New Brunswick Craft Brewers Association
Beer Recipes and Food => All Grain => 2 - Pilsner => Topic started by: Shawn on May 03, 2011, 09:43:41 AM
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5.5 gallons into fermenter, based on 80% efficiency.
4.43 kg Bohemian Pilsner malt
341 g Carapils
Mash at 154 F for 60 minutes.
90 minute boil, 7.25 gallons pre-boil.
30 g Saaz pellet hops (5.5% AA) (60 min)
37 g Saaz (30 min)
28 g Saaz (10 min)
28 g Saaz (0 min)
1/2 tsp yeast nutrient (15 min)
1/2 tab Irish Moss (5 min)
Wyeast 2001 Urquell Lager
Ferment at 50 F, increasing temp to 60-65 F for diacetyl rest.
Lager at 34-40 F for 4-6 weeks.
OG 1.056, FG 1.016, IBU 44, SRM 3.7, ABV 5.2%
Carbonate to 2.5 vol CO2.
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Looks great. How are you controling fermentation temp?
If it's not already there, can you add to the yeast library via Thomas? If you want info on yeast harvesting, just see the "Yeast" section of the forum.
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I have a pretty large deep freezer I bought specifically to use as a fermentation chamber. I have a digital temperature controller hooked up to it, so in this case I'll just tape the probe to the side of the carboy, set the temp to 50 F, let it ferment for a couple of weeks, maybe increase for a diacetyl rest, and then decrease by a couple degrees F every day until I get down to lager temps, and leave it for another month or so.
If the yeast cake looks viable (I usually wash it and save it for awhile anyway), I'll let you know and go from there.
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Thomas has pure culturing techniques he can apply for the library's sake - so if you just wash it and hand it over he can purify the sample before banking it.
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so if you just wash it and hand it over he can purify the sample before banking it.
I feel dirty and used, like that kid in my neighborhood in the early 80s who was the first to get an Atari 2600.
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Don't make me call out the armored car.