TANDEMBRYGGERIET BrewBlog > BrewBlogs > Pils #1 [Bohemian Pilsener]

Pils #1

Specifics

Style:

Bohemian Pilsener — BJCP Style Information

Category:	Pilsner
Number:	02B

Uses Moravian malted barley and a decoction mash for rich, malt character. Saaz hops and low sulfate, low carbonate water provide a distinctively soft, rounded hop profile. Traditional yeast sometimes can provide a background diacetyl note. Dextrins provide additional body, and diacetyl enhances the perception of a fuller palate.

Commercial Examples: Pilsner Urquell, Kru?ovice Imperial 12°, Budweiser Budvar (Czechvar in the US), Czech Rebel, Staropramen, Gambrinus Pilsner, Zlaty Bazant Golden Pheasant, Dock Street Bohemian Pilsner.

Brew Date:

December 19, 2010

Yield:

36 liters

Color (EBC/SRM):

10/5.1

Bitterness (Calc):

52 IBU (Tinseth)

BU/GU:

1.04

Calories:

161 (12 ounces)

Conditioning:

Bottles and Cask

ABV:

5.9%

ABW:

4.6%

Bottling ABV:

Batch No:	2010/1
OG:	1.050
OG (Plato):	12.39° P
FG:	1.006
FG (Plato):	1.54° P
Real Extract:	3.5° P
App. Atten.:	87.6%
Real Atten.:	71.7%

General Information

Method:	All Grain

Method:

All Grain

Comments

Tania: Etwas süß, leicht dänisch im Geschmack. Schöne Pilsfarbe, guter Pilsgeruch. Stabiler Schaum. Leichte Bitternis im Abgang; könnte etwas mehr Bitterhopfen vertragen, vor allem aber viel mehr Aromahopfen. Insgesamt ein gut trinkbares, allerdings zu starkes Industriebier.

Tania:

Etwas süß, leicht dänisch im Geschmack. Schöne Pilsfarbe, guter Pilsgeruch. Stabiler Schaum. Leichte Bitternis im Abgang; könnte etwas mehr Bitterhopfen vertragen, vor allem aber viel mehr Aromahopfen. Insgesamt ein gut trinkbares, allerdings zu starkes Industriebier.

Scale Recipe

Enter desired final yield (volume):

liters

Malts and Grains

10.50 kilograms

Weyermann Pilsener Malz

Color (L):

1.5-2.5 °L

Info/Use:

Für Pilsner Biere, jeder sonstige Biertyp.

Hergestellt aus feinster inländischer 2-zeiliger Sommerbraugerste, zur Herstellung aller hellen Biere, als Basismalz für Spezialbiere.

Zugabe 100 %.

100% of grist

10.50 kilograms

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	36 litres
Evaporation Rate:	27.3 litres per hour
Boil Time:	90 minutes
Runoff Volume Needed:	78.5 litres	36 litres (final boil volume) ÷ 0.96 (cooling) + 41 litres (boil evaporation)
Grain Amount:	10.5 kilograms
Grain Absorbtion:	18.6 litres
Total Water Needed:	116 litres	78.5 litres (runoff) + 18.6 litres (grain absorbtion) + 18.9 litres (equip. loss)
Mash Water Needed:	26.3 litres	based on 1.33 litres per kilogram of grain
Sparge Water Needed:	89.7 litres	116 litres (total water) – 26.3 litres (mash water)

)

100% of grist

Hops

175.00 grams

Saaz

Region:	Czechoslovakia, United States
AAU Range:	2 - 2%
Notes:	Delicate, mild, floral aroma. Czech varietey is considered a noble hop.
Typical Use:	Aroma, finishing.
Substitution:	Tettnang
Example:	Plisner, Lager, Wheat; Pilsener Urquell; Bohemian style lagers

3.5% Pellets @ 90 minutes
Type: Bittering
Use: Boil

612.5 AAUs

70.00 grams

Saaz

Region:	Czechoslovakia, United States
AAU Range:	2 - 2%
Notes:	Delicate, mild, floral aroma. Czech varietey is considered a noble hop.
Typical Use:	Aroma, finishing.
Substitution:	Tettnang
Example:	Plisner, Lager, Wheat; Pilsener Urquell; Bohemian style lagers

3.5% Pellets @ 10 minutes
Type: Aroma
Use: Boil

245 AAUs

70.00 grams

Saaz

Region:	Czechoslovakia, United States
AAU Range:	2 - 2%
Notes:	Delicate, mild, floral aroma. Czech varietey is considered a noble hop.
Typical Use:	Aroma, finishing.
Substitution:	Tettnang
Example:	Plisner, Lager, Wheat; Pilsener Urquell; Bohemian style lagers

3.5% Pellets @ 2 minutes
Type: Aroma
Use: Boil

245 AAUs

315.00 grams

Total Hop Weight

1102.5 AAUs

Boil

Total Boil Time:	90 minutes

Total Boil Time:

90 minutes

Yeast

Name:	Urquell Lager
Manufacturer:	Wyeast
Product ID:	2001
Type:	Lager
Flocculation:	Medium
Attenuation:	74%
Temperature Range:	9–14°C
Amount:	2000 ml

Equipment Profile

Speidels Braumeister

Batch Size:	50 liters	Boil Volume:	65 liters
Evaporation Rate:	9% per hour	Mash Tun Dead Space:	10 liters
Efficiency:	80%	Mash Tun Weight:	5 kilograms
Hop Utilization:	100%	Mash Tun Volume:	30 liters
Loss:	5 liters	Mash Tun Specific Heat:	0.12 Cal/gram per °C

Mash Profile

Weizen @ SpeidelMy Mash Profile

Grain Temperature:	10°C	Tun Temperature:	10°C
Sparge Temperature:	78°C	PH:	5.5

Notes:

Steps

#	Name	Type	Time	Temp.	Description
1	Proteinrast	Infusion	15 min.	6.7°C
2	Ferularast	Infusion	15 min.	11.1°C
3	Verzuckerungsrast	Infusion	60 min.	18.9°C
4	Mash-out	Infusion	2 min.	25.6°C

Water Profile

Source:

Leitungswasser

Procedure

13:28 Einmaischen 60 ºC; 30 Minuten Rast 13:58 Aufheizen von 60 auf 65 ºC 14:03 2. Rast bei 65 ºC für 90 Minuten 16:00 Abläutern beendet, Malzrohr entfernt 16:52 98 ºC, 1. Hopfen hinzugefügt 16:55 100 ºC 18:12 2. Hopfenzugabe 18:19 3. Hopfenzugabe 19:00 Abfüllen ins Gärfass; OG 1.050

13:28 Einmaischen 60 ºC; 30 Minuten Rast

13:58 Aufheizen von 60 auf 65 ºC

14:03 2. Rast bei 65 ºC für 90 Minuten

16:00 Abläutern beendet, Malzrohr entfernt

16:52 98 ºC, 1. Hopfen hinzugefügt

16:55 100 ºC

18:12 2. Hopfenzugabe

18:19 3. Hopfenzugabe

19:00 Abfüllen ins Gärfass; OG 1.050

Special Procedures

Der Hefestarter wurde mit 3 Packungen Wyeast Activator angesetzt. Gärtemperatur: am 10.01.2011 Heizung im Gästezimmer auf 20 ºC (Diacetylrast), Heizung aus am 14.01.2011. Abfüllung am 16.01.2011.

Der Hefestarter wurde mit 3 Packungen Wyeast Activator angesetzt.

Gärtemperatur: am 10.01.2011 Heizung im Gästezimmer auf 20 ºC (Diacetylrast), Heizung aus am 14.01.2011. Abfüllung am 16.01.2011.

Fermentation

Primary:	22 days @ 10° C
Secondary:	4 days @ 20° C
Tertiary:	2 days @ 10° C
Lager:	28 days @ 10° C

Tasting Reviews

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1 Review

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	45-50 = Outstanding		30-37 = Very Good		14-20 = Fair
	38-44 = Excellent		21-29 = Good		00-13 = Problematic

Review by

Aroma:	/ 12
Appearance:	/ 3
Flavor:	/ 20
Mouthfeel:	/ 5
Overall Impression:	/ 10
Cumulative Score:	0 / 50	Problematic

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