imperial pilsner recipe input please

[Brewpastor]

Another recipe in the works...

I want to try the new Delta Leaf hops. I also want to try my new hop screen in combination with my whirlpool chiller as an in-kettle hopback. Further, I want to try a new idea I have for a home hop torpedo (such as SN created). So I am looking for balanced bitterness in per portion to a German Pilsner, with significant hop aroma from the kettle/whirlpool/hopback addition and the torpedo dry hops.

Please pass along thoughts, ideas and impressions for this work in process.

Dawn of a New Day Imperial Pilsner
23-A Specialty Beer



Size: 22 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 232.7 kcal per 12.0 fl oz

Original Gravity: 1.070 (1.026 - 1.120)
|===============#================|
Terminal Gravity: 1.017 (0.995 - 1.035)
|================#===============|
Color: 5.59 (1.0 - 50.0)
|=========#======================|
Alcohol: 6.88% (2.5% - 14.5%)
|=============#==================|
Bitterness: 59.7 (0.0 - 100.0)
|=================#==============|

Ingredients:
60.0 lb Pilsner Malt
250 g Delta Leaf (6.5%) - added during boil, boiled 60.0 min
100 g Delta Leaf (6.5%) - added during boil, boiled 20.0 min
100 g Delta Leaf (6.5%) - steeped after boil
100 g Delta Leaf (6.5%) - added dry to primary fermenter

Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m


Results generated by BeerTools Pro 1.5.1

[Quin]

Looks about right. Had to do the math for the conversion. 100g ~ 3.5 oz.

Splitting hairs, but I might decrease the gravity down to 1.064-1.066, mash around 148°F, and try to dry it out more. I've gotten 80% attenuation out of all pils mashes before, but I've never tried it with a 1.070 gravity.

Also I would move the 20 minute addition to the whirlpool.

[BrewerJ]

Looks good to me, remember to have a big healthy pitch of lager yeast. If you are going to do a hot extended whirlpool then I would move the 20 min addition closer to flame out. But if you cool immediately then I would leave it at the 15-20 mark. Also if you do drop the gravity then dont forget to drop the ibus or else you will be a bitter mess. Let us know how it turns out. Explain this homemade torpedo?

[Brewpastor]

Thanks for the input.

I like the idea of moving the 20 minutes closer or into the whirlpooling. I want balancing bitterness and big aroma, with a touch of flavor but not enough to kill the malt. I am planning on a low mash temp in the 148 range. I assume the torpedo circulation will help with attenuation as well. My water should accentuate the dryness. I have a whirlpool chiller set-up with glycol chilled water running through the copper. Chilling is pretty effective and so perhaps dropping the hops down to 10 minutes or less makes sense. I will pitch with a large slurry from a local micro so that should be cool and run o2 inline as it is pumped to the fermenter.

The torpedo is an inline dairy filter. It is a tri-clover canister with a variable 3 screen filter inside. I will simply load it with cones after fermentation is complete and circulate the beer through it for a day or so. I have a jacketed conical and so I can manipulate the temperature. From what I read it sounds like it will be best to do a diacetyl rest, drop the temp back and then torpedo it. The beer is pumped out the bottom of the fermenter, through the hops and back into the fermenter through the top.

Any ideas or process issues foreseen? I think I will post a thread on that topic and see what wisdom I can mine.

[BrewerJ]

Make sure the beer is done and most of the yeast has dropped out. Clear beer picks up hop flavor much better. Also warmer temps above sixty also aid in hop pickup. Yeah I crash cool and ten minutes is my favorite for a simulated commercial whirlpool

[Brewpastor]

Cool. What do you mean by a simulated commercial whirlpool?

[Brewpastor]

Never mind the last post. I understand. Too long at work...