Pound Brau II

Brewer:	John Tossberg		Email:	-
Beer:	Pound Brau II		Style:	American Pilsener
Type:	All grain		Size:	12.0 gallons
Color:	5 HCU (~5 SRM)		Bitterness:	21 IBU
OG:	1.052		FG:	1.010
Alcohol:	5.4% v/v (4.3% w/w)
Grain:	10 lb. German Pilsner 2 lb. German Vienna 5 lb. German Munich 3 lb. Rice (raw)
Mash:	82% efficiency
	Protein rest 30 minutes at 57°C. Add cooked hot rice and hot water to raise to saccrification temp. Temp stablized around 69°C. Little high. Hold 1 hour temp dropped to 66°C. Recirculate and begin sparge.
Boil:	80 minutes	SG 1.050	12.5 gallons
	Aproximatly 2 tsp Irish moss added 10 minutes befor knockout. Irish moss was not rehydrated.
Hops:	3 oz. Saaz (3.6% AA, 80 min.) 1 oz. Saaz (3.6% AA, 20 min.) 1 oz. Saaz (aroma)
Yeast:	Wort was run through an counter flow wort chiller. Pitch yeast. 450 ml of wyeast 2124 Bohemian Lager yeast and 800ml of wyeast 2308 Munich Lager yeast. Carboys were allowed to get started at room temp (65F.)overnight and then after fermentation was observed placed in a 55 F chest freezer for primary.
Log:	brewed 12/30/01

Recipe posted 12/30/01.