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Quick Pils
Bohemian Pilsener • Extract • 5 gal
I have no idea how to calculate the bitterness of the original kit, but the hops were boiled seperately from the wort. The 1lb XLT DME & 1lb Rice Syrup were boiled for 20 minutes, then the contents of the BrewMart kit were stirred in w/o boiling. OG 1.046
December 20, 2005 pm 12:40pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 1.0 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.
- .25 lbs
CaraMalt; Beeston
CaraMalt; Beeston
Often used to give color and flavor to pale lagers.
- 3.97 lbs
Pale Liquid; Alexanders
Pale Liquid; Alexanders
Reportedly lightest colored malt extract available.
- 1.0 lbs
Dry Extra Light; Muntons
Dry Extra Light; Muntons
Contains no colored malts or unmalted products; the light color of this product is achieved by using low processing temperatures and low-colored raw materials.
- 1.0 lbs
Rice Syrup
Rice Syrup
Used like other rice adjuncts in American and Japenes lagers to provide a dry, clean taste and light body. Adds gravity without changing body or flavor substantially. Use in place of corn sugar in small quantities.
- .5 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.
- .5 oz
Saaz - 5.0 AA% pellets; boiled 4 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
-
Fermentis S-189 Saflager S-189
Fermentis S-189 Saflager S-189
Originating from the Hurlimann brewery in Switzerland, this very popular strain is used by a large number of commercial breweries. Selected for its fairly neutral flavour development, this yeast is recommended for a wide range of lager and pilsen beers. Sedimentation: high. Final gravity: medium. Pitching 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
Used BrewMart Czech Pils Kit
Style (BJCP)
Category: 2 - Pilsner
Subcategory: B - Bohemian Pilsener
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.049 | 1.044 - 1.056 |  |
| Terminal Gravity: | 1.014 | 1.013 - 1.017 | |
| Color: | 8.2 SRM | 3.5 - 6 | |
| Alcohol: | 4.5% ABV | 4.2% - 5.4% | |
| Bitterness: | 4.1 IBU | 35 - 45 | |
Discussion
Bottled January 2006
2006-03-01 4:53pm
Color, mouthfeel and head retention are good. Opened first bottle 02/25/06.
Bottled January 2006
2006-04-26 7:54pm
I would not dry-hop this recipe again. It still tastes a bit harsh due to the dry hopping. Other than that, not a bad beer.
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