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Pound Brau II

Brewer: John Tossberg Email: -
Beer: Pound Brau II Style: American Pilsener
Type: All grain Size: 12.0 gallons
5 HCU (~5 SRM)
Bitterness: 21 IBU
OG: 1.052 FG: 1.010
Alcohol: 5.4% v/v (4.3% w/w)
Grain: 10 lb. German Pilsner
2 lb. German Vienna
5 lb. German Munich
3 lb. Rice (raw)
Mash: 82% efficiency
Protein rest 30 minutes at 57C. Add cooked hot rice and hot water to raise to saccrification temp. Temp stablized around 69C. Little high. Hold 1 hour temp dropped to 66C. Recirculate and begin sparge.
Boil: 80 minutes SG 1.050 12.5 gallons
Aproximatly 2 tsp Irish moss added 10 minutes befor knockout. Irish moss was not rehydrated.
Hops: 3 oz. Saaz (3.6% AA, 80 min.)
1 oz. Saaz (3.6% AA, 20 min.)
1 oz. Saaz (aroma)
Yeast: Wort was run through an counter flow wort chiller. Pitch yeast. 450 ml of wyeast 2124 Bohemian Lager yeast and 800ml of wyeast 2308 Munich Lager yeast. Carboys were allowed to get started at room temp (65F.)overnight and then after fermentation was observed placed in a 55 F chest freezer for primary.
Log: brewed 12/30/01

Recipe posted 12/30/01.