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Old 04-06-2007, 01:30 AM   #1
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Default Czech Pils for Saturday

I've far from gotten a handle on lagers (one Oktoberfest that was pretty good, but not really Oktoberfesty, and one Doppelbock I've just kegged), but I thought "why not try one of the more difficult styles?? It's only time, money, and pride" and went to the LHBS today. Starter is starting as I type. The acid malt is only listed in the recipe in case my pH isn't right after the protein rest. If it's in range I'll omit it. The hop schedule isn't strictly traditional according to my research, but I think I'll like it.



04-07-2007 Oliviavar I

A ProMash Brewing Session Report
--------------------------------

Brewing Date: Saturday April 07, 2007
Head Brewer: Billy Gray
Asst Brewer: Olivia Gray
Recipe: Oliviavar I

Recipe Specifics
----------------

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 9.94
Anticipated OG: 1.050 Plato: 12.28
Anticipated SRM: 4.1
Anticipated IBU: 39.4
Brewhouse Efficiency: 73 %
Wort Boil Time: 60 Minutes

Actual OG: 1.050 Plato: 12.28
Actual FG: 1.012 Plato: 3.07

Alc by Weight: 3.86 by Volume: 4.94 From Measured Gravities.
ADF: 75.0 RDF 62.4 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 73 %
Anticipated Points From Mash: 49.55
Actual Points From Mash: 49.55


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
90.6 9.00 lbs. Pilsener Germany 1.038 2
5.0 0.50 lbs. Cara-Pils Dextrine Malt 1.033 2
2.5 0.25 lbs. Melanoidin Malt 1.033 35
1.9 0.19 lbs. Sauer(acid) Malt 1.035 2

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
56.00 g. Czech Saaz Whole 3.50 24.2 60 min.
28.00 g. Czech Saaz Whole 3.50 9.3 30 min.
28.00 g. Czech Saaz Whole 3.50 6.0 15 min.
28.00 g. Czech Saaz Whole 3.50 0.0 0 min.


Yeast
-----

WYeast 2278 Czech Pils


Mash Schedule
-------------

Mash Name: Oliviavar I

Total Grain Lbs: 9.94
Total Water Qts: 8.00 - Before Additional Infusions
Total Water Gal: 2.00 - Before Additional Infusions

Tun Thermal Mass: 0.10
Grain Temp: 75 F


Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
Dough-in 5 15 68 68 Infuse 67 8.00 0.80
Protein Rest 5 15 122 122 Infuse 210 6.13 1.42
Saccharification R 5 60 151 151 Infuse 210 7.92 2.22
Mash out 10 5 170 170 Decoc 210 8.33 1.50 (Decoc Thickness)

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Old 04-06-2007, 01:36 AM   #2
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Looks great! Why not go all-in and do straight pil malt?

I take it Olivia is in charge of the drooling, er I mean, sparging?

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Old 04-06-2007, 01:38 AM   #3
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Quote:
Originally Posted by Cheyco Libre
Looks great! Why not go all-in and do straight pil malt?

I take it Olivia is in charge of the drooling, er I mean, sparging?
Olivia is actually in charge of everything, no matter how much I try to fool myself.

I've read a few articles that recommend some cara-pils. I'm going to try it and see what happens. The melanoidin is because I love it and since I don't have time for decocting I hope it will add that component.
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Old 04-06-2007, 01:44 AM   #4
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Quote:
Originally Posted by Baron von BeeGee
I don't have time for decocting I hope it will add that component.

The component of nothing?


MODS! I think this is getting off-topic!!!!1
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Old 04-06-2007, 02:31 AM   #5
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I think at least one decoction can really make a difference with lager beers. Your only mashing anyway
Love your hops schedule!

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Old 04-06-2007, 02:35 AM   #6
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*2nd the hop schedule.*

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Old 04-06-2007, 04:12 AM   #7
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Firstly, if you worry about mash pH, why don't you start from acid rest/Dough-in at about 100-110F, may not need this acid malt at all. Next, Checks pilsner is of Bohemian pilsner style which is a bit more full bodied than, say, German pilsener. That said, I'd make a protein rest to 130-131F for protein/beta rest then and moved your sacharification to 154F. Hopefully it will make your OG to 1.052-54. Lastly I'll second Glibbidy on decoction from protein to saccharification.

Ahh, and these 2Oz of Saaz @0 - what an aroma!

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Old 04-06-2007, 06:48 PM   #8
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Under perfect circumstances I'd include an acid rest and use decotions for the steps as I often do, but this particular mash schedule is designed around the time I'll have in my day. I can dough-in hours before hand during the day and let the mash rehydrate and then start brewing in earnest at night after my daughter goes to bed. An acid rest would be nice, but acid malt will accomplish the same purpose without the rest or infusions/decoction. The melanoidin malt will render the decoction steps not as important (without even debating whether or not they are important).

All that said, my Doppelbock which did utilize just about every rest in the book and three decoctions is in the keg. I'm going to save some bottles and do the same beer basically the same schedule above and make comparisons to see if it's worth my time or not.

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Old 04-06-2007, 07:09 PM   #9
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Can we get a filed report on how this works out. It is always a treat to be able to cut out some steps here and there, and end up with the same or improved result.

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Old 04-06-2007, 07:53 PM   #10
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Quote:
Originally Posted by Glibbidy
Can we get a filed report on how this works out. It is always a treat to be able to cut out some steps here and there, and end up with the same or improved result.
Absolutely. I think the Kaiser has done some experimentation, as well. I'll ping him.
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