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My-Saazi Vice
Bohemian Pilsener • Extract • 21.5 L
Heres a nice bitter pils using German malt with kiwi hops. actual yeast used is W34/70. Egg.
September 14, 2007 am 12:41am
0.0/5.0 0 ratings
Ingredients (Extract, 21.5 L)
- 4 kg
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- 20 g
Organic Pacific Gem - 11.7 AA% pellets; boiled 60 min
Organic Pacific Gem
Widely used as a bittering hop. Woody flavor.
- 12.5 g
Organic Pacific Gem - 11.7 AA% pellets; boiled 15 min
Organic Pacific Gem
Widely used as a bittering hop. Woody flavor.
- 30 g
Saaz - 6.7 AA% whole; boiled 15 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 17.5 g
Organic Pacific Gem - 11.7 AA% pellets; boiled 1 min
Organic Pacific Gem
Widely used as a bittering hop. Woody flavor.
- 30 g
Saaz - 6.7 AA% whole; boiled 1 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 40 g
Saaz - 6.7 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.
-
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.
Style (BJCP)
Category: 2 - Pilsner
Subcategory: B - Bohemian Pilsener
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.054 | 1.044 - 1.056 |  |
| Terminal Gravity: | 1.016 | 1.013 - 1.017 | |
| Color: | 5.4 SRM | 3.5 - 6 | |
| Alcohol: | 5.0% ABV | 4.2% - 5.4% | |
| Bitterness: | 43.4 IBU | 35 - 45 | |
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