15 mins.
Water
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3.0 gallons mash water
1.2 g Calcium Chloride in Mash
1.2 g Gypsum in Mash
0.4 g Epsom Salt
6 gallons sparge water
2.4 g Calcium Chloride
2.5 g Gypsum
0.7 g Epsom Salt
0.4 mL 88% Lactic Acid
Calcium 64
Chloride 62
Sulfate 84
Sodium 8
Magnesium 5
Carbonate 13
Yeast
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Saflager 34/70, two packets.
Notes
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Brewed 12/6/17
6:00 pm: Placed fermentor bucket into fermentor fridge. Fermentor temp set at 49°F.
12/7/17 9:00am: A sneak peek through the airlock hole about 15 hours after pitching the yeast:
12/9/17 9:00 am: Another view through the airlock hole reveals nice krausen at 63 hours.
12/10/17 10:30 am: Fermenter temp set to 52°F. Still a healthy krausen at 76.5 hours into the ferment.
12/11/17 1:30 pm: Krausen at 103.5 hours into the ferment.
12/12/17 11:00 am: Krausen at 128 hours.
12/13/17 9:30 am: Krausen at 150.5 hours.
12/15/17 9:30 am: Fermenter temp set to 57° at 198.5 hours (8.27 days).
12/16/17 10:00 am: The view at 222.77 hours (9.29 days).
12/18/17 11:00 am: Thinned krausen at 271.77 hours (11.32 days).
12/19/17 10:00 am: Fermenter temp set to 60°F. Waning krausen at 294.77 hours (12.28 days).
12/21/17 11:00 am: View at 343.77 hours (14.32 days).
12/22/17 10:30 am: Set temperature to 14°C (57.2°F).
12/23/17 9:00 am: 389.77 hours (16.24 days) into fermentation. Set temperature to 12.5°C (54.5°F).
12/24/17 7:30 am: Temperature set to 11°C (51.8°F).
12/25/17 9:30 am: View at 462.77 hours (19.28 days). Temperature set to 9.5°C (49.1°F).
12/26/17 9:30 am: Temperature set to 8.0°C (46.4°F).
12/27/17 10:00 am: Set temperature to 6.5°C (43.7°F).
12/28/17 8:30 am: Temperature set to 5.0°C (41°F).
12/29/17 10:00 am: Temperature set to 3.5°C (38.3°F).
12/30/17 9:30 am: Temperature set to 2.0°C (35.6°F).
