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first lager (pilsner urchell clone)
Bohemian Pilsener • All Grain • 10 gal
dripple dipple decoction fun!
April 16, 2007 pm 02:52pm
3.0/5.0 1 rating
Ingredients (All Grain, 10 gal)
- 17.75 lbs
German 2-row Pils
German 2-row Pils
- .5 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- 0.5 lbs
German Vienna
German Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- 2.0 oz
Saaz - 3.2 AA% pellets; boiled 90 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 3.0 oz
Saaz - 2.2 AA% whole; boiled 90 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 2.00 oz
Saaz - 2.2 AA% whole; boiled 15 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 2.0 oz
Saaz - 2.2 AA% whole; boiled 2 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
-
Wyeast 2278 Czech Pils™
Wyeast 2278 Czech Pils™
Classic pilsner strain from the home of pilsners for a dry, but malty finish. The perfect choice for pilsners and bock beers. Sulfur produced during fermentation dissipates with conditioning.
Notes
.125lbs=2 oz. 8 hbu bittering strike temp 135 ( a lil high added cold water to stab. at 127 decocted 6.25 quarts heated decoction to 158 for 20 min. boiled decoc for 30 min added to mash only increased to 140? decoct more next time decocted twice more mashed at 155 ish final added yeast at 55 deg. heavy fermentation in 2 days checked at 6 days SG 1.020
Style (BJCP)
Category: 2 - Pilsner
Subcategory: B - Bohemian Pilsener
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.048 | 1.044 - 1.056 |  |
| Terminal Gravity: | 1.014 | 1.013 - 1.017 | |
| Color: | 3.4 SRM | 3.5 - 6 | |
| Alcohol: | 4.5% ABV | 4.2% - 5.4% | |
| Bitterness: | 36.1 IBU | 35 - 45 | |
Discussion
kegging summary
2007-04-20 6:49pm
kegged 2 weeks from pitch fg 1.008 and carbonation mostly gone..yeasties must be done. sulpher appears to be gone still grapefruity
good beer ok'ish pilsener
2007-04-30 5:55pm
chill haze, hops a lil to in your face and detracts from the maltiness. i think it's less flavor and bittering next time. also gonna have to try all distilled water although i was avoiding. guess i was also avoiding the tripple decoction to lol but it's necessary. all the friends like it but i am to discriminating. allready have the next batch tooled up, will update.
deleted
2007-04-30 5:57pm
..
Whoa thare hoss
2007-11-02 3:54pm
Brewing on April 16 and critiquing on April 30 just isn't right for a lager! Particularly with an Urquell clone with that many hops!! That brew should have been stored cold (lagered) for three months. The hop aroma would ease up, but those remarkable Saaz hops would still be present. The malt taste would become much cleaner, and crisper tasting. The ideal temp range is 35-40 for 12 weeks. Then carb. Then enjoy and critique!
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