6thFloorPilsner V.2

All Grain Recipe

Submitted By: Miklabjor (Shared)
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Brewer: Miklabjor
Batch Size: 6.08 galStyle: Bohemian Pilsner ( 2B)
Boil Size: 6.60 galStyle Guide: BJCP 2008
Color: 5.8 SRMEquipment: My Equipment
Bitterness: 47.4 IBUsBoil Time: 90 min
Est OG: 1.053 (13.1° P)Mash Profile: Double Infusion, Medium Body
Est FG: 1.015 SG (3.7° P)Fermentation: My Aging Profile
ABV: 5.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
6.08 gal Vanha-kaupunki Water 1
11 lbs 14.48 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 2
9.52 oz Cara-Pils/Dextrine (2.0 SRM) Grain 3
4.59 oz Crystal Malt - 60L (Thomas Fawcett) (66.0 SRM) Grain 4
1.41 oz Saaz [3.5%] - Boil 120 min Hops 5
0.53 oz Columbus (Tomahawk) [14.0%] - Boil 120 min Hops 6
1.23 oz Saaz [3.5%] - Boil 10 min Hops 7
1.0 pkgs Budvar Lager (Wyeast Labs #2000) Yeast 8

Taste Notes

Smell & taste before secondary fermentation: Smell very fruity, while the taste was quite clean and a bit sweet/malty and the bitterness was very mild and mostly noticable as an after taste - unfortunately the taste was a bit contaminated by iodophor

Notes

Yeast starter made 10 days before brewing (1.5 liter OG 1.040) and then after 1 week i added 0.5 liter OG 1.040 dextrose water. the reason the yeaststarter got so old was that i was not able to brew when i planned to. Grist: Malt:water ratio ~ 2,5 L/kg. added 0.5 ml. lactic acid to grist. Double infusion (protein rest (15min), saccarfication (75min) and mashout (10min) Sparged carefully with 18 liters, had added 2 ml. lactic acid to 23 liters spargewater. Had a good rolling boild without lid for 2 hours, then let the trub settle for 20 min. before cooling the worth trough the platechiiller. Was out of Saaz so added 15g Columbus instead as bitter hop. (should maybe have used target, because columbus can be pungent. Added 10 min. hops 5 min before turning of the stove (but ensured it got 5 min og vigorous boil) cooled beer down to about 15C in 15 min. added 0,5l yeaststarter (poured the rest out. (yeaststarer tasted much like my belgian ale = badaid/hospitalish taste. both the belgian beer and the starter have that in common that a large part of the sugar is from dextrose and that the yeast was rather slow to start fermenting. Oxidized worth for 7 min then set worth in to 10C fridge to ferment :) total yield is between 20 liter to 23 liter, OG: 1.053, exactly 68% efficiency as i expected. Primary fermentation: Fermentation started with a tall foam head after less than 24 hours at 8-10C for 3 days when i noticed it propably was to high when the fermentation temperature was included, i therefor reduced it to 7-9C for the next 5 days (total 8 days) then i increased the temp to 10-12C for diacetyl rest for 2 days and 1 day at 9C then after a total of 11 days put it into the secondary vessel for conditioning. Note: i should have reduced the temperature to 3C or so before transfering to secondary fermantation, this would create a cleaner beer! Secondary/conditioning (21.4.11), SG: 1016: used CO2 bottle to create a protective CO2 head over the beer just after transfer from primary fermentation. Unfortenutaly there was very little CO2 left so in a hurry i added two teaspoons of dextrose straight to the vessel, this caused a quite beutiful foam explosion (very fine foam) rippeling out from where the dry sugar entered the liquid surface :) Temperature was then in increments of 3C pr. day cooled from 10C to 3C (just 2 days because i was in a hurry)! Smell & taste before secondary fermentation: Smell very fruity, while the taste was quite clean and a bit sweet/malty and the bitterness was very mild and mostly noticable as an after taste - unfortunately the taste was a bit contaminated by iodophor 10.5.11: Added to keg. FG: 1.013, Transferred went ok, forgot to properly went the keg with CO2 before adding the beer, but i wented it thorougly afterwards. Added about 1,9 bar pressure and rolled the keg on the side and shaked it to better mix the gas. Look/smell/taste: the beer was cristal clear and had a nice dark yellow color, much like e.g. karhu. the smell was clearly fruity with a hint of complexity, something like caramel malt or resine. The taste was a little fruity, then some taste that can be descripted as forest'ish (sliglty pine cone like) and floral, and this taste was backed up by a solid body which made the beer feel wholesome (not sweet). Bitternes was clearly noticable and lasting but still felt mild and appropriate. in summary: I am very satisfied with the taste, especially the pine cone like taste which must be the Columbus/tomahawk. Out of the keg: beutifull beer with the cleanest taste i have ever tried! also good! (see taste section) but the carbonation is in the low end even tough i used 2 bars at ~21C ! maybe i have not mixed the beer well enough with the CO2 gas.

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