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Herf'n Pils
Getting ready for Summer. Czech Pilsner will be flowing in Early June at DJ's Brew barn.
Light'em and Pour'em, the flag is raised.
| Brewer: | Dan Johnson | Email: | shag@ipass.net | |||||
| Beer: | Herf'n Pils | Style: | Bohemian Pilsener | |||||
| Type: | All grain | Size: | 12 gallons | |||||
| Color: |
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Bitterness: | 42 IBU | |||||
| OG: | 1.051 | FG: | 1.014 | |||||
| Alcohol: | 4.7% v/v (3.7% w/w) | |||||||
| Water: | none | |||||||
| Grain: | 15 lb. German Pilsner 3 lb. German Vienna 1 lb. 8 oz. Dextrine malt (Cara-Pils) |
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| Mash: | 83% efficiency | |||||||
| 90 Min. Single step infusion | ||||||||
| Boil: | 90 minutes | SG 1.045 | 13.5 gallons | |||||
| Irish Moss at 20 min. | ||||||||
| Hops: | 3 oz. Saaz (3.75% AA, 90 min.) 3 oz. Saaz (3.75% AA, 45 min.) 3 oz. Saaz (3.75% AA, 15 min.) 1 oz. Saaz (aroma) |
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| Yeast: | Wyeast czech Pils | |||||||
| Log: | Ferment at 48 degrees liquid temperature. Diacytel rest at 60 degrees for 24 hours when at 1.024. Reducing back to 46 degrees till gravity at 1.014 Keg and crash cool to 31 degrees at 1.014 to drop yeast. Lager for 30-45 days |
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| Carbonation: | 2.4 volumes | Keg: 6.3 psi @ 30°F | ||||||
| Tasting: | We will advise. | |||||||
Recipe posted 04/19/00.
