Rocker1986
Well-Known Member
After moving house in August, I have done a few batches, but haven't posted any of them until now. Things have finally largely settled here as we continue gathering household items.
I brewed this on Sunday, another Bohemian Pilsner. Nice to not need so many hops with this lot of 3.8% AA.
21 litre batch, based on 75% brewhouse efficiency. Estimated mash efficiency 89.3% (ended up with 89.2%).
Water and Treatment
33L distilled water
0.44 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 2 -
0.40 g Chalk (Mash 60.0 mins) Water Agent 3 -
0.34 g Baking Soda (Mash 60.0 mins) Water Agent 4 -
0.32 g Calcium Chloride (Mash 60.0 mins) Water Agent 5 -
Grains
4.000 kg Bohemian Pilsner (Weyermann) (3.5 EBC) Grain 6 94.0 %
0.150 kg Melanoidin (Weyermann) (59.1 EBC) Grain 7 3.5 %
0.100 kg Acidulated (Weyermann) (4.5 EBC) Grain 8 2.3 %
0.006 kg Black Malt (Thomas Fawcett) (1300.2 EBC) Grain 9 0.2 %
Hochkurz mash schedule: 63C for 40 minutes, 72C for 20 minutes, 78C mash out.
Hops
40.00 g Saaz {3.80 %} - First Wort 90.0 min Hop 10 20.2 IBUs
25.00 g Saaz {3.80 %} - Boil 80.0 min Hop 11 11.3 IBUs
35.00 g Saaz {3.80 %} - Boil 15.0 min Hop 12 7.5 IBUs
30.00 g Saaz {3.80 %} - Steep/Whirlpool 15.0 min Hop 13 3.2 IBUs
90 minute boil
Yeast
Wyeast 2000 Budvar Lager. Ferment using usual lager schedule.
The Stats
Est Original Gravity: 1.0477 SG (Actual 1.0458, but probably get 22L in the FV)
Est Final Gravity: 1.0080 SG*
Estimated Alcohol by Vol: 5.2 %
Bitterness: 42.2 IBUs
Est Color: 9.3 EBC
I've been finding those flameout additions of Saaz quite nice in these batches since I started doing it. There were some warnings of grassiness from it but I haven't noticed any.
*This will probably be more like 1.010-11; for some reason I can't really get Beersmith to accurately predict FGs when I use those stepped mash schedules.. maybe I should just input it as a single infusion and adjust the temp to fit what I get in reality.
I brewed this on Sunday, another Bohemian Pilsner. Nice to not need so many hops with this lot of 3.8% AA.
21 litre batch, based on 75% brewhouse efficiency. Estimated mash efficiency 89.3% (ended up with 89.2%).
Water and Treatment
33L distilled water
0.44 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 2 -
0.40 g Chalk (Mash 60.0 mins) Water Agent 3 -
0.34 g Baking Soda (Mash 60.0 mins) Water Agent 4 -
0.32 g Calcium Chloride (Mash 60.0 mins) Water Agent 5 -
Grains
4.000 kg Bohemian Pilsner (Weyermann) (3.5 EBC) Grain 6 94.0 %
0.150 kg Melanoidin (Weyermann) (59.1 EBC) Grain 7 3.5 %
0.100 kg Acidulated (Weyermann) (4.5 EBC) Grain 8 2.3 %
0.006 kg Black Malt (Thomas Fawcett) (1300.2 EBC) Grain 9 0.2 %
Hochkurz mash schedule: 63C for 40 minutes, 72C for 20 minutes, 78C mash out.
Hops
40.00 g Saaz {3.80 %} - First Wort 90.0 min Hop 10 20.2 IBUs
25.00 g Saaz {3.80 %} - Boil 80.0 min Hop 11 11.3 IBUs
35.00 g Saaz {3.80 %} - Boil 15.0 min Hop 12 7.5 IBUs
30.00 g Saaz {3.80 %} - Steep/Whirlpool 15.0 min Hop 13 3.2 IBUs
90 minute boil
Yeast
Wyeast 2000 Budvar Lager. Ferment using usual lager schedule.
The Stats
Est Original Gravity: 1.0477 SG (Actual 1.0458, but probably get 22L in the FV)
Est Final Gravity: 1.0080 SG*
Estimated Alcohol by Vol: 5.2 %
Bitterness: 42.2 IBUs
Est Color: 9.3 EBC
I've been finding those flameout additions of Saaz quite nice in these batches since I started doing it. There were some warnings of grassiness from it but I haven't noticed any.
*This will probably be more like 1.010-11; for some reason I can't really get Beersmith to accurately predict FGs when I use those stepped mash schedules.. maybe I should just input it as a single infusion and adjust the temp to fit what I get in reality.