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