Bohemian Pilsener

Brewed this batch with my old brewing partner Zach Hilgers DDS,
12.30/2009
Happy New Year

Brewer:	Barry Tingleff		Email:	beer_me2@msn.com
Beer:	Bohemian Pilsener		Style:	Bohemian Pilsener
Type:	All grain		Size:	13 gallons
Color:	5 HCU (~5 SRM)		Bitterness:	31 IBU
OG:	1.060		FG:	1.015
Alcohol:	5.8% v/v (4.6% w/w)
Water:	All water is RO.
Grain:	27 lb. Castle Belgian Pilsen 1 lb. Weyermann Light German Munich 1 lb. Castle Belgian aromatic
Mash:	73% efficiency
	Mashed in at 165°F to rest at 152 for 1 hour, then pulled a large decoction to a second pot. Brought decoction up to a boil slowly & held at boil for 15 min, then added back to mash tun to raise to 170°F to mash out. Used my RIMS system to continually recirculate mash.
Boil:	90 minutes	SG 1.052	15 gallons
	1 Tbl. Irish moss last 15 min. of boil.
Hops:	2 oz. Saaz (whole) (2.7% AA, 90 min.) 1 oz. NZ Hallertau (T-90 pellets) (8% AA, 90 min.) 2 oz. Saaz (whole) (2.7% AA, 70 min.) 2 oz. Saaz (whole) (2.7% AA, 20 min.)
Yeast:	1000 ml. stir plate starter of Wyeast 2278XL Czech Pils yeast.
Log:	Fermenting in my man cave at 50-55°F until it reaches 1.015 then do a diacetyl rest for 24 hours. Lager for 60-90 days at 34°F or until all gone.

Recipe posted 12/31/09.