Bohemian Pilsener – All Grain

Statistics

Comments

Made a starter 4 days before brew day. Fed it with fresh wort twice times to build cell count.

7.5 gallons (40%) of water was RO to emulate Pilzen water profile.

Mashed in at 1:05 PM. First decoction at 1:45 PM, second decoction started at 2:30 PM. Saccharification rest started at 3:15 PM. Vorlauf at 3:45, sparge at 4:10 PM. Boil started at 5:02 PM, flame out at 6:40.

Protein rest temperature: 120°F. 1st saccharification rest temperature: 142°F. 2nd saccharification rest temperature: 158°F.

Mash PH: 5.4; Boil PH: 5.4.

Malts and Grains

Amount Malt/Grain %
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%

Hops

Amount Hop Time AA
1.00 ounces Saaz 90 min 3.1%
0.75 ounces Magnum 75 min 10.0%
3.00 ounces Saaz 25 min 3.1%
2.50 ounces Saaz 10 min 3.1%
2.50 ounces Saaz 0 min 3.1%
9.75 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Product ID Amount
Urquell Lager Wyeast 2001 5000 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:
24 days @ 50° F
Secondary:
2 days @ 60° F
Lager:
28 days @ 34° F

Czechmate

Date Brewed: __________________________________
Brewer/Assistant: __________________________________



Brew Day Data

  Target Actual Notes
Str Water Amt: 7                                                                                                                 
Str Water Temp:      
Mash Temp:      
Mash Time:      
Sp Water Amt: 10.9    
Sp Water Temp:      
Pre-Boil Grav:      
Pre-Boil Amt: 12.4    
Post-Boil Amt: 10    
Boil Time: 90    
O.G.:      
Mash PH:      
Boil PH: