Bohemian Pilsner
Specifics
General Information
Method: All Grain

Cool wort to 44F and rack off of cold break before oxygenating and pitching yeast. Ramp up temparature to 50 over 3 days (2 degrees per day)

Fermentation
- Cool wort to 44 F
- Rack beer away from cold break before oxygenating and pitching yeast
- Allow temp to rise slowly to 50 over two days (3 F per day)

Comments

This turned out much bigger than intended. Pre-boil gravity was 6 points higher than expected, indicating an efficiency of 85%! I ended up adding .5 gallons during boil to compensation. The second hop addition was supposed to be 30 minutes but I jumped the gun due to a timing faux pas and ended up adding 8 minutes to this addition. That actually helped some with the increased gravity, but then put my IBU's about 2 points higher than intended. I prefer that, instead of being lower, because the bitterness will dissipate some as it lagers.

All in all this first double decoction went pretty well. It was about 10+ hours round trip.

Recipe
Scale
Scale This Recipe
Enter desired final yield (volume):
 gallons  
Reference
Grains
13.25 pounds
Pilsner (2 Row) Ger
100% of grist
13.25 pounds 100% of grist
Miscellaneous Ingredients (Non-Fermentable)
1.18 Wort Chiller @ 25 minutes  
1.3 Whirlfloc Tablet @ 20 minutes  
Reference
Hops
2.30 ounces 2.80% Pellets @ 60 minutes
Type: Aroma
Use: Boil
6.4 AAUs
2.71 ounces 2.80% Pellets @ 38 minutes
Type: Aroma
Use: Boil
7.6 AAUs
2.04 ounces 2.80% Pellets @ 10 minutes
Type: Aroma
Use: Boil
5.7 AAUs
1.35 ounces 2.80% Pellets @ 0 minutes
Type: Aroma
Use: Boil
3.8 AAUs
8.40 ounces Total Hop Weight 23.5 AAUs
Yeast
Name: Pilsen Lager
Manufacturer: Wyeast
Product ID: 2007
Type: Lager
Flocculation: Medium
Attenuation: 73%
Temperature Range: 48–56°F
Amount: 2500 ml
Mash Profile

Double Decoction [csimental]

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
Notes:

Draw some of the mash, rest, and boil. Add back to main mash.

Steps

# Name Type Time Temp. Description
1 Mash In Infusion 90 min. 142°F

Add water reach step temperature.

2 Saccharification Decoction 60 min. 158°F
  • Decoct enough mash to increase main mash to 158 after boiling.
  • Remove this decoction after 30 minutes of mashing.
  • This decoction should be thick mash with as little liquid as possible (use a strainer, slotted ladle, etc).
  • Add 5%-10% brewing water to the decoction to account for boil off
  • Raise this decoction to 158 F and hold for 15 minutes.
  • Then, bring to a boil over 20 minutes or so and hold for 15 minutes. 
  • Return the decoction to the main mash and rest at 158 for 60 minutes.
3 Mash Out Decoction 10 min. 168°F
  • Decoct enough mash to bring the main mash to 168 F after boiling. 
  • Remove this decoction after the main mash has been resting at 158F for 30 minutes
  • This mash should be thin, liquid only. Do not boil grains at this point. It's best to remove this via the mash tun's manifold/false bottom.
  • Raise this decoction to boiling and hold for 10-15 minutes.
  • Return the decoction to the main mash and hold at 168 for 10 minutes to mash out.
Water Profile

Pilsen, Czech Republic

Calicum: 7.0 ppm
Bicarbonate: 2.0 ppm
Sulfate: 5.0 ppm
Chloride: 5.0 ppm
Sodium: 15.0 ppm
Magnesium: 5.0 ppm
PH: 8.0%
Notes:

Very soft water.

Fermentation
Primary: 3 days @ 44° F
Secondary: 14 days @ 50° F
Tertiary: 0 days @ ° F
Age: 28 days @ 52° F
Tasting Reviews
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