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CAP 2012-05
Classic American Pilsner • All Grain • 11 gal
This is the third batch this year--goes fast.
May 12, 2012 am 10:30am
5.0/5.0 1 rating
Ingredients (All Grain, 11 gal)
- 15 lbs
Pilsen 6RW Malt; Castle Malting
Pilsen 6RW Malt; Castle Malting
Features: The lightest coloured Belgian malt. Produced from the finest European two-row spring barley varieties: Henley, Tipple, Sebastian, Prestige, Thorgall. Kilned at up to 80- 85°C. Usage: All beer types. Can be used up to 100% or as part of the mixture. Characteristics: The lightest in colour and low in protein, this malt is well modified and can be easily mashed with a single-temperature infusion. Our Pilsen malt carries a strong, sweet malt flavour and contains enough enzymatic power to be used as base malt.
- 3.5 lbs
Corn Flaked (Maize)
Corn Flaked (Maize)
Generally a neutral flavor, used to reduce maltiness of beer. Produces beer with a milder, less malty flavor. Uses: Primarily for light Bohemian and Pilsner lagers.
- 2 oz
Cluster - 8.7 AA% whole; boiled 60 min
Cluster
Used for bittering and flavor qualities in light and dark American lagers. Aroma is very floral.
- .5 oz
East Kent Goldings - 6.6 AA% whole; boiled 10 min
East Kent Goldings
Mild, slightly flowery.
- .5 oz
Styrian Goldings - 3.8 AA% pellets; boiled 10 min
Styrian Goldings
Mild, pleasant.
- .5 oz
East Kent Goldings - 6.6 AA% whole; boiled 1 min
East Kent Goldings
Mild, slightly flowery.
- .5 oz
Styrian Goldings - 3.8 AA% pellets; boiled 1 min
Styrian Goldings
Mild, pleasant.
- 2 tsp
Irish Moss - (omitted from calculations)
Irish Moss
A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.
- 1 tsp
Wyeast Nutrient - (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.
-
White Labs WLP802 Czech Budejovice Lager
White Labs WLP802 Czech Budejovice Lager
Pilsner lager yeast from Southern Czech Republic. Produces dry and crisp lagers, with low diacetyl production.
Notes
Mash at 153 to conversion.
Style (BJCP)
Category: 2 - Pilsner
Subcategory: C - Classic American Pilsner
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.043 | 1.044 - 1.060 |  |
| Terminal Gravity: | 1.010 | 1.010 - 1.015 | |
| Color: | 2.6 SRM | 3 - 6 | |
| Alcohol: | 4.3% ABV | 4.5% - 6% | |
| Bitterness: | 38.1 IBU | 25 - 40 | |
Discussion
lagering process
2012-05-12 7:45pm
I must say, for this fine pilsner to be moving out of your home brewery that fast in such a short time, I must try your version of this fine beer to cool me off this summer. Please post your primary and lagering notes. Thank you, and cheers!
Great Summer Beer
2012-05-14 2:17pm
Mash at 152-153 for about 60-70 minutes. Chill quickly. Aereate thoroughly. Pitch at 65-70 degrees. Ferment at 60 degrees to completion (roughly a week). Transfer to secondary and crash cool for 1 week at 34 degrees. Keg, gas up and enjoy.
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