Bohemian Pilsner
A ProMash Recipe Report
|
BJCP Style and Style Guidelines
|
02-B European Pale Lager, Northern German Pilsner
|
Min OG:
|
1.044
|
Max OG:
|
1.050
|
|
|
Min IBU:
|
25
|
Max IBU:
|
45
|
|
|
Min Clr:
|
2
|
Max Clr:
|
4
|
Color in SRM, Lovibond
|
|
Batch Size (Gal):
|
10.50
|
Wort Size (Gal):
|
10.50
|
|
Total Grain (Lbs):
|
21.00
|
|
|
|
Anticipated OG:
|
1.057
|
Plato:
|
14.01
|
|
Anticipated SRM:
|
3.8
|
|
|
|
Anticipated IBU:
|
31.5
|
|
|
|
Brewhouse Efficiency:
|
75
|
%
|
|
|
Wort Boil Time:
|
60
|
Minutes
|
|
|
Evaporation Rate:
|
1.00
|
Gallons Per Hour
|
|
|
Pre-Boil Wort Size:
|
11.50
|
Gal
|
|
|
Pre-Boil Gravity:
|
1.052
|
SG
|
12.85 Plato
|
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: TinsethTinseth Concentration Factor: 1.30
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
|
%
|
Amount
|
Name
|
Origin
|
Potential
|
SRM
|
|
92.9
|
19.50 lbs.
|
Pilsener
|
Germany
|
1.038
|
2
|
|
4.8
|
1.00 lbs.
|
Munich Malt
|
Germany
|
1.037
|
8
|
|
2.4
|
0.50 lbs.
|
Carahell Light Malt
|
Germany
|
1.037
|
3
|
Potential represented as SG per pound per gallon.
|
Amount
|
Name
|
Form
|
Alpha
|
IBU
|
Boil Time
|
|
1.50 oz.
|
Northern Brewer
|
Pellet
|
9.00
|
25.8
|
60 min
|
|
0.50 oz.
|
Perle
|
Pellet
|
8.00
|
3.8
|
15 min
|
|
0.50 oz.
|
Spalter
|
Pellet
|
4.00
|
1.4
|
10 min
|
|
0.50 oz.
|
Hallertau Hersbrucker
|
Pellet
|
4.00
|
0.5
|
3 min
|
WYeast 2278 Czech Pils
|
Profile:
|
|
|
Profile known for:
|
|
|
Calcium(Ca):
|
0.0 ppm
|
|
Magnesium(Mg):
|
0.0 ppm
|
|
Sodium(Na):
|
0.0 ppm
|
|
Sulfate(SO4):
|
0.0 ppm
|
|
Chloride(Cl):
|
0.0 ppm
|
|
biCarbonate(HCO3):
|
0.0 ppm
|
|
pH:
|
0.00
|
|
Mash Type:
|
Single Step
|
|
|
Grain Lbs:
|
21.00
|
|
|
Water Qts:
|
13.61
|
Before Additional Infusions
|
|
Water Gal:
|
3.40
|
Before Additional Infusions
|
|
Qts Water Per Lbs Grain:
|
0.65
|
Before Additional Infusions
|
|
Rest
|
Temp
|
Time
|
|
Saccharification Rest:
|
150
|
60 Min
|
|
Mash-out Rest:
|
168
|
10 Min
|
|
Sparge:
|
170
|
60 Min
|
Total Mash Volume Gal: 5.08 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Ferment at 60 - 62 F until fermentation begins, then bring fermenter to 47 - 52 F for 7 days.
Rack into secondary until target gravity reached and beer has cleared (approx. 4 weeks). Begin lagering: lager at 45 F and slowly decrease temp to 34 F. After lagering has been completed, bring beer back to 60 - 62 F for a day or two then back down to serving temp. Force carb and enjoy!
|
Generated with ProMash Brewing Software |