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Pap Pap's Pils
| Brewer: | Chris Ungvarsky | Email: | chris.ungvarsky@gmail.com | |||||
| Beer: | Pap Pap's Pils | Style: | Bohemian Pilsener | |||||
| Type: | All grain | Size: | 5.5 gallons | |||||
| Color: |
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Bitterness: | 37 IBU | |||||
| OG: | 1.060 | FG: | 1.015 | |||||
| Alcohol: | 5.8% v/v (4.5% w/w) | |||||||
| Water: | Soft spring water from Linn Run State Park (Pennsylvania) | |||||||
| Grain: | 10 lb. 12 oz. German Pilsner 12 oz. Dextrine malt (Cara-Pils) 2 oz. Acidulated Malt |
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| Mash: | 75% efficiency | |||||||
| Perform a single decoction mash with a 15 minute rest at 131°F; and a 45 minute rest at 155°F. 3 quart decoction added to 4 quarts boiling water. Bring to boil and reintroduce to mash to raise temperature to 165°F for 10 minutes. | ||||||||
| Boil: | 90 minutes | SG 1.044 | 7.5 gallons | |||||
| Hops: | 1 oz. Saaz (3.00% AA, 90 min.) 1.5 oz. Saaz (3.00% AA, 60 min.) .75 oz. Saaz (3.00% AA, 30 min.) .75 oz. Saaz (3.00% AA, 10 min.) 1 oz. Saaz (aroma) |
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| Yeast: | Wyeast 2124 - Two smack packs pitched into 1500ml starter. Allow starter to ferment completely, cold crash and decant. Add 1500ml wort for second (ramp up) starter. Allow to ferment, cold crash and decant. Pitch at 48°F. | |||||||
| Log: | Cool wort to 44°F, pitch yeast and place in fermentation chamber and allow to rise to 50°F. Primary 14 days at 50°F. Allow to rise to 60°F for 3 day diacetyl rest. Lager (in primary fermenter) for 40 days at 34°F. | |||||||
| Carbonation: | 2.4 volumes | Keg: 11.2 psi @ 40°F | ||||||
Recipe posted 02/14/15.
