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HARP 1962
Bohemian Pilsener • All Grain • 11 gal
Specifics robbed from stolen 1962 brew log. http://barclayperkins.blogspot.com/2009/09/lets-brew-wednesday-1962-harp-lager.html
November 10, 2013 pm 12:29pm
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Ingredients (All Grain, 11 gal)
- 8 lbs
Pilsen Malt; Dingemans
Pilsen Malt; Dingemans
Light in color and low in protein, Dingemans Pilsen is produced from the finest European two-row barley. This malt is well modified and can easily be mashed with a single-temperature infusion.
- 8 lbs
Pale Ale Malt; Pauls Malt
Pale Ale Malt; Pauls Malt
Made from two-row winter barley, Pauls Pale Ale malt is traditionally used in infusion mashing systems to produce amber colored pale ale, bitter, and export styles of beer.
- 4 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.
- 5 oz
Hallertauer Tradition - 3.5 AA% whole; boiled 60 min
Hallertauer Tradition
Fine, 'Noble'.
- 1 oz
Saaz - 5.0 AA% pellets; boiled 15 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 1 oz
Hallertauer Tradition - 4.0 AA% pellets; boiled 15 min
Hallertauer Tradition
Fine, 'Noble'.
-
Wyeast 2247 European Lager II
Wyeast 2247 European Lager II
Clean dry flavor profile often used in aggressively hopped pilsner. Mild aromatics, slight sulpher production, dry finish.
Notes
NIGHT BEFORE Yeast starter. Clean brewery, fermenter, kegs and fill HLT. Weigh and mill grains. BREWDAY 1) SET UP- *Plug in HLT and reset to 14f above first rest (14 + __f = __f Strike Water) *Boil a couple inches of water in Tun *Start fermenter to boil 2) MASH- Add 1.5 QUARTS of water for every Lb of grain (__lbs grain = __Gals) 1st Rest @ __f for __min Set HLT for 185f 2nd Rest @__f for __min 3rd Rest @__f for __min Mash Out at 180 Recirc, Slowly for a short time 3) SPARGE 4) BOIL- Caramelize 1st runnings? __Yes __No OTHER INGREDIENTS_______________________ 60/120 min hops __oz @ __%AA _________________________________________ 60/120 min hops __oz @ __%AA _________________________________________ 15 min hops __oz @ __%AA _________________________________________ 15 min hops __oz @ __%AA _________________________________________ 0 min hops __oz @ __%AA _________________________________________ 0 min hops __oz @ __%AA 5) CHILL- At the 15min mark start pump through chiller to sterilize and add flavor hops. 0min mark add Aroma Hops and kill burner. Chill to __f to pitch ___________yeast. Set up fermenter and oxy rig. Transfer. FERMENTATION NOTES (length, f.g., etc)________________________________________________________ ____________________________________________________________________________ KEGGING NOTES (keg numbers, vert/horiz, etc )__________________________________________________ _____________________________________________________________________________
Style (BJCP)
Category: 2 - Pilsner
Subcategory: B - Bohemian Pilsener
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.047 | 1.044 - 1.056 |  |
| Terminal Gravity: | 1.014 | 1.013 - 1.017 | |
| Color: | 3.5 SRM | 3.5 - 6 | |
| Alcohol: | 4.3% ABV | 4.2% - 5.4% | |
| Bitterness: | 40.7 IBU | 35 - 45 | |
Discussion
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