• Favorite
  • Discuss
  • Subscribe
Connect
Gonzo Bohemian Pilsner

Gonzo Bohemian Pilsner

Bohemian Pilsener : All Grain : 28 L

Contemarsiglia

Grains added at 52°C, first stop at 63°C for 20 mins, second stop at 72°C for 20 mins.

November 1, 2012 at 08:58am

0.0/5.0 0 ratings

Ingredients (All Grain28 L)

  • 6 kg Pilsner Malt; Weyermann

    Pilsner Malt; Weyermann

    German-grown two-row spring barley (2004 harvest). Product Characteristics:Perfect foundation grist for all lagers. Excellent modification and favorable protein and glucan levels. Excellent lautering properties. Provides finished beer with substantial body and mouthfeel, as well as good foam development and head retention. Very flexible grain with high extract efficiency for reliable lager-making in any brew house, including pub ale systems. Yields optimum results for any process⎯from single-step to multi-step infusion, to decoction. Recommended Quantities: Up to 100% of total grain bill. Suitability (beer styles): All lagers, especially Pils/Pilsner/Pilsener, low-alcohol beer, “light“ beer, Belgian beers

  • 1 kg Weyermann Carapils®/Carafoam®; Weyermann

    Weyermann Carapils®/Carafoam®; Weyermann

    German-grown two-row spring barley (2004 harvest). Product Characteristics: Same color rating and brewing characteristics as regular Weyermann Pilsner Malt, except for enhanced foam production, head retention, and fuller body and mouthfeel. Recommended Quantities: Up to 5% of total grain bill for pale/blond beers; up to 40% for Bockbier Suitability (beer styles): Lagers: Pils/Pilsner/Pilsener, all pale to golden lagers, low-alcohol beer, “light“ beer, Bockbier

  • 1 kg Sauer Malt; Meussdoerffer

    Sauer Malt; Meussdoerffer

    Produced with natural lactic acid bacteria, Meussdoerffer Sauer Malt may be used to adjust mash pH, which will intensify fermentation and preserve the light color and flavor stability in Pilsner type beers.

  • 90 g Saaz - 4.2 AA% pellets; boiled 60 min

    Saaz

    Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.

  • 15 g Saaz - 4.2 AA% pellets; boiled 15 min

    Saaz

    Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.

  • 18 g Saaz - 4.2 AA% pellets; boiled 3 min

    Saaz

    Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.

  • Fermentis S-23 Saflager S-23

    Fermentis S-23 Saflager S-23

    This bottom fermenting yeast is originating from the VLB (Berlin) in Germany and is known under the code RH. The strain is used by Western European commercial breweries and has been reported to produce lagers with some fruity and estery notes. Sedimentation: high. Final gravity: medium. Instructions:Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 23C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.

Style (BJCP)

Category: 2 - Pilsner

Subcategory: B - Bohemian Pilsener

Range for this Style
Original Gravity: 1.057 1.044 - 1.056
Terminal Gravity: 1.017 1.013 - 1.017
Color: 7.3 SRM 3.5 - 6
Alcohol: 5.4% ABV 4.20% - 5.40%
Bitterness: 41.7 IBU 35.00 - 45.00

Discussion

Post a Comment

Subscribe to this discussion.