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Boulderhimian Pilsner
Bohemian Pilsener • All Grain • 5 gal
Traditional Bohemian pils, made with undermodifed malt, triple decoction and hoppy. Hop IBUs of a closer to an APA than an american pils.
February 25, 2014 pm 12:18pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 9.5 lbs
Floor-Malted Bohemian Pilsner Malt; Weyermann®
Floor-Malted Bohemian Pilsner Malt; Weyermann®
Czech-grown two-row spring barley. Traditional, authentic floor malt produced in Czech. Republic according to highest Weyermann® quality standards. Up to 100% of total grain bill. All lagers (especially Czech. Pils/Pilsner/Pilsener) as well as low-alcohol, “light”, and ales.
- .5 lbs
Caramel Malt 20L; Briess
Caramel Malt 20L; Briess
Candylike sweetness, mild caramel flavor. 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. • Caramel 20L is a roasted caramel malt that imparts golden color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- .5 lbs
Cara-Pils® Malt; Briess
Cara-Pils® Malt; Briess
Characteristics & Applications: • The endosperm is completely glassy and will appear to be darker than standard Brewers Malt. • Carapils® is a very unique dextrine-style malt that adds body, foam retention, and beer stability without influencing color or flavor. • Use to upgrade all types of beer, including light colored beers. • The non-fermentables in Carapils® are very advantageous in balancing body and flavor of dark colored beers. • May be used with or without other specialty malts. • Low usage of 1-5% will help achieve desired results. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 2 oz
Saaz - 3.5 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 - 3.5 AA% pellets; boiled 10 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 1 oz
Saaz - 3.5 AA% whole; boiled 1 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 1 oz
Saaz - 2.5 AA% whole; added dry to secondary fermenter
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
-
Wyeast 2042 Danish Lager™
Wyeast 2042 Danish Lager™
Rich, dortmund-style, crisp, dry finish. Soft profile accentuates hop characteristics.
Notes
Made a starter for 3 days with 800 ML water and 2 oz Pilsen DME, with stir plate. Brew day 2/22/2014 Mash - Triple Decoction All water in this recipe is distilled 1) Wet Grain by Added 2 gallons room temperature water. Boiled 1 gallon of water and added it raising temperature to 95. Added another 2 qts water for a temperature of 100. 2) 1st Decoction. Pulled off 1 gallon of thick mash. Raised to 135 (meant to hit 120) Rest for 10 min. Raised to 150. Rest 10 min. Boiled for 10 minutes. Poured back into mash tun. Temperature of whole mash was raised to 120. 3) 2nd Decoction. Pulled off 1 gallon thick mash. Boiled for 10 minutes. Poured back into main mash, mash temperature was raised to 140. Boiled 3qts water and added to mash to hit mash temperature of 150. 4) 3rd Decoction. Pulled off 1 gallon thing mash, boiled for 10 minutes. 5) Sparge. First wort hopping. Added 1 oz saaz pellets to mash for sparge. Established filter bed, then collected 7 gallon total for boil. 6) Boil. 1 oz Saaz added at 60 minutes. Timer stopped so at approximately 10 minutes left I added 1 oz saaz and wirlflock. 7) Whirlpool. During whirpool added 1 oz saaz hops. Cooled with wort chiller to 70. 8) Racked to carboy. There was so much fluff from the wirlflock, that I re-racked it to a 2nd carboy. Only collected 3 gallons wort. OG 1.051 9) Aeration. With Fish pump and 2 micron steel diffusion stone. 10) Set fermentation chamber to 48. Chilled wort and starter overnight, then pitched yeast from starter into wort. 11) Fermentation visible 24 hours after pitching
Style (BJCP)
Category: 2 - Pilsner
Subcategory: B - Bohemian Pilsener
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.052 | 1.044 - 1.056 |  |
| Terminal Gravity: | 1.015 | 1.013 - 1.017 | |
| Color: | 5.8 SRM | 3.5 - 6 | |
| Alcohol: | 4.8% ABV | 4.2% - 5.4% | |
| Bitterness: | 38.5 IBU | 35 - 45 | |
Discussion
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