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PILSNER PRAZDROJ
Bohemian Pilsener • All Grain • 13 gal
URQUELL CLONE
April 25, 2009 pm 12:34pm
0.0/5.0 0 ratings
Ingredients (All Grain, 13 gal)
- 20.5 lbs
German 2-row Pils
German 2-row Pils
- 2 lbs
Acidulated Malt
Acidulated Malt
High lactic acid. For lambics, sour mash beers, Irish stout, pilsners and wheats.
- 1.5 lbs
Weyermann CaraRed®; Weyermann
Weyermann CaraRed®; Weyermann
Red Ale, Red Lager, Scottish Ale, Amber Wheat, Bock Beer, Brown Ale, Alt Beer
- 1 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- 1.5 oz
Magnum - 14.4 AA% pellets; boiled 60 min
Magnum
Bred in 1980 at Germany’s Hüll Hop Research Center, this high-alpha variety is renowned for its exceptionally large, heavy cones. Hallertauer Magnum delivers excellent yields and, like many Hüll-developed hops, boasts a strong resistance to disease.
- 2.5 oz
Saaz - 3.0 AA% pellets; boiled 15 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 2.5 oz
Saaz - 3.0 AA% pellets; boiled 0 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 1 tbsp
MOSS @ 15 - (omitted from calculations)
MOSS @ 15
- 1 lb
RICE HULLS - (omitted from calculations)
RICE HULLS
-
Wyeast 2007 Pilsen Lager™
Wyeast 2007 Pilsen Lager™
A classic American pilsner strain, smooth, malty palate. Ferments dry and crisp.
Notes
1.055 LAGER-25LBS/13 GAL INFUSION 1) THE MASH (TEMP) * HEAT 12 GALLONS STRIKE WATER TO -(165f)- *BOIL ½ GALLON OF THAT H2O IN MASH TUN (TO WELD CHINE) *ADD GRAIN *ADD -(7.3 GALLONS)- WATER FOR DRY MASH AT -(150f)- FOR 1 HRS -1.3 Qts/Lb FOR -(25)- Lbs OF GRAIN, 15f ABOVE STRIKE TEMP-12gal-7.3 gal=4.6 gal LEFT IN HLT . 2) THE LAUTER (TEMPS) *FILL HLT AND SET TO 190f *TURN ON BURNER AND MASH OUT AT 170f *RECIRC UNTIL CLEAR ---UNPLUG ELEMENT!--- *SPARGE 3) THE BOIL (BOILOVERS) *ADD SUMP AND HOPS *FIRE KETTLE AND WATCH FOR BOIL OVER *START TIMER AFTER FULL *RECIRC PUMP * START STERILIZING-FERMENTOR/SPOUT, KEG PARTS, DIP TUBES, OXY TUBE, KEGGING TUBE * SANITIZE CORNY‘S 4) THE CHILL (MAKE UP H2O BEFORE ADDING CHILLER) *BLOW WATER OUT OF CHILLER AND ADD CHILLER *START RECIRC PUMP *ONCE BOIL HAS RESTARTED SET TIMER AT 15 MIN ADD HOPS AND MOSS *AT 0 MINUTES,ADD HOPS, COVER, CHILL * ASSEMBLE CORNY’S 5) THE TRANSFER (SLOW AT END) *TRANSFER EFFORTLESSLY * PITCH YEAST *OXYGENATE 6) FERMENTATION PRIMARY FOR @ 55f OR UNTIL PRIMARY IS ALMOST FINISHED, SECONDARY IN HORIZONTAL KEG SLIGHTLY TURNED, AND FLIP TOP BOTTLES WITH MALTOSE PRIMING LAGER NOTE: ADD CLEARFINE BEFORE COLD STORAGE LET LAGER FOR 2-6 WEEKS @ 50f REKEG WHEN MOVING FROM KELLER. COUNTER PRESSURE BOTTLE ANY BEER NOT TO BE CONSUMED WITHIN 2 MONTHS.
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: | 5.8 SRM | 3.5 - 6 | |
| Alcohol: | 5.0% ABV | 4.2% - 5.4% | |
| Bitterness: | 43.9 IBU | 35 - 45 | |
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