Urquellish - 1

This is another attempt to derive the magical elixir based upon Pilsner Urquell. This should have quite a bit more body than the pattern brew.

Brewer:	Scott/Harber		Email:	branded@netscape.com
Beer:	Urquellish - 1		Style:	Bohemian Pilsener
Type:	All grain		Size:	5.5 gallons
Color:	4 HCU (~4 SRM)		Bitterness:	39 IBU
OG:	1.061		FG:	1.022
Alcohol:	5.1% v/v (4.0% w/w)
Water:	2 gallons spring water. 4 gallons distilled water. 4 gallons tap water (dechlorinated, Campden)
Grain:	10 lb. German Pilsner 1 lb. German Vienna 1 lb. Dextrine malt (Cara-Pils)
Mash:	75% efficiency
	Mashed for 1 hour right at the target 152° mark. Stirred and checked temperature frequently.
Boil:	80 minutes	SG 1.038	9 gallons
	Forgot the Irish moss...
Hops:	2 oz. Saaz (3.75% AA, 60 min.) 2 oz. Saaz (3.75% AA, 15 min.) 2 oz. Saaz (aroma)
Yeast:	Wyeast 2007XL Pilsen Lager. Added yeast before the smack pack swelled. There was a 3 day lag period before fermentation took off. Fermentation temperature was held constant between 42-45° using a water thermal blanket and ice bottles in an Igloo IceCube cooler. Primary fermentation: 6 gallon glass carboy. Secondary clarifying: 5 gallon glass carboy.
Log:	Lagering began on 12/24/2007. Will take first taste on, or after 2/24/2008.
Carbonation:	Will be pressure carbonated in the lagering freezer.
Tasting:	This might be a bit heavy for the style, but we're looking to make a fine brew based upon Urquell. An absolute clone isn't absolutely necessary. A great brew is what we're looking for. This batch was quick-chilled to preserve the Czech Saaz aroma and flavor by immersing the brew pot into an IceCube cooler full of ice water and using the immersion chiller at the same time. It took 12 minutes to get the wort from 212° to 80°. Expectations are high, as we just got a Barley Crusher. The fresh grain taste, along with the Saaz aroma and flavor are expected to be very nice.

Recipe posted 01/01/08.