The Czechs in the mail

Traditional Bohemian Pilsner using well modified Moravian malt and Saaz hops.

Brewer:	Chris Knight		Email:	knight@hypergolic.com
Beer:	The Czechs in the mail		Style:	Bohemian Pilsener
Type:	All grain		Size:	5.5 gallons
Color:	4 HCU (~4 SRM)		Bitterness:	38 IBU
OG:	1.050		FG:	1.014
Alcohol:	4.6% v/v (3.6% w/w)
Water:	Use 4 gallons distilled water with 3.5 gallons tap water.
Grain:	9 lb. 8 oz. Czech Pilsner 8 oz. Dextrine malt (Cara-Pils) 2 oz. Acid malt 8 oz. Czech Munich
Mash:	70% efficiency
	Heat 3.5 gallons mash water to 135°F. Add grains and maintain temperature of 122°F for 20 minute rest. Heat mash to 140°F for 30 minute rest. Heat mash to 153°F for 40 minute rest. Heat to 168°F and rest for 10 minutes for knockout. Transfer to lauter tun and recirculate for 20 minutes. Sparge with 4 gallons of 168°F water.
Boil:	60 minutes	SG 1.037	7.5 gallons
	1 tsp. Irish Moss @ 15 minutes
Hops:	1 oz. Saaz (3.9% AA, 60 min.) 1 oz. Saaz (3.9% AA, 45 min.) 1 oz. Saaz (3.9% AA, 20 min.) 1 oz. Saaz (aroma)
Yeast:	Make 900 ml 1.040 starter using light DME 1 day in advance. Pitch Wyeast #2000 Budweiser Budvar lager yeast.
Log:	Start fermentation at 60°F for 24 hours. Primary fermentation at 50°F for 14 days. Rack to secondary and hold at 60°F for 24 hour Diacetyl rest. ferment in secondary at 45°F for 7 days. Lager at 40°F for 5 weeks.
Carbonation:	Kegged at 10 psi for 7 days at 40 deg F.
Tasting:	Very tasty, but the color was a little darker than expected.

Recipe posted 10/22/01.