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Pilsniak Ale
Bohemian Pilsener • All Grain • 5.5 gal
All grain recipe based on the delicious Pilsner Urquell.
April 27, 2011 pm 06:02pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5.5 gal)
- 10 lbs
Bohemian Pilsner Malt; Weyermann®
Bohemian Pilsner Malt; Weyermann®
Czech-grown two-row spring barley “HANKA”. Processed specifically for “Bohemian” characteristics to impart a full body, golden-blond color, and complex maltiness to the finished brew. Recommended Quantities: Up to 100% of total grain bill. Suitability (beer styles): All lagers (especially Pils/Pilsner/Pilsener) as well as low-alcohol, “light“, and Belgian ales and lagers.
- 2 lbs
Maris Otter Pale
Maris Otter Pale
An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.
- 1 oz
Saaz - 5.0 AA% pellets; boiled 60 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 1 oz
Saaz - 5.0 AA% pellets; boiled 25 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 1 oz
Saaz - 5.0 AA% pellets; boiled 8 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
-
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: | 1.055 | 1.044 - 1.056 |  |
| Terminal Gravity: | 1.016 | 1.013 - 1.017 | |
| Color: | 4.5 SRM | 3.5 - 6 | |
| Alcohol: | 5.1% ABV | 4.2% - 5.4% | |
| Bitterness: | 36.5 IBU | 35 - 45 | |
Discussion
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