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#110 Pilsner
OG: 1.044 FG: 1.006
| Brewer: | Olde Phenomian | Email: | wortsbrewing@cyberportal.net | |||||
| Beer: | #110 Pilsner | Style: | Bohemian Pilsner | |||||
| Type: | All grain | Size: | 5.0 gallons | |||||
| Color: |
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Bitterness: | 30 IBU | |||||
| OG: | 1.048 | FG: | 1.006 | |||||
| Alcohol: | 5.4% v/v (4.2% w/w) | |||||||
| Water: | Used soft water. Treat sparge water with lactic acid to 5.2 pH | |||||||
| Grain: | 7 lb. 8 oz. Belgian Pilsner (DWC) | |||||||
| Mash: | 78% efficiency | |||||||
| Dough-in 7-1/2# of (DWC Belgian)Pilsen Malt at 115°F using 9.975 Qts hold at 106°F for (10) min. Raise temp to 122°F in (5) minutes and hold for (30) min. Raise temp to 142°F by adding 3-1/2 Qts 193°F water. Hold for (20) min. Add heat to raise temp to 154°F hold until conversion (~30 min). Knockout at 168°F for (5) min. |
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| Boil: | 90 minutes | SG 1.040 | 6. gallons | |||||
| 8 oz. Rice syrup solids | ||||||||
| Added 4Qts water and 1/2# Rice syrup solids added at onset of boil. 1 tsp. Irish Moss Flakes that had been rehydrated for 60 min in 1 cup hot water. |
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| Hops: | 2 oz. Germ Spalt Spalter (2.4% AA, 75 min.) 1 oz. Czech Saaz (3.6% AA, 15 min.) |
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| Yeast: | Yeast Culture Kit Co. #L5 Munich Lager yeast started from slant (~1 Tbsp. thick paste dispensed in liquid). |
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| Log: | Counterflowed to Yeasted carboy; let sit 16 hours @ ~55°F then rack to primary and aerate. Primary 11 days @ 50°F ±2°F; Rack to secondary, after 2 days @ 50°F ±2°F, drop temp to 38°F lager in glass for 6 weeks. |
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| Carbonation: | "Stone" carbonate at 44°F using 15 PSI; Hold for 3 days; dispense at 7PSI. |
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| Tasting: | Nice flavor... All gone in about 3 weeks (sigh):-) | |||||||
Recipe posted 01/31/98.
