Pilsner Oola-quell

Another Star Wars-themed beer.

Its name is a mashup of Pilsner Urquell and "Oola," Jabba the Hutt's green-skinned Twi'lek dancer girl who got eaten by the Rancor in Return of the Jedi.

Brewer:	John Albert		Email:	-
Beer:	Pilsner Oola-quell		Style:	Bohemian Pilsener
Type:	All grain		Size:	6 gallons
Color:	4 HCU (~4 SRM)		Bitterness:	43 IBU
OG:	1.056		FG:	1.016
Alcohol:	5.1% v/v (4.0% w/w)
Water:	I used 2 gallons of Chicago water (March 2011) diluted with 8 gallons distilled water to achieve 10 gallons of very soft brewing liquor. PH 5.2 mash conditioner was added to the mash tun at dough-in.
Grain:	130 oz. Belgian Pilsner 48 oz. German Vienna 14 oz. CaraPils (dextrine)
Mash:	75% efficiency
	3-step decoction mash: Dough in all grains (12 lbs) cold with 4 gallons of room-temperature water. Break up any clumps and mix thoroughly. Scoop out 28 cups (1¾ gallons) of the thickest part of the mash, including just enough liquid to soak the grain without covering it. Heat the decocted portion over medium-high heat while monitoring temperature. When it reaches 155°F, turn off the heat and let stand for 10 minutes. Resume heating over high heat, bring to a boil and cook for 30 minutes. Stir constantly to avoid scorching. If it starts to get too sticky or dry, add a little water. Stir this decoction back into the main mash. Make sure to dredge up the cooler grain at the bottom of the tun (I used a large soup ladle for this purpose) and mix it all thoroughly. The mash temperature should stabilize at 122°F for a combination acid/protein rest. Add a little cold or boiling water (or apply heat to the mash tun) if necessary to adjust the mash temperature. Decoct about 28 cups, (1¾ gallons) consisting of the thickest part of the mash, including just enough liquid to soak the grain without covering it. Cover the main mash to maintain its temperature at 122°F. Heat the decocted portion over medium-high heat while monitoring temperature. When it reaches 155°F, turn off the heat and let stand for 10 minutes. Resume heating over high heat, bring to a boil and cook for 30 minutes. Stir constantly to avoid scorching. If it starts to get too sticky or dry, add a little water. Stir this decoction back into the main mash and mix it in thoroughly. The mash temperature should stabilize at 152°F. Add a little cold or boiling water (or apply heat to the mash tun) if necessary to adjust the mash temp. Cover the mash tun to hold the temperature at 152°F for 60 minutes for the conversion rest. After resting, you might want to do a starch conversion test with iodine (or Iodophor sanitizer) before proceeding to the second decoction. If so, make sure the reaction changes a light red-amber color (instead of purplish-black) before proceeding to the second decoction. At this time, start heating up your sparge water. Heat 6 gallons to 170-175°F. Pull your third decoction from the thinnest part of the mash, including as much liquid as possible. Withdraw 30 cups this time (a little under 2 gallons). Cover the main mash and hold its temperature at 152°F while cooking the decoction. Bring the decoction to a boil, stirring occasionally to prevent scorching. Boil for 15 minutes, then add it back to the main mash. Stir the mash thoroughly, again making sure to dredge up the cooler grain at the bottom, to stabilize the temperature at 168-172°F for mash-out. Cover the mash tun to maintain a mash-out temperature of 168-172°F Perform the vorlauf, then sparge with enough 170-175°F sparge water to collect 8 gallons of wort (assuming a boil-off rate of 1 gallon per hour). Make sure the temperature of the mash does not rise above 175°F during sparging. Add first-wort hops, 16g Saaz at 6.8 AA at this time. (IBUs of the first-wort hop addition for a 120-minute boil is to be calculated per a 60-minute boil time.) Gently stir the wort and take a sample for gravity measurement. Pre-boil gravity for 8 gallons of wort should be 1.042.
Boil:	120 minutes	SG 1.042	8 gallons
	Being a Czech Pilsner, this beer will require an extended boil to break out as much protein as possible for clarity and to eliminate chill haze. After the wort comes to a rapid, rolling boil, add 14g Saaz hops (6.8% AA, 120 min.). Boil 30 more minutes, add 13g Saaz hops (6.8% AA, 60 min.). Boil 60 more minutes, add 10g Saaz hops (6.8% AA, 30 min.). Boil 15 more minutes, add Irish moss. After 15 minutes, add 20g Saaz aroma hops (6.8% AA, 0 min.) and turn off heat. Chill and transfer to fermenter. Original gravity should be 1.056.
Hops:	16g Saaz first wort hops; add to kettle during runoff (IBUs calculated as per 60 min. boil time) (6.8% AA, 60 min.) 14g Saaz (6.8% AA, 120 min.) 13g Saaz (6.8% AA, 90 min.) 10g Saaz (6.8% AA, 30 min.) 20g Saaz (aroma)
Yeast:	Wyeast 2001 Uruqell Lager

Recipe posted 03/16/11.