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Bohemian Pilsener

Brewed this batch with my old brewing partner Zach Hilgers DDS,
12.30/2009
Happy New Year

Brewer: Barry Tingleff Email: beer_me2@msn.com
Beer: Bohemian Pilsener Style: Bohemian Pilsener
Type: All grain Size: 13 gallons
Color:
5 HCU (~5 SRM)
Bitterness: 31 IBU
OG: 1.060 FG: 1.015
Alcohol: 5.8% v/v (4.6% w/w)
Water: All water is RO.
Grain: 27 lb. Castle Belgian Pilsen
1 lb. Weyermann Light German Munich
1 lb. Castle Belgian aromatic
Mash: 73% efficiency
Mashed in at 165°F to rest at 152 for 1 hour, then pulled a large decoction to a second pot. Brought decoction up to a boil slowly & held at boil for 15 min, then added back to mash tun to raise to 170°F to mash out. Used my RIMS system to continually recirculate mash.
Boil: 90 minutes SG 1.052 15 gallons
1 Tbl. Irish moss last 15 min. of boil.
Hops: 2 oz. Saaz (whole) (2.7% AA, 90 min.)
1 oz. NZ Hallertau (T-90 pellets) (8% AA, 90 min.)
2 oz. Saaz (whole) (2.7% AA, 70 min.)
2 oz. Saaz (whole) (2.7% AA, 20 min.)
Yeast: 1000 ml. stir plate starter of Wyeast 2278XL Czech Pils yeast.
Log: Fermenting in my man cave at 50-55°F until it reaches 1.015 then do a diacetyl rest for 24 hours. Lager for 60-90 days at 34°F or until all gone.

Recipe posted 12/31/09.