Brew day tomorrow, a Bo Pils which I haven't done in a while. The recipe is based on 25L but I'll only be cubing about 22L into a 20L cube, because I figure with the mountain of hops in it that it's not gonna leave enough wort behind to fill a 25L cube. As a result obviously my overall efficiency will be down but it's just simpler for me to waste a bit of wort than to scale back the recipe and then potentially not be able to properly fill the 20L cube. This is also the last batch being fermented with 2001 Urquell yeast; I'll be moving on to the 2000 Budvar strain for a while now.
Water and Treatment
36.00 l Distilled Water 1 -
0.48 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 2 -
0.43 g Chalk (Mash 60.0 mins) Water Agent 3 -
0.38 g Baking Soda (Mash 60.0 mins) Water Agent 4 -
0.35 g Calcium Chloride (Mash 60.0 mins) Water Agent 5 -
4.750 kg Bohemian Pilsner (Weyermann) (3.5 EBC) Grain 6 94.7 %
0.160 kg Melanoidin (Weyermann) (59.1 EBC) Grain 7 3.2 %
0.100 kg Acidulated (Weyermann) (4.5 EBC) Grain 8 2.0 %
0.007 kg Black Malt (Thomas Fawcett) (1300.2 EBC) Grain 9 0.1 %
Mash at 63 for 40 minutes, 72 for 30 minutes, mash out at 78.
120.00 g Saaz - [1.3%] - First Wort 90.0 min Hop 10 19.3 IBUs
120.00 g Saaz - [1.3%] - Boil 80.0 min Hop 11 17.4 IBUs
100.00 g Saaz - [1.3%] - Boil 15.0 min Hop 12 6.8 IBUs
50.00 g Saaz - [1.3%] - Steep/Whirlpool 15.0 min Hop 13 1.7 IBUs
90 minute boil.
Wyeast 2001 Urquell Lager, 563962nd generation (I don't know, it's been in re-use for 2 years ). Ferment at 10C for 5-6 days, raise to 18C until 15th day then drop to 0C for two weeks, before kegging.
Est Original Gravity: 1.0473 SG
Est Final Gravity: 1.0075 SG
Estimated Alcohol by Vol: 5.2 %
Bitterness: 45.2 IBUs
Est Color: 9.6 EBC