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Big Bo Pils 2015
Brewed this beer on 1/2/2016 for the first 2016 brew.
Beautiful 70°F clear sky day
| Brewer: | Barry Tingleff | Email: | - | |||||
| Beer: | Big Bo Pils 2015 | Style: | Bohemian Pilsener | |||||
| Type: | All grain | Size: | 12 gallons | |||||
| Color: |
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Bitterness: | 47 IBU | |||||
| OG: | 1.066 | FG: | 1.015 | |||||
| Alcohol: | 6.6% v/v (5.2% w/w) | |||||||
| Water: | All water is RO. | |||||||
| Grain: | 27 lb. Belgian Pilsner 1 lb. Belgian Munich 1 lb. Belgian aromatic |
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| Mash: | 74% efficiency | |||||||
| Mash in at 160°F to rest at 148°-150°F for 45 min. Pull large decoction to another pot, raise to 155°F for 10 min. then to bring to a boil for 10 min. Add back to mash to raise mash to 170°F for 10 min. then sparge with 170°F hot liquor. | ||||||||
| Boil: | 90 minutes | SG 1.053 | 15 gallons | |||||
| 1 Tablespoon Irish Moss last 15 min. of boil. | ||||||||
| Hops: | 4 oz. US Hallertauer (pellet) (4.7% AA, 90 min.) 1 oz. US Hallertauer (pellet) (4.7% AA, 70 min.) 1 oz. Hallertauer Mittelfruh (whole) (3.4% AA, 30 min.) 2 oz. Hallertauer Mittelfruh (whole) (3.4% AA, 15 min.) 2 oz. Hallertauer Mittelfruh (whole) (aroma) |
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| Yeast: | 1600 ml. starter of Wyeast 2278 Czech Pilsner from stir plate. | |||||||
| Log: | Ferment at 50-55°F until FG of 1.015 is reached. Warm to 63-65°F for 2 day diacetyl rest then crash to 34-36°F to lager. | |||||||
| Carbonation: | Carbonate in corney's. | |||||||
Recipe posted 01/01/16.
