Be My Alibi Bohemian Pilsener

Light, complex, and smooth... beer so good I feel like I'm getting
away with murder!

Brewer:	Frederick M. Hamp		Email:	fmhamp@acsu.buffalo.edu
Beer:	Be My Alibi Bohemian Pilsener		Style:	Bohemian Pilsener
Type:	All grain		Size:	5.8 gallons
Color:	4 HCU (~4 SRM)		Bitterness:	34 IBU
OG:	1.052		FG:	1.013
Alcohol:	5.1% v/v (4.0% w/w)
Water:	5.8 gallons? I like to have extra to account for racking losses and such. I use reverse osmosis processed water because the local water is very hard. I remineralize to a soft profile with calcium chloride (.03 oz) and magnesium sulfate (.04 oz)
Grain:	10 lb. Weissheimer German Pilsner 4 oz. Wheat malt 12 oz. German Light Crystal 8 oz. German Carafoam
Mash:	70% efficiency
	Three stage infusion mash: dough in at 100° for 5-10 minutes, raise to 122° for 30 minutes, raise to 153 for 60 minutes
Boil:	60 minutes	SG 1.047	6.5 gallons
	Add 1 tsp. Irish moss 15 minutes before end of boil Add 1/2 tsp Wyeast yeast nutrient 15 minutes before end of boil (Very important! Trace nutrients are missing in reverse osmosis processed water)
Hops:	2 oz. Tettnanger (4.5% AA, 60 min.) .3 oz. Hallertauer Mittelfruh (4% AA, 45 min.) .5 oz. Hallertauer Mittelfruh (4% AA, 15 min.)
Yeast:	Wyeast Bohemian Lager
Log:	Primary Fermentation at 50°, lowered slowly to 39° to lager for 3 weeks.

Recipe posted 11/03/99.