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BrewBlog: Pils

Specifics

Style:

Bohemian Pilsener — BJCP Style Information

Category:	Pilsner
Number:	02B

Uses Moravian malted barley and a decoction mash for rich, malt character. Saaz hops and low sulfate, low carbonate water provide a distinctively soft, rounded hop profile. Traditional yeast sometimes can provide a background diacetyl note. Dextrins provide additional body, and diacetyl enhances the perception of a fuller palate.

Commercial Examples: Pilsner Urquell, Kru?ovice Imperial 12°, Budweiser Budvar (Czechvar in the US), Czech Rebel, Staropramen, Gambrinus Pilsner, Zlaty Bazant Golden Pheasant, Dock Street Bohemian Pilsner.

Brewer:

Dustin Zastera

Brew Date:

May 15, 2016

Yield:

5 gallons

Color (SRM/EBC):

2.5/4.9

Bitterness (Calc):

38.4 IBU (Tinseth)

Batch No:	134
OG:	1.041
Target OG:	1.041

General Information

Method:	All Grain

Method:

All Grain

2016-05-15: Brewed. Pitched the yeast at 10p and set up the continuous wet towel device to lower the temperature. Temperature at pitching was 60F.

2016-05-17: Fermentation underway at 6a. Temperature dropped to 58F.

Scale Recipe

Enter desired final yield (volume):

gallons

Malts and Grains

7.50 pounds

Rahr Pilsen Malt

Color (L):	1-2 °L
Info/Use:	Light color, malty flavor. For pilsners, lagers.

93.8% of grist

0.50 pounds

American Dextrin (Cara-Pils) Malt

Color (L):	1 °L
Info/Use:	Balances body and flavor without adding color, aids in head retention. For any beer.

6.3% of grist

8.00 pounds

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	5 gallons
Evaporation Rate:	0.78 gallons per hour
Boil Time:	60 minutes
Runoff Volume Needed:	6 gallons	5 gallons (final boil volume) ÷ 0.96 (cooling) + 0.8 gallons (boil evaporation)
Grain Amount:	8 pounds
Grain Absorbtion:	1.7 gallons
Total Water Needed:	8.2 gallons	6 gallons (runoff) + 1.7 gallons (grain absorbtion) + .5 gallons (equip. loss)
Mash Water Needed:	2.7 gallons	based on 1.33 quarts per pound of grain
Sparge Water Needed:	5.5 gallons	8.2 gallons (total water) – 2.7 gallons (mash water)

)

100% of grist

Non-Fermentables

1 tab	Whirlfloc
1/2 tsp	Yeast Nutrient @ 15 minutes

Hops

1.00 ounces

Northern Brewer

Region:	United Kingdom, United States, Germany
AAU Range:	7 - 10%
Notes:	Fine, fragrant aroma, dry, clean bittering hop.
Typical Use:	Bittering, aroma, finishing.
Substitution:	Hallertauer Mittelfrueh, Hallertauer Hersbrucker
Example:	ESB, Bitter, Pale Ale, Porter, California Common; Old Peculier, Anchor Liberty, Anchor Steam

9% Leaf @ 60 minutes
Type: Bittering
Use: Boil

9 AAUs

1.00 ounces

Saaz

Region:	Czechoslovakia, United States
AAU Range:	2 - 2%
Notes:	Delicate, mild, floral aroma. Czech varietey is considered a noble hop.
Typical Use:	Aroma, finishing.
Substitution:	Tettnang
Example:	Plisner, Lager, Wheat; Pilsener Urquell; Bohemian style lagers

3% Leaf @ 20 minutes
Type: Flavor
Use: Boil

3 AAUs

1.00 ounces

Saaz

Region:	Czechoslovakia, United States
AAU Range:	2 - 2%
Notes:	Delicate, mild, floral aroma. Czech varietey is considered a noble hop.
Typical Use:	Aroma, finishing.
Substitution:	Tettnang
Example:	Plisner, Lager, Wheat; Pilsener Urquell; Bohemian style lagers

3% Leaf @ 1 minutes
Type: Aroma
Use: Aroma

3 AAUs

3.00 ounces

Total Hop Weight

15 AAUs

Boil

Total Boil Time:	60 minutes

Total Boil Time:

60 minutes

Yeast

Name:	German lager
Manufacturer:	Fermentis
Product ID:	Saflager W-34/70
Type:	Lager
Flocculation:	High
Attenuation:	80%
Alcohol Tolerance:	Medium
Temperature Range:	53–59°F
Amount:	24 gr

Equipment Profile

Red rectangular cooler

Batch Size:	5 gallons	Boil Volume:	7 gallons
Evaporation Rate:	9% per hour	Mash Tun Dead Space:	0 gallons
Efficiency:	80%	Mash Tun Weight:	10 pounds
Hop Utilization:	100%	Mash Tun Volume:	10 gallons
Loss:	.5 gallons	Mash Tun Specific Heat:	.3 Cal/gram per °C
Notes:	Suitable for larger batches, up to 25 pounds of grain in a thick mash.

Water Profile

Hastings, Minnesota

Calicum:	55 ppm
Bicarbonate:	196 ppm
Sulfate:	7.9 ppm
Chloride:	8.9 ppm
Sodium:	3 ppm
Magnesium:	24 ppm
PH:	7.4%
Notes:	Taken from: "Ground Water Quality in Cottage Grove, MN, June 2000" Prepared by GWMAP

Procedure

Infuse with 10qt at 167F to hit a rest temperature of 152F. After 1 hour, infuse with 10 quarts of water at 190F. Drain the tun and infuse with an additional 12 quarts at 170F. 5.2ph stabilizer was used to treat all of the water for this batch.

Infuse with 10qt at 167F to hit a rest temperature of 152F. After 1 hour, infuse with 10 quarts of water at 190F. Drain the tun and infuse with an additional 12 quarts at 170F.

5.2ph stabilizer was used to treat all of the water for this batch.

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