Beer Ops Very Potable Pilsner
All Grain Recipe
Submitted By: g_proctor (Shared)
Members can download and share recipes
|Brewer: Jim Lammle|| |
|Batch Size: 15.00 gal||Style: Bohemian Pilsner ( 2B)|
|Boil Size: 19.00 gal||Style Guide: BJCP 2008|
|Color: 3.6 SRM||Equipment: Beer Ops|
|Bitterness: 35.0 IBUs||Boil Time: 90 min|
|Est OG: 1.056 (13.9° P)||Mash Profile: Single Infusion, Full Body, No Mash Out|
|Est FG: 1.015 SG (3.9° P)||Fermentation: Very Potable Pilsner|
|ABV: 5.4%||Taste Rating: 30.0|
||Epsom Salt (MgSO4) (Mash 60 min)
||Chalk (Mash 60 min)
||Baking Soda (Mash 60 min)
||Calcium Chloride (Mash 60 min)
|31 lbs 8.00 oz
||Pilsner (2 Row) Ger (2.0 SRM)
||Saaz [3.5%] - Boil 85 min
||Saaz [3.5%] - Boil 60 min
||Saaz [3.5%] - Boil 10 min
||Czech Pilsner Lager (Wyeast Labs #2278)
||Saaz [3.5%] - Dry Hop 7 days
NotesCheck pre-boil gravity on first runnings and recirculate into mash tun if it needs to be raised.
Hops are timed into the boil.
For initial brewing, yeast should be pitched at top end of acceptable temperature range (74-78). Let wort set at pitched temperature for 90 minutes before beginning to drop temperature to the bottom end of the fermenting temperature range for the yeast used. With the Czech yeast that temperature is 50 degrees.
Dry hop for the final seven days of aging period.
We could experiment with 5 gallons of the batch using a pilsner lager yeast?