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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:
54 HCU (~23 SRM)
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
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.)
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.