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beer of kings

beer of kings

Bohemian Pilsener : Extract : 5 gal

the plumber

another try a a bud clone

February 2, 2013 at 07:48am

0.0/5.0 0 ratings

Ingredients (Extract5 gal)

  • 0.25 lbs 2-Row Caramel Malt 60L; Briess

    2-Row Caramel Malt 60L; Briess

    Sweet, Pronounced Caramel. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • 2-Row Caramel Malt 60L is a roasted caramel malt that imparts deep golden to red color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to amber and red beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 5.00 lbs Ultralight Extract (MoreBeer); Alexanders

    Ultralight Extract (MoreBeer); Alexanders

    By the pound. Made for MoreBeer! by Alexanders this extract is 100% made from Great Western 2-row malt. It is the lightest malt extract available. This is the malt extract that we use as a base for most of our ingredient kits, from Pilsner to Imperial Stout. It is made locally in California's Central Valley and is often only a few days old when we receive it. It never lasts longer than a few weeks in our shop, where we package it in nitrogen flushed jars. Does fresh extract make a difference... decide for yourself! We recommend customer's to store there extract in the refrigerator if they do not plan on using it after 3-4 weeks. Make sure you thaw out your extract a week before you brew. Cheers!

  • 1.00 lbs Invert Sugar

    Invert Sugar

    Increases alcohol. Use in some Belgian or English ales. Made from sucrose & is 5-10% less fermentable than sucrose. Does not contain dextrins.

  • 2.0 oz Czech Saaz - 3.5 AA% pellets; boiled 60 min

    Czech Saaz

    Very mild. 'Noble'.

  • 2.00 oz Tettnanger - 4.5 AA% pellets; boiled 5 min

    Tettnanger

    Mild, slightly spicy. 'Noble'.

  • 1 ea Whirlfloc Tablets (Irish moss) - @ 15 (omitted from calculations)

    Whirlfloc Tablets (Irish moss)

    Enhanced Irish Moss in convenient tablet form

  • 1 ea Wyeast Nutrient - servo tab @ 12 (omitted from calculations)

    Wyeast Nutrient

    Although wort is a good growth medium for yeast, additional Wyeast Nutrient will reduce lag time, improve yeast viability and provide consistent attenuation rates. Low assimilable nitrogen concentrations (FAN) of grape must or wort have long been known as a cause of sluggish or stuck fermentations. Wyeast yeast nutrient, a blend of vitamin B's, minerals, inorganic nitrogen (DAP), organic nitrogen (amino acids), zinc, phosphates and other trace elements will benefit yeast growth and carbohydrate uptake for a more rapid, complete fermentation. Use 1/4 tsp per pint for beer propagation, 1 tsp per 5 gallons for wine or beer fermentation or 1.5 oz per 10 barrels for beer fermentation.

  • Fermentis US-05 Safale US-05

    Fermentis US-05 Safale US-05

    The most famous ale yeast strain found across America, now available as a ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. Final gravity: medium. Pitching 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 27C± 3C(80F ±6F). 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(68F). 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: 1.046 1.044 - 1.056
Terminal Gravity: 1.013 1.013 - 1.017
Color: 5.2 SRM 3.5 - 6
Alcohol: 4.2% ABV 4.20% - 5.40%
Bitterness: 36.8 IBU 35.00 - 45.00

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