Continuing to fine-tune this recipe. I switched from qbrew to BrewTarget, which puts out this nice html. For this batch, I did a double decoction mash, and used a lot more Saaz for finishing hops. Also, the Magnum I used for bittering is FWH. So just two hops additions, the Magnum at FWH, and the Saaz at 5 minutes.
| Style |
Bohemian Pilsener |
Date |
Sat Nov 2 2013 |
| Boil Time |
90.000 min |
Efficiency |
70 |
| Boil Volume |
12.588 gal |
Preboil Gravity |
1.052 |
| Final Volume |
10.088 gal |
Starting Gravity |
1.054 |
| IBU |
37.9 |
Final Gravity |
1.014 |
| ABV |
5.3% |
Estimated calories(per 12
oz) |
179 |
Fermentables
Total grain: 23.000 lb
| Name |
Type |
Amount |
Mashed |
Late |
Yield |
Color |
| Pilsner (2 Row) Ger |
Grain |
20.000 lb |
Yes |
No |
81% |
2.0 srm |
| Cara-Pils/Dextrine |
Grain |
1.000 lb |
Yes |
No |
72% |
2.0 srm |
| Munich Malt - 10L |
Grain |
1.000 lb |
Yes |
No |
77% |
10.0 srm |
| Vienna Malt |
Grain |
1.000 lb |
Yes |
No |
78% |
4.0 srm |
Hops
| Name |
Alpha |
Amount |
Use |
Time |
Form |
IBU |
| Magnum |
13.5% |
1.500 oz |
First Wort |
90.000 min |
Leaf |
31.9 |
| Saaz (USA) |
3.8% |
6.000 oz |
Boil |
5.000 min |
Leaf |
6.0 |
Misc
| Name |
Type |
Use |
Amount |
Time |
| Irish Moss |
Fining |
Boil |
1.000 tsp |
15.000 min |
Yeast
| Name |
Type |
Form |
Amount |
Stage |
| Wyeast 2124 - Bohemian Lager |
Lager |
Liquid |
0.528 cup |
Primary |
Instructions
| Completed |
Time |
Step |
|
-- |
Add grains :
- 20.000 lb Pilsner (2 Row) Ger,
- 1.000 lb Vienna Malt,
- 1.000 lb Cara-Pils/Dextrine,
- 1.000 lb Munich Malt - 10L
|
|
-- |
Heat water :
- 8.615 gal water to 132.954 F,
- 6.963 gal water to 181.068 F
|
|
75.000 min |
Infusion - Protein : Add 8.615 (who can measure this accurately? I eyeballed 8.75 gallons)
gal water at 132.954 F (135F actual) to mash to bring it to
121.000 F (125F actual). Hold for 10.000 min. Adjust pH to
5.2. |
|
55.000 min |
Decoction - Beta : Pull 3.401
gallons of thick part of mash (~10 qts actual, I mis-converted gallons to quarts, but it worked out okay). Heat to 147F, hold 10 minutes. Note this means the main mash is holding for 20+ minutes
for the protein rest. Bring to a boil and return to the mash
tun to bring main mash to 147.000 F (149F actual, not bad). Check pH. |
|
35.000 min |
Decoction - Alpha : Rest 10 minutes. Pull 2.918
gal of the thick part of the mash (did about 10 qts again). Heat to 158F, hold 10 minutes. Bring to a boil and return to the mash
tun to bring it to 158.000 F (157F actual, pretty decent). Check pH. Rest 20 more minutes. Iodine test shows conversion complete after 15 minutes, so drained to boil kettle. Note that
FWH are already in the kettle. |
|
15.000 min |
Infusion - Batch Sparge : Add
6.963 gal water (7.5 gallons actual to hit 12.5 in BK, but actually ended up with 13 gallons in BK) at 181.068 F to mash to bring it
to 165.000 F. Hold for 15.000 min. Adjust pH to
5.2. |
|
-- |
First wort hopping : Do first
wort hopping with 1.500 oz Magnum. Record
pre-boil SG and pH. |
|
90.000 min |
Start boil : Bring the wort to a
boil and hold for 90.000 min. |
|
15.000 min |
Misc addition : Put 1.000 tsp
Irish Moss into boil for 15.000 min. |
|
5.000 min |
Hop addition : Put 6.000 oz Saaz
(USA) into boil for 5.000 min. |
|
-- |
Flameout : Stop boiling the
wort. |
|
-- |
Post boil : You should have
11.088 gal wort post-boil (forgot to measure). You anticipate losing
1.000 gal to trub and chiller loss. The final
volume in the primary is 10.088 gal (close enough, looks like 10 gallons even to me). Record SG (1.052)
and pH (5.23). |
|
-- |
Pitch yeast : Cool wort,
oxygenate (60 seconds in each fermenter), and pitch Wyeast 2124 - Bohemian Lager
Lager yeast, to the primary. |
|
-- |
Ferment : Let ferment until FG
is 1.014. See recipe notes. |
|
-- |
Transfer to secondary : Transfer
beer to secondary. |
| Actual PreBoil Volume: | 13 gallons |
Actual PreBoil Gravity: | 1.052 |
| PostBoil Volume: | ??? |
PostBoil Gravity: | 1.055 |
| Volume into fermenter: | 5 gallons in 2 fermenter buckets. |
Notes
Ferment 12 days at 50F
Raise to 65F, hold for 1 day
Rack
to kegs Lager 40 days at 34F
Without moving lager kegs,
rack to new kegs
Prime with 2.25 oz table sugar per keg
Ready to drink in 14 days
