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Black Pilsner
My first Black Pilsner
Brewed 8/28/2010
| Brewer: | Barry Tingleff | Email: | beer_me2@msn.com | |||||
| Beer: | Black Pilsner | Style: | Black Pilsner | |||||
| Type: | All grain | Size: | 12 gallons | |||||
| Color: |
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Bitterness: | 57 IBU | |||||
| OG: | 1.061 | FG: | 1.013 | |||||
| Alcohol: | 6.1% v/v (4.8% w/w) | |||||||
| Grain: | 25 lb. Weyermann Bohemian Pilsner 1.9 L 1.5 lb. Weyermann Munich II 9 L 1 lb. Weyermann CaraMunich II 45.5 L 1.25 lb. Weyermann Carafa II 435 L |
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| Mash: | 70% efficiency | |||||||
| Heat hot liquor to 135° F, to mash in at 126° F, then raise to 142° F & hold for 30 min. Pull a decoction of 4-5 quarts & boil for 15 min. to add back to raise to 148° F & hold for 30 min. Then pull a second decoction of 7-8 quarts & boil for 15 min. then add back to raise to 160° F & hold for 10 min. Mash out at 176° F. | ||||||||
| Boil: | 90 minutes | SG 1.056 | 13 gallons | |||||
| Hops: | 4.5 oz. Hallertauer Hersbrucker (5% AA, 90 min.) 3 oz. Tettnanger (5.1% AA, 60 min.) 1.5 oz. Saaz (3.8% AA, 10 min.) |
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| Yeast: | GB Lager yeast, lots of cells from brewery. | |||||||
| Log: | Cool wort to 66° F, after 24 hours if fermentation has started, cool to 52° F for 7-10 days. Once reached 1.013 drop to 44° F for 5-7 days. Lager at 34° F for 21 days. | |||||||
| Tasting: | Double decoction went well, hit all temperatures. Had about 75-80% extraction rate due to decoctions. Added 2 gal. of RO to boiler to bring up to volume & lover starting gravity Smells nice & malty. | |||||||
Recipe posted 08/13/10.
