Kupferschmidt Czech Style Pilsener 1 All Grain Jim Spaulding 18.9271680 24.7173041 60.0000000 77.0000000 Saaz 1 Czech 3.1500000 0.0850485 Boil This traditional variety from the Czech Republic is grown on a limited basis in the U.S. A classic noble aroma that is famously used in Pilsners. Used for: Bohemian-style beers, Continental lagers, Wheats, Pilsener lagers, Ales, Pilsners Aroma: Seasoned herbal character Substitiutions: Czech Saaz, Polish Lublin, Sterling Storage: Poor 2-6% AA / 3-4.5% Beta Aroma
Pellet
3.7500000 50.0000000 3.00 oz 0.00 oz 60.0 min Saaz 1 Czech 3.1500000 0.0425243 Boil This traditional variety from the Czech Republic is grown on a limited basis in the U.S. A classic noble aroma that is famously used in Pilsners. Used for: Bohemian-style beers, Continental lagers, Wheats, Pilsener lagers, Ales, Pilsners Aroma: Seasoned herbal character Substitiutions: Czech Saaz, Polish Lublin, Sterling Storage: Poor 2-6% AA / 3-4.5% Beta Aroma
Pellet
3.7500000 50.0000000 1.50 oz 0.00 oz 30.0 min Saaz 1 Czech 3.1500000 0.0113398 Boil This traditional variety from the Czech Republic is grown on a limited basis in the U.S. A classic noble aroma that is famously used in Pilsners. Used for: Bohemian-style beers, Continental lagers, Wheats, Pilsener lagers, Ales, Pilsners Aroma: Seasoned herbal character Substitiutions: Czech Saaz, Polish Lublin, Sterling Storage: Poor 2-6% AA / 3-4.5% Beta Aroma
Pellet
3.7500000 50.0000000 0.40 oz 0.00 oz 20.0 min Bohemian Floor Malted Pilsner (Weyermann) 1 Grain 2.4947560 82.2300000 1.7000000 FALSE Germany Weyermann Pilsner base malt for all pilsners, lagers. Highly modified malt. 1.2000000 4.4000000 110.0000000 10.9000000 100.0000000 TRUE 0.0000000 5 lbs 8.0 oz 0.0 oz 1.0378258 1.7 SRM Pilsner Liquid Extract Vienna Malt (Weyermann) 1 Grain 1.1339800 82.2300000 3.0000000 FALSE Germany Weyermann Vienna base malt - used in many continental beer styles. Full bodied, golden color. 1.8000000 3.7000000 50.0000000 10.9000000 100.0000000 TRUE 0.0000000 2 lbs 8.0 oz 0.0 oz 1.0378258 3.0 SRM Pale Liquid Extract Acidulated (Weyermann) 1 Grain 0.2267960 65.2000000 1.8000000 FALSE Germany Weyermann Used in Germany to lower PH levels without resorting to chemicals. Lowers mash pH levels, lightens color, improves flavor stability. 1.5000000 4.0000000 0.0000000 0.0000000 10.0000000 TRUE 0.0000000 8.0 oz 0.0 oz 1.0299920 1.8 SRM Pale Liquid Extract Budvar Lager 1 Lager
Liquid
0.1242095 FALSE Wyeast Labs 2000 7.7777778 13.3333333 High 81.0000000 Classic pilsner lager yeast. Malty nose and subtle fruit. Rich malt profile, but dry crisp finish. Hop character accentuated by dry finish. Bohemian Pilsner, Classic Pilsners, Dortmunder and Light Lagers 5 0 FALSE 124.21 ml 46.0 F 56.0 F 0.0 pkg 14 Jun 2003 Pot and Cooler ( 5 Gal/19 L) - All Grain 1 24.7173041 18.9271680 18.9271680 1.8143680 0.3000000 0.0000000 2.8390752 8.2700530 60.0000000 TRUE 0.9463584 0.0000000 100.0000000 4.0000000 Popular all grain setup. 5 Gallon cooler as mash tun with false bottom, and 7-9 gallon brewpot capable of boiling at least 6 gallons of wort without spilling over. Primarily used for single infusion mashes. 6.53 gal 5.00 gal 5.00 gal 4 lbs 0.00 gal 0.75 gal 0.25 gal 0.00 gal Decoction Mash, Single 1 22.2222222 22.2222222 75.5555556 5.4000000 64.0000000 0.3000000 FALSE Used in some authentic German styles. Attempt to draw decoction from the thickest portion of the mash. Profiles vary. Some traditional German mashes use a long acid rest at 40 deg C. Also some sources recommend the decoction amount be given a 15 minute saccharification rest at 158 F (70 C) before boiling it. 72.0 F 72.0 F 168.0 F 4 lbs Protein Rest 1 Infusion 16.0880928 10.0000000 56.1111111 2.0000000 56.1111111 Add 17.00 qt of water at 138.6 F 2.000 qt/lb 0.00 qt 138.6 F 133.0 F 17.00 qt Mash Step 1 Temperature 0.0000000 30.0000000 62.2222222 5.0000000 62.2222222 Heat to 144.0 F over 5 min 2.000 qt/lb 0.00 qt 144.0 F 144.0 F 0.00 qt Mash Step 1 Temperature 0.0000000 40.0000000 71.1111111 4.0000000 71.1111111 Heat to 160.0 F over 4 min 2.000 qt/lb 0.00 qt 160.0 F 160.0 F 0.00 qt Mash Out 1 Temperature 0.0000000 10.0000000 76.6666667 10.0000000 76.6666667 Heat to 170.0 F over 10 min 2.000 qt/lb 0.00 qt 170.0 F 170.0 F 0.00 qt Decoction 1 Infusion 0.0000000 30.0000000 95.0000000 4.0000000 95.0000000 Add 0.00 qt of water at 203.0 F 2.000 qt/lb 0.00 qt 203.0 F 203.0 F 0.00 qt Note that Jim does a lesser known decoction style mashing procedure where he goes through all of his step mashes and then proceeds to simmer the entire mash for 30 minutes. For both the decoction temperature and hop utilization, keep in mind that this beer is brewed at roughly 5300 feet (1615m) in elevation. A sea level brewer's boil temperature will be higher and they will likely want to cut down the IBUs a little bit, perhaps down to the high 30s. Jim krausens his beer on day 17, under primary temperatures, and spunds them over a 7-14 day period to 15 PSI before slowly dropping to 33F for long lagering. Jim lagers his beers longer than almost anyone that I know, sometimes for 3-4 months. They tend to drink quite well for many months, I've had year old Pilsener that tastes far better than what you'd get from many professional breweries. That's both a testament to Jim's quality brewing skills and the large advantage of these beers never traveling further than from the beer line to the glass. 30.0000000 1.0460000 1.0100000 2.6000000 2 17.0000000 9.1666667 10.0000000 9.1666667 7.0000000 60.0000000 0.5555556 Keg with 16.06 PSI FALSE Forced Carbonation 1.0000000 0.5000000 7.2222222 45.0 F 24 May 2021 1.049 SG 1.013 SG 3.2 SRM 48.5 IBUs Tinseth 4.7 % 4.7 % 72.4 % 151.6 kcal/12oz 5.00 gal 6.53 gal 1.046 SG 1.010 SG 48.5 F 48.5 F 65.0 F 33.0 F