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Pils

From the BrewBlog of Stoopsitters Brewing – Hastings, Minnesota USA
Printed November 21, 2017

Specifics
Style: Bohemian Pilsener
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
BJCP Style Info: Bohemian Pilsener
O.G.: 1.044 - 1.056
F.G.: 1.013 - 1.017
ABV: 4.2 - 5.4%
Bitterness: 35 - 45 IBUs
Color: 3.5 - 6 SRM
Info: 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.

General Information
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.

Malts and Grains
7.50 pounds Rahr Pilsen Malt 93.8% of grist
0.50 pounds American Dextrin (Cara-Pils) Malt 6.3% of grist
8.00 pounds Total Grain Weight 100% of grist
Non-Fermentables
1 tab Whirlfloc  
1/2 tsp Yeast Nutrient @ 15 minutes  
Hops
1.00 ounces Northern Brewer 9% Leaf @ 60 minutes
Type: Bittering
Use: Boil
9 AAUs
1.00 ounces Saaz 3% Leaf @ 20 minutes
Type: Flavor
Use: Boil
3 AAUs
1.00 ounces Saaz 3% Leaf @ 1 minutes
Type: Aroma
Use: Aroma
3 AAUs
3.00 ounces Total Hop Weight 15 AAUs
Boil
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
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.

Pils
Date Brewed:  
Brewer/Assistant:  
Brew Day Data
  Target Actual
Strike Water Amount: 2.7  
Strike Water Temperature:    
Mash Temperature:    
Mash Time:    
Sparge Water Amount: 5.5  
Sparge Water Temperature:    
Pre-Boil Gravity:    
Pre-Boil Amount: 6  
Post-Boil Amount: 5  
Boil Time: 60  
Original Gravity: 1.041 / 10.2° P  
     
     
     
     
Brew Day Notes
 

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