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Mike's Bohemian Pilsner
Bohemian Pilsener • All Grain • 5.5 gal
Brewed last week. Racked to secondary 11/6/09.
November 8, 2009 pm 03:51pm
5.0/5.0 1 rating
Ingredients (All Grain, 5.5 gal)
- 10 lbs
Pilsner Malt; Weyermann®
Pilsner Malt; Weyermann®
German-grown two-row spring barley (2004 harvest). Product Characteristics:Perfect foundation grist for all lagers. Excellent modification and favorable protein and glucan levels. Excellent lautering properties. Provides finished beer with substantial body and mouthfeel, as well as good foam development and head retention. Very flexible grain with high extract efficiency for reliable lager-making in any brew house, including pub ale systems. Yields optimum results for any process⎯from single-step to multi-step infusion, to decoction. Recommended Quantities: Up to 100% of total grain bill. Suitability (beer styles): All lagers, especially Pils/Pilsner/Pilsener, low-alcohol beer, “light“ beer, Belgian beers
- .75 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- 1.75 oz
Czech Saaz - 2.8 AA% pellets; boiled 90 min
Czech Saaz
Very mild. 'Noble'.
- 2.07 oz
Czech Saaz - 2.8 AA% pellets; boiled 30 min
Czech Saaz
Very mild. 'Noble'.
- 1 oz
Czech Saaz - 2.8 AA% pellets; boiled 10 min
Czech Saaz
Very mild. 'Noble'.
- 1 oz
Czech Saaz - 2.8 AA% pellets; boiled 1 min
Czech Saaz
Very mild. 'Noble'.
- 1 tsp
irish moss - (omitted from calculations)
irish moss
- .5 tsp
yeast nutrient - (omitted from calculations)
yeast nutrient
-
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
Tis the season for brewing lagers.
Style (BJCP)
Category: 2 - Pilsner
Subcategory: B - Bohemian Pilsener
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.053 | 1.044 - 1.056 |  |
| Terminal Gravity: | 1.015 | 1.013 - 1.017 | |
| Color: | 4.8 SRM | 3.5 - 6 | |
| Alcohol: | 4.9% ABV | 4.2% - 5.4% | |
| Bitterness: | 41.5 IBU | 35 - 45 | |
Discussion
This beer took the second place at MI State Fair
2009-12-09 12:50pm
Try it and you will like it. It's in the keg now and will be lagered for two months before drinking.
lagering
2010-01-08 1:06pm
I was just wondering what temperature you keep your kegs at while lagering?
Very, very drinkable
2010-01-08 3:32pm
I store all lagers at 38 degrees during the cold conditioning phase.
method
2010-02-20 11:02am
was there any decoction used?
decoction
2010-02-20 3:08pm
I rarely decoct any brew. With modern malts that are high in enzymes, a single temperature mash is usually sufficient.
Post a Comment
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