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#110 Pilsner

OG: 1.044 FG: 1.006

Brewer: Olde Phenomian Email: wortsbrewing@cyberportal.net
Beer: #110 Pilsner Style: Bohemian Pilsner
Type: All grain Size: 5.0 gallons
Color:
3 HCU (~3 SRM)
Bitterness: 30 IBU
OG: 1.048 FG: 1.006
Alcohol: 5.4% v/v (4.2% w/w)
Water: Used soft water. Treat sparge water with lactic acid to 5.2 pH
Grain: 7 lb. 8 oz. Belgian Pilsner (DWC)
Mash: 78% efficiency
Dough-in 7-1/2# of (DWC Belgian)Pilsen Malt at 115°F using 9.975 Qts hold at 106°F for (10) min.
Raise temp to 122°F in (5) minutes and hold for (30) min.
Raise temp to 142°F by adding 3-1/2 Qts 193°F water. Hold for (20) min.
Add heat to raise temp to 154°F hold until conversion (~30 min).
Knockout at 168°F for (5) min.
Boil: 90 minutes SG 1.040 6. gallons
8 oz. Rice syrup solids
Added 4Qts water and 1/2# Rice syrup solids added at onset of boil.
1 tsp. Irish Moss Flakes that had been rehydrated for 60 min in
1 cup hot water.
Hops: 2 oz. Germ Spalt Spalter (2.4% AA, 75 min.)
1 oz. Czech Saaz (3.6% AA, 15 min.)
Yeast: Yeast Culture Kit Co. #L5 Munich Lager yeast started from slant
(~1 Tbsp. thick paste dispensed in liquid).
Log: Counterflowed to Yeasted carboy; let sit 16 hours @ ~55°F
then rack to primary and aerate. Primary 11 days @ 50°F ±2°F;
Rack to secondary, after 2 days @ 50°F ±2°F, drop temp to 38°F
lager in glass for 6 weeks.
Carbonation: "Stone" carbonate at 44°F using 15 PSI; Hold for 3 days; dispense at
7PSI.
Tasting: Nice flavor... All gone in about 3 weeks (sigh):-)

Recipe posted 01/31/98.