Bohemian Pilsener – All Grain

Statistics

Comments

Pretty much following the same procedure in fermentation as I detailed last year. Took a gravity reading at 16 days, nearly to the desired FG. Began a two day diacetyl rest (just in case) and will crash cool and rack to kegs in a few days (March 29, 2011).

Malts and Grains

Amount Malt/Grain %
19.00 pounds German Pilsen Malt (2-Row) 89.4%
1.50 pounds American Dextrin (Cara-Pils) Malt 7.1%
0.50 pounds German Acidulated (Sauer) Malt 2.4%
0.25 pounds German Rye Malt 1.2%
21.25 pounds Total Grain Weight 100%

Hops

Amount Hop Time AA
1.00 ounces Saaz 120 min 5.2%
1.50 ounces Saaz 80 min 5.2%
2.50 ounces Saaz 25 min 5.2%
1.50 ounces Saaz 10 min 5.2%
1.50 ounces Saaz 0 min 5.2%
8.00 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Product ID Amount
Urquell Lager Wyeast 2001 3000 ml

Equipment Profile Converted Keg, 10 Gallon/38 Liter Cooler Mash Tun

Notes:

Converted 15.5 gallon/59 liter keg boil kettle for full boil with a 10 gallon/38 liter cooler as a mash/lauter tun.

Mash Profile Double Decoction

Notes:

Draw some of the mash, rest, and boil. Add back to main mash.

Mash Steps

# Name Time Temp. Description
1 Protein Rest 35 min. 122°F

Add water at 126° F / 52° C

2 Saccharification 20 min. 147°F

Decoct 30% of mash, rest for at least 10 minutes, and boil

3 Saccharification 20 min. 158°F

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

Water Profile Pilsen, Czech Republic

Fermentation and Aging

Primary:
16 days @ 48° F
Secondary:
2 days @ 58° F
Lager:
28 days @ 34° F

Czechmate

Date Brewed:  
Brewer/Assistant:  



Brew Day Data

  Target Actual Notes
Strike Water Amount: 7.1    
Strike Water Temperature:      
Mash Temperature(s):      
Mash Time:      
Sparge Water Amount: 8.4    
Sparge Water Temperature:      
Pre-Boil Gravity:      
Pre-Boil Amount: 11    
Post-Boil Amount: 10    
Boil Time: 120    
OG: 1.056 / 13.8° P    
Mash PH:      
Boil PH:      
       
       
       
       
       
       
       
       
       
       

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