Czech Pils - July 16

All Grain Recipe

Submitted By: thornt25 (Shared)
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Brewer: Alan Fossen
Batch Size: 12.00 galStyle: Bohemian Pilsner ( 2B)
Boil Size: 16.00 galStyle Guide: BJCP 2008
Color: 5.5 SRMEquipment: Dall
Bitterness: 60.1 IBUsBoil Time: 90 min
Est OG: 1.066 (16.2° P)Mash Profile: Temperature Mash, 1 Step, Light Body
Est FG: 1.021 SG (5.4° P)Fermentation: Lager, Three Stage
ABV: 5.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
25 lbs 6.40 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 1
1 lbs 12.80 oz Cara-Pils/Dextrine (2.0 SRM) Grain 2
1 lbs 8.00 oz Munich Malt - 20L (20.0 SRM) Grain 3
1.50 oz US Saaz - High Alpha [8.8%] - First Wort Hops 4
1.00 oz Saaz [3.0%] - First Wort Hops 5
0.50 oz Hallertau [4.5%] - First Wort Hops 6
1.50 oz US Saaz - High Alpha [8.8%] - Boil 60 min Hops 7
1.00 oz Hallertau [4.5%] - Boil 60 min Hops 8
2.00 Whirlfloc Tablet (Boil 15 min) Misc 9
1.00 oz Saaz [3.0%] - Boil 15 min Hops 10
0.50 oz Hallertau [4.5%] - Boil 15 min Hops 11
1.00 oz Saaz [3.0%] - Boil 0 min Hops 12
2.0 pkgs (Mike) Bohemian Lager (Wyeast Labs #2124) Yeast 13
1.0 pkgs (Alan) German Ale/Kolsch (White Labs #WLP029) Yeast 14

Taste Notes

Profile is for pils

Notes

Overall: Initial recipe is for pre-dilution. Should yeild 12 gallons out of kettle. Dilute with 1-1.5 gal RO water in each fermenter to reach target OG. Starters: -2 stage for each package of lager(~1.5 cp DME + 2L water, ~2cp DME + 1.6L water) -1 stage for Ale Mash: -50/50 dilution of RO/filtered water -Remainder of RO water for sparge -Hochkurz infusion (144 -> 156) Boil: -90min -US Saaz hops are high alpha. Use some Czech for aroma. Fermentation: -50F for lagers. Use primary fermenters, add water for dilution before fermentation. -Room temp with ice/fan for cooling. Use secondary fermenter with blowoff. Dilute after fermentation.

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