Bohemian Pilsner 1.0 @Brewhouse FINAL

All Grain Recipe

Submitted By: alisaduane (Shared)
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Brewer: Andrew Lardy
Batch Size: 10.75 galStyle: Bohemian Pilsner ( 2B)
Boil Size: 14.22 galStyle Guide: BJCP 2008
Color: 4.2 SRMEquipment: My Equipment 10 Gal Batch
Bitterness: 38.3 IBUsBoil Time: 60 min
Est OG: 1.050 (12.4° P)Mash Profile: Double Infusion, Medium Body
Est FG: 1.010 SG (2.7° P)Fermentation: Lager, Two Stage
ABV: 5.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
15 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 1
2 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 2
2 lbs Caramel/Crystal Malt - 10L (10.0 SRM) Grain 3
2.00 oz Saaz [3.2%] - Boil 60 min Hops 4
3.00 oz Saaz [3.2%] - Boil 20 min Hops 5
4.00 oz Saaz [3.2%] - Boil 15 min Hops 6
3.00 oz Saaz [3.2%] - Boil 10 min Hops 7
1.0 pkgs Czech Budejovice Lager (White Labs #WLP802) Yeast 8
1.00 oz Saaz [3.2%] - Dry Hop 14 days Hops 9

Notes

MASH NOTES Using Duane's probe and analog thermometers - appears to be ~5F diff @ 152F Protein rest @ 128F (6F too high - possibly w/in thermometer error) Stirred @ 15 min, 25 min Protein rest pH = 5.5-5.6 Sacch. infusion came in a little low, heated to 152F while stirring (<5 min), final resting temp 151F Sacch. step extended 25-30 min (wanted to extend due to sacch. infusion heating delay, compounded by forgetting to heat sparge water) Sacch. infusion pH = 5.5-5.6 Sparge pH = 5.9 Sparge time = ~60-90 min Gravity finished way too high - 14.2 gal @ 1.046 -3.1 gal wort + 3 gal water -> preboil OG 1.037 Actual brewhouse efficiency = 94.2 Working brewhouse efficiency (after water addition) = 75.8 75F in 40 min chilling (whirlpool IC) OG = 1.043 Final Vol = 9.7 gal Pitched 1L yeast slurry decanted from 5L starter @65F (wort) 8pm 2.16.14

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