brando
Well-Known Member
- Joined
- 22/1/09
- Messages
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Hi Guys,
Finally trying a lager for the first time. How does this recipe look?
Recipe: Czech Pilsner
Style: Bohemian Pilsner
TYPE: All Grain BIAB
Recipe Specifications
--------------------------
Batch Size: 22.50 L
Boil Size: 30.68 L
Estimated OG: 1.053 SG
Estimated Color: 7.5 EBC
Estimated IBU: 36.6 IBU
Brewhouse Efficiency: 72.00 %
Boil Time: 90 Minutes
Ingredients:
------------
Amount Item Type % or IBU
5.00 kg Pilsner (2 Row) Ger (3.9 EBC) Grain 93.46 %
0.35 kg Cara-Pils/Dextrine (3.9 EBC) Grain 6.54 %
40.00 gm Hallertauer Mittelfrueh [6.30 %] (70 min)Hops 28.4 IBU
30.00 gm Saaz [3.60 %] (15 min) Hops 5.9 IBU
30.00 gm Saaz [3.60 %] (5 min) Hops 2.4 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min)
1.00 tsp Gelatin (Primary 4.0 days)
7.00 gm Polyclar (Secondary)
1 Pkgs Swiss Lager S-189 (Craftbrewer #S-189) Yeast-Lager
Mash at 66 degrees for 60 mins, then mashout at 78 degrees.
Not sure whether to pitch one yeast packet warm (at 20 degrees) then drop to 12 degrees once I get signs of activity, or to pitch cold (at 12 degrees) with two packets. Either way, I'm also planning on doing a diacetyl rest.
Also not sure whether or not to play with the water (never done that before with my ales). Perhaps I should use tank water instead of Redlands tap water (not sure of the specs - nobody does).
Finally trying a lager for the first time. How does this recipe look?
Recipe: Czech Pilsner
Style: Bohemian Pilsner
TYPE: All Grain BIAB
Recipe Specifications
--------------------------
Batch Size: 22.50 L
Boil Size: 30.68 L
Estimated OG: 1.053 SG
Estimated Color: 7.5 EBC
Estimated IBU: 36.6 IBU
Brewhouse Efficiency: 72.00 %
Boil Time: 90 Minutes
Ingredients:
------------
Amount Item Type % or IBU
5.00 kg Pilsner (2 Row) Ger (3.9 EBC) Grain 93.46 %
0.35 kg Cara-Pils/Dextrine (3.9 EBC) Grain 6.54 %
40.00 gm Hallertauer Mittelfrueh [6.30 %] (70 min)Hops 28.4 IBU
30.00 gm Saaz [3.60 %] (15 min) Hops 5.9 IBU
30.00 gm Saaz [3.60 %] (5 min) Hops 2.4 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min)
1.00 tsp Gelatin (Primary 4.0 days)
7.00 gm Polyclar (Secondary)
1 Pkgs Swiss Lager S-189 (Craftbrewer #S-189) Yeast-Lager
Mash at 66 degrees for 60 mins, then mashout at 78 degrees.
Not sure whether to pitch one yeast packet warm (at 20 degrees) then drop to 12 degrees once I get signs of activity, or to pitch cold (at 12 degrees) with two packets. Either way, I'm also planning on doing a diacetyl rest.
Also not sure whether or not to play with the water (never done that before with my ales). Perhaps I should use tank water instead of Redlands tap water (not sure of the specs - nobody does).