Will Winter Ever End Pils

This is another of my clone recipes. All ingredients are authentic
and essential to the brewing of a Pils-Urquell clone. The only
difference, I am using well-modified malt so I had to adjust the
mash temperatures.

Brewer:	Bill Maynard		Email:	walry@juno.com
Beer:	Will Winter Ever End Pils		Style:	Bohemian Pilsener
Type:	All grain		Size:	6.9 gallons
Color:	3 HCU (~3 SRM)		Bitterness:	44 IBU
OG:	1.049		FG:	1.012
Alcohol:	4.8% v/v (3.8% w/w)
Water:	Lactic acid was used in an attempt to lower the mash pH from 5.7 to 5.2. This didn't work but the beer came out great anyway. I'm beginning to wonder if all of the fuss about adjusting the mash pH has any merit. I don't think I will ever check it again.
Grain:	9.5 lb. Well Modified Moravian Malt
Mash:	92% efficiency
	triple decoction. 1.75 qt/lb. Main mash rests for conversion was 148°-150°. The mash pH was high(5.5-5.8). I tried to lower it with lactic acid but couldn't because of the buffering of the mash. I gave up.
Boil:	150 minutes	SG 1.037	9.1 gallons
	First hops added prior to the boil. Two and a half hour simmer. IBUs were intended to total 40 but I went higher because of the lack of an aggressive boil.
Hops:	1.69 oz. Zatec-Saaz (3.6% AA, 150 min.) 1.69 oz. Zatec-Saaz (3.6% AA, 80 min.) 1.69 oz. Zatec-Saaz (3.6% AA, 25 min.)
Yeast:	Wyeast 2001. Yes this yeast really exists. It is the Pils-Urquell H-strain. A 2L starter was made 24hrs prior to pitching from the "XL" size package.
Log:	Brewed on President's Day 2003. Pre-set the fridge temp. to 30° to crash cool the 70° wort to 45°. Primary at 46°-48° for twelve days. Diacetyl rest for one day at 60°. Rack to secondary and lager for three months at 36°.
Carbonation:	2.5 volumes	Corn Sugar: 3.93 oz. for 5.26 gallons @ 54°F
	I needed another yeast package at bottling time. Bottled on June 1, 2003. Final amount, 50 twelve oz. bottles, 2 sixteen oz. bottles, and 1 twentytwo oz. bottle. Will taste 30 days after bottling.
Tasting:	Update... This beer is unbelievable. For all those Pils-Urquell fans this is the recipe. Tastes better than the original. No green bottle skunk either.

Recipe posted 08/09/03.