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Bunny Pils
Bohemian Pilsener • All Grain • 5 gal
A refinement of a recipe I made in May of 2001 - made it into the final round of the 2001 Minnesota Renaissance Festival.
January 23, 2002 pm 04:50pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 11 3/4 lbs
German 2-row Pils
German 2-row Pils
- 1/8 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- 1/8 lbs
Crystal Malt 10°L
Crystal Malt 10°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales. Characteristics & Applications: • In contract 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 10L 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 2-Row Malting Barley varieties.
- 1 1/2 oz
Saaz - 5.0 AA% whole; 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% whole; boiled 30 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 3/4 oz
Saaz - 5.0 AA% whole; boiled 15 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 3/4 oz
Saaz - 5.0 AA% whole; boiled 1 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 1 tsp
Phosphoric Acid - Sparge - (omitted from calculations)
Phosphoric Acid - Sparge
- 1 tsp
Irish Moss - (omitted from calculations)
Irish Moss
-
White Labs WLP800 Pilsner Lager
White Labs WLP800 Pilsner Lager
Classic pilsner strain from the premier pilsner producer in the Czech Republic. Somewhat dry with a malty finish, this yeast is best suited for European pilsner production.
Style (BJCP)
Category: 2 - Pilsner
Subcategory: B - Bohemian Pilsener
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.056 | 1.044 - 1.056 |  |
| Terminal Gravity: | 1.016 | 1.013 - 1.017 | |
| Color: | 4.2 SRM | 3.5 - 6 | |
| Alcohol: | 5.2% ABV | 4.2% - 5.4% | |
| Bitterness: | 50.9 IBU | 35 - 45 | |
Discussion
Racked to secondary
2002-02-12 7:11am
I racked this to secondary fermentation on Saturday. Added 1 oz of Saaz to dry-hop, and dropped temp to 40 F. It smells (and tastes) very pleasantly Saaz-y floral.
Racked and Fined
2002-03-06 12:03pm
Racked to tertiary fermentor on 3/3 and added Sparkleloid to clear. It tastes and smells great!
Bottled
2002-03-26 12:26pm
Bottled it on March 17 - clear and pale, aroma and flavor full of Saaz-y goodness! Set cases on 50 F. basement floor to lager.
Tasting Notes: 3/9/2002
2002-04-11 11:17am
VERY clear and VERY pale - palest thing I've ever made! Saazy "bubble-gum" flavor (young yet), some salty taste. Big, rich white head. I'll try this again in a few weeks and let you know...
Tasting Notes - 5/1/2002
2002-05-01 10:54am
Just tasted it again last night. This beer turned out FINE! I wouldn't change a thing. (Although I might EXPERIMENT by using all Moravian Pils malt next time.) This beer was entered in the Upper Mississippi Mash-Out contest in St.Paul, awards ceremony this Sunday. I'll let you know how it did....
RECALCULATED RECIPE
2002-12-19 12:20pm
I'm going to make this again. This time I've bumped up the malt and hops a bit. I will also use WHOLE Saaz instead of pellets. Can't remember the name of the Pils malt I have right now....
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