Dickie’s Pilsner 2017

Dickie’s brew at the farm.

Grain bill- 50# Pilsen malt (MaltEurope)

Hop bill-

  • 10 oz 3.7% Tettnang 60′
  • 4 oz 4.3% HAllertau 15′
  • 4 oz 4.3% Hallertau 5′

Yeast- SafLager W-34/70

Water-  St. Louis County H2O

  • Mashin 20g
  • Bump 10g
  • Sparge 25g

Calculated stats-

  • OG 1.048
  • FG 1.010
  • IBU 34
  • ABV 5%

Brew day-

  • April 22, 2017
  • Dickie, Charles, Tom
  • Strike 20g @ 160F
  • Mashin @ 140F 15′
  • Bump 148F 120′

Brew day went smoothly. Finished between 25-30g of wort. Sample tasted good.

Fermentation-

  • Primary kicked off w/in 24 hours
  • Stayed in Primary for three weeks until racked directly to kegs for lagering
  • Temps during fermentation stayed in the low 60’s F.
  • Final Gravity 1.014
  • Pulled one keg for Crawfish Boil to serve as a Zoigl, or a fresh Pilsner
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