Pilsener

Nov 14, 06:46 PM

So, I was counting on making a good strong Belgian Ale, but plans change. I happened to notice the date on my yeasts, and I decided to use up the Pilsenser (WLP830 – German Lager) as the “best by” date was getting close. Here is what I did today;

Recipe: Pilsener
Brewer: Les Nadon
Style: Bohemian Pilsner
TYPE: All Grain

Recipe Specifications
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Batch Size: 5.85 gal
Boil Size: 6.75 gal
Estimated OG: 1.051 SG
Estimated Color: 7.4 SRM
Estimated IBU: 43.3 IBU
Brewhouse Efficiency: 73.00 %
Boil Time: 65 Minutes

Ingredients:
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Amount Item Type % or IBU
9 lbs Pilsner (Weyermann) (1.7 SRM) Grain 81.82 %
1 lbs Carahell (Weyermann) (13.0 SRM) Grain 9.09 %
8.0 oz Carafoam (2.0 SRM) Grain 4.55 %
8.0 oz Caramunich II (Weyermann) (63.0 SRM) Grain 4.55 %
1.00 oz Pearle [9.60 %] (45 min) Hops 27.3 IBU
2.50 oz Saaz [3.40 %] (20 min) Hops 16.0 IBU
2 Pkgs German Lager (White Labs #WLP830)

Mash Schedule: Decoction Mash, Double
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Step Time Name Description Step Temp
5 min Dough-In Add 8.25 qt of water at 106.8 F 100.0 F
20 min Protein Rest Add 16.00 qt of water at 136.1 F 122.0 F
20 min Saccharification Decoct 7.69 qt of mash and boil it 147.0 F
20 min Saccharification Decoct 4.69 qt of mash and boil it 158.0 F
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F
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Mash schedule above only a guide to what happened. Actually used the schedule on page 33 of “The Brewmasters Bible” – double decotion.

Les

Beer,

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