Dilute 50/50 with deionized water (only for Highlands Ranch profile) to approximate the Pilzen water.
A great article regarding the brewing techniques of Pilsener Urquell was invaluable in my formulating the recipe, brewing technique, and fermentation conditions of this brew.
Made a starter 7 days before brew day. Fed it with fresh wort three times to build cell count.
Checked on the carboy today (March 31, 2010) - it's happily chugging away in the fermenting fridge at 48°F (should be since I had at least a thumbs-worth of yeast goodness at the bottom of the starter).
Two weeks in and the primary is still bubbling steadily - one bubble every one to two seconds. Nice. I'll keep an eye on it for any slowing in the next couple of days. Temperatures have been a steady 48°F since pitch thanks to the two temp controllers - one for cooling and one for heating - used for the first time for fermentation (April 10, 2010).
Keeping on primary for another week to eek out those pesky last two FG points. Plan is to rack to kegs and secondary ferment for at least a week at 48°F and then to lager for at least three weeks at 34°F. Sampled from the hydrometer vial - clean and spicy, and a bit sweet. No diacetyl. (April 11, 2010).
Plan altered. FG achieved at 2.5 weeks in primary. Crash cooling to lagering temperature to prevent it from going too dry. Will rack to kegs and continue lagering in a couple of days. Tasted the sample from the hydrometer reading - frigging awesome. Can't wait to lager it and drink it (April 15, 2010).
Force carbonated one of the kegs after transfer. Took a sample. Nice, Saaz flavor and aroma. There's a bit of a sharp edge in the bitterness that should mellow with continued lagering. The plan is to lager at 34°F for at least four weeks, adding gelatin to the kegs with one week left. Should be clear as a bell and ready for consumption then (April 20, 2010).
See tasting notes below. VERY drinkable: slightly sweet, slightly spicy, clean lager characteristics with grainy Pils malt taste. No off flavors, no diacetyl, no acetyladehyde, no esters.
The kicker: Paula took a taste and said, "I could drink that." Fizzy, yellow beer brewing, here I come (May 13, 2010).
|19.00 pounds||German Pilsen Malt (2-Row)||90.5%|
|1.50 pounds||American Dextrin (Cara-Pils) Malt||7.1%|
|0.50 pounds||German Acidulated (Sauer) Malt||2.4%|
|21.00 pounds||Total Grain Weight||100%|
|1.00 ounces||Saaz||120 min||5.1%|
|1.50 ounces||Saaz||80 min||5.1%|
|2.50 ounces||Saaz||25 min||5.1%|
|1.50 ounces||Saaz||10 min||5.1%|
|1.50 ounces||Saaz||0 min||5.1%|
|8.00 ounces||Total Hop Weight|
|Urquell Lager||Wyeast||2001||3000 ml|
Converted 15.5 gallon/59 liter keg boil kettle for full boil with a 10 gallon/38 liter cooler as a mash/lauter tun.
Draw some of the mash, rest, and boil. Add back to main mash.
|1||Protein Rest||35 min.||122°F||
Add water at 126° F / 52° C
Decoct 30% of mash, rest for at least 10 minutes, and boil
Decoct 15% of mash, rest for at least 10 minutes, and boil
|4||Mash Out||10 min.||168°F||
Heat to 168° F / 75° C for at least 10 minutes
Very soft water.
|Str Water Amt:||7|
|Str Water Temp:|
|Sp Water Amt:||11.6|
|Sp Water Temp:|