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Member Since 28 Apr 2012
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In Topic: What are you brewing in 2017 ?

Today, 07:33 PM

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 cus_lol.gif). Ferment at 10C for 5-6 days, raise to 18C until 15th day then drop to 0C for two weeks, before kegging.

The Stats
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

In Topic: Tips for lager Brewing

Today, 01:54 PM

Will do mate, it will be pitched on Tuesday and kegged 4 weeks later but not on tap straight away so probably be a couple of months away yet.

In Topic: Tips for lager Brewing

Today, 01:24 PM

If you have the 15 min addition before cubing, does it affect the favour?


That's a good question. It wouldn't present like a 15 minute addition would when the wort is chilled straight after the boil, no doubt about that. That's why I'm experimenting with the flameout addition tomorrow. I still get plenty of Saaz flavour though, just want to see if the flameout addition increases that a bit more without being grassy.

In Topic: Tips for lager Brewing

Yesterday, 10:53 AM

Cubing makes stuff all difference to long boil additions like 80 minutes so I don't worry about those early ones in regards to that. It would affect the 15 minute addition more though; personally I don't account for it in my recipes because I've never had a beer turn out with excessive bitterness from late additions, even though it's supposed to increase it. If there is an increase from what the software says then I can't detect it, they always taste nicely balanced to my palate.

In Topic: Tips for lager Brewing

22 March 2017 - 02:12 PM

My Bo Pils grain bills consist of Weyermann Bo pils malt, and a small amount of melanoidin & acidulated malt (about 2% each), with a pinch of black malt to slightly darken it to a more golden color like Urquell is. I boil for 90 minutes, adding Saaz at FWH, 80 minutes and 15 minutes to around 40-45 IBUs. The amounts of the hops vary depending on AA%. I use the same recipe every time and they always turn out well.