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Tinjac Pilsner
Bohemian Pilsener • Partial Mash • 25 L
Nice hoppy pils!
July 22, 2003 pm 11:00pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 25 L)
- 3 kg
German 2-row Pils
German 2-row Pils
- 1.3 kg
Dry Light Extract
Dry Light Extract
White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.
- 30 g
Saaz - 8.2 AA% whole; boiled 60 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 40 g
Saaz - 4.0 AA% pellets; boiled 30 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 50 g
Saaz - 4.0 AA% pellets; boiled 10 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
-
Fermentis S-23 Saflager S-23
Fermentis S-23 Saflager S-23
This bottom fermenting yeast is originating from the VLB (Berlin) in Germany and is known under the code RH. The strain is used by Western European commercial breweries and has been reported to produce lagers with some fruity and estery notes. Sedimentation: high. Final gravity: medium. 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 23C ± 3C. 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. 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.
Notes
Actual yeast used: DCL Saflager W34/70. Prime with 100gms dextrose (1 scoop).
Style (BJCP)
Category: 2 - Pilsner
Subcategory: B - Bohemian Pilsener
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.044 | 1.044 - 1.056 |  |
| Terminal Gravity: | 1.013 | 1.013 - 1.017 | |
| Color: | 3.1 SRM | 3.5 - 6 | |
| Alcohol: | 4.0% ABV | 4.2% - 5.4% | |
| Bitterness: | 42.0 IBU | 35 - 45 | |
Discussion
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