All Grain Recipe
Submitted By: Theossi (Shared)
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| Brewer: Theossi | |
| Batch Size: 11.89 gal | Style: Czech Premium Pale Lager ( 3B) |
| Boil Size: 16.26 gal | Style Guide: BJCP 2015 |
| Color: 4.9 SRM | Equipment: *LC - Panela 90 Litros |
| Bitterness: 34.1 IBUs | Boil Time: 90 min |
| Est OG: 1.053 (13.2° P) | Mash Profile: **LC Mostura Normal Gravity |
| Est FG: 1.011 SG (2.7° P) | Fermentation: *LC Lager - Nomal Gravity |
| ABV: 5.7% | Taste Rating: 0.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 4.00 ml |
Phosphoric Acid 85% (Mash 60 min) |
Misc |
1 |
| 22 lbs 0.74 oz |
Viking Pilsner Malt (2.0 SRM) |
Grain |
2 |
| 1 lbs 10.46 oz |
* Carapils (Weyermann) (2.0 SRM) |
Grain |
3 |
| 8.82 oz |
* Caramunich I (Weyermann) (45.7 SRM) |
Grain |
4 |
| 1.06 oz |
Hallertau Magnum [13.0%] - Boil 60 min |
Hops |
5 |
| 0.88 oz |
Saaz [3.0%] - Boil 60 min |
Hops |
6 |
| 0.88 oz |
Saaz [3.0%] - Boil 45 min |
Hops |
7 |
| 0.88 oz |
Saaz [3.0%] - Boil 30 min |
Hops |
8 |
| 2.00 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
9 |
| 2.00 items |
Yeast Nutrient (Boil 15 min) |
Misc |
10 |
| 0.88 oz |
Saaz [3.0%] - Boil 10 min |
Hops |
11 |
| 0.71 oz |
Hallertau Magnum [13.0%] - Steep 0 min |
Hops |
12 |
| 9.0 pkgs |
**German Lager (Bio4 #SY004) |
Yeast |
13 |
Notes
4,0 litros de lama de German Lager Byo4 SY004 da Maniacs.
Malte pilsen Viking ganho no Paranaense 2017.
Caramunich I e Carapils comprados na Bodebrown.
Maltes moídos pelo Wagner - Mercado do Malte.
Magnum e Saaz comprados na Bodebrown.
Ajustado pH na sacarificação com 10 gotas de ácido fosfórico (de 6.0 para 5.2).
Em 15/07/18:
FG Bombona de Cima: 1.010
FG Bombona de Baixo: 1.009
Em 27/07/18:
Temperatura nas 2 bombonas chegou em zero grau.
Início da clarificação.
Em 04/08/18:
Trasfega feita.
Temperatura para as 2 bombomnas em zero grau.
Em 13/08/18:
Início da carbonatação em 2 graus e 10 PSI / 0,75 Kgf/cm2.
Temperatura setada para zero grau.
BeerSmith™ Recipes and Web Editor
(1 ratings)
Classical Bohemian Pilsner
by TheossiGreat result with this recipe.
It is very important to wait the correct fermentation time.
To have a clean profile, you need at least 40 days of fermentation, maturation and laggering.