New Image Czech Style Pils 1 All Grain Brandon Capps 18.9271680 26.0800602 100.0000000 72.0000000 Saaz 1 Czech 3.3000000 0.0992232 Boil 70.0000000 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 3.7500000 50.0000000 3.50 oz 0.00 oz 70.0 min Barke Pilsner (Weyermann) 1 Grain 4.0823280 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 9 lbs 0.0 oz 1.0378258 1.7 SRM Pilsner Liquid Extract Saflager Lager 1 Lager 0.0502753 FALSE DCL/Fermentis W-34/70 8.8888889 15.0000000 High 80.0000000 A famous yeast strain from Weihenstephan Germany used worldwide in brewing. Their most popular strain for lagers. European lagers 5 0 FALSE 50.28 ml 48.0 F 59.0 F 0.0 pkg 06 Mar 2011 Pot and Cooler ( 5 Gal/19 L) - All Grain 1 26.0800602 18.9271680 18.9271680 1.8143680 0.3000000 0.0000000 2.8390752 7.8379196 100.0000000 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. 6.89 gal 5.00 gal 5.00 gal 4 lbs 0.00 gal 0.75 gal 0.25 gal 0.00 gal Decoction Mash, Double 1 22.2222222 22.2222222 75.5555556 5.4000000 64.0000000 0.3000000 FALSE Used for 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 Saccharification 1 Infusion 17.0344512 75.0000000 64.4444444 2.0000000 64.4444444 Add 18.00 qt of water at 154.9 F 2.000 qt/lb 0.00 qt 154.9 F 148.0 F 18.00 qt Saccharification 1 Decoction 0.0000000 10.0000000 68.8888889 2.0000000 68.8888889 Decoct 2.60 qt of mash and boil it 2.000 qt/lb 2.60 qt 0.0 F 156.0 F 0.00 qt Mash Step 1 Decoction 0.0000000 10.0000000 71.1111111 4.0000000 71.1111111 Decoct 1.49 qt of mash and boil it 2.000 qt/lb 1.49 qt 0.0 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 Brandon looks at this beer as more process driven than anything. He performs 2-3 decoctions to go from his 148F infusion to a 170F mashout. Each decoction lasts 10 minutes. He recommends knocking out as cold as possible down to 48F. Knockout with oxygen added and pitch the yeast into a holding vessel. Rest for several hours until a cold break has formed and some truble has settled. Rack the clearest portion into the fermentation vessel, leaving behind foam and bottom trub. The goal here is to eliminate bitter compounds trapped in the foam and dead yeast/trub from the bottom that can cause subtle off flavors. He holds at freezing for 3-8 weeks, with key indicators being turbidity and sulfur. When the beer drops brite and the H2S aroma/flavor has dissipated, the beer is ready to be finished. He recommends lagering under pressure, fining/filtering or otherwise removing as much yeast as possible to clear the beer and carbing it up nice and high at 2.8 volumes. 30.0000000 1.0460000 1.0100000 2.8000000 2 14.0000000 9.4444444 7.0000000 9.4444444 7.0000000 35.0000000 0.0000000 Keg with 18.39 PSI FALSE Forced Carbonation 1.0000000 0.5000000 7.2222222 45.0 F 24 May 2021 1.049 SG 1.011 SG 2.9 SRM 42.6 IBUs Tinseth 4.9 % 4.7 % 67.6 % 151.6 kcal/12oz 5.00 gal 6.89 gal 1.046 SG 1.010 SG 49.0 F 49.0 F 65.0 F 32.0 F