All-Grain - Denny's Evil Czech Pilsner (well not really evil..)

**Denny's Evil Concoctions** · 06-09-2007, 04:41 AM

Recipe Type: All Grain
Yeast: Pils or neutral ale yeast
Batch Size (Gallons): 10 (40L)
Original Gravity: 1.056 to 1.062 depending on efficency
Final Gravity: 1.013
IBU: 41.2
Boiling Time (Minutes): 60+
Color: 3.6 SRM
Primary Fermentation (# of Days & Temp): 7 or so
Secondary Fermentation (# of Days & Temp): as long as you wish, should be lagered

This beer kicks ass. My czech neighbor loves it.

For 40L (10ish gallons)

8.50 Kg Gambrinus Pils Malt
0.25 Kg Gambrinus Honey Malt

60 grams Northern Brewer (8.5% AA) 60+ min
60 grams Saaz (4.0% AA) last 15 min
60 grams Saaz (4.0% AA) last 5 min

Whirlfloc last 5 min (optional)

Pils yeast, or other lager yeast. Saflager 23 for dry lager yeast (works well).
Can also be made using clean, dry ale yeast. Nottingham etc. [EDIT] I recommend Mauribrew ale Yeast for a simulated lager. Damn fast, damn clean, damn damn damn!
If using ale yeast.. keep to lower end of yeast temp range.

I'm including my original step mash. Other wise single infusion at 149-151F with mashout

40c (104F) for 15 min (gum/debranching rest)
50c (122F) for 15 min (Protien rest)
60c (140F) for 30 min (Beta rest)
70c (158F) for 30 min (Alpha rest)
Mashout at 76c

I'll let you AG'rs figure out sparge water etc.

**Baron von BeeGee** · 06-09-2007, 02:49 PM

Looks good...I can see I'm going to have to try the S-23 one day.

**Denny's Evil Concoctions** · 06-09-2007, 06:26 PM

Quote:

Originally Posted by Baron von BeeGee

Looks good...I can see I'm going to have to try the S-23 one day.

There's a new dry lager available now (saw it at moorebeer.com).

Saflager W-34/70 (11.5 g)

Looks like it ferments a little less dry leaving "more malt flavors".

**Baron von BeeGee** · 06-09-2007, 09:33 PM

Quote:

Originally Posted by Denny's Evil Concoctions

There's a new dry lager available now (saw it at moorebeer.com).

Saflager W-34/70 (11.5 g)

Looks like it ferments a little less dry leaving "more malt flavors".

Hmmm...could be interesting for Oktoberfest/Bocks.

cool brew · 06-14-2007, 03:10 AM

What are the fermentation and lagering temps on this one?

**Denny's Evil Concoctions** · 06-14-2007, 04:21 AM

For the recipe or for the new saflager yeast?

For the recipe: Ferment around 12c, lager as per normal. (some claim saflager at 15c for fermentation is better 9-15c is the yeasts recomended fermentation range)

For the new saflager yeast, check: http://www.fermentis.com/FO/EN/pdf/SaflagerW-34-70.pdf

cool brew · 06-18-2007, 05:23 AM

I want to lager a pisner, but my fridge on its warmest setting is at about 46 degrees F. What do you suggest I do? I can only find yeasts that have a 47 degree F low range. Can I get a yeast that will lager at about 47 for its low range, and then just double the amount that I pitch?

**Denny's Evil Concoctions** · 06-18-2007, 06:23 AM

You can lager at 46F but it will take longer. The closer you get to zero the shorter the required lagering time. There was a bunch of scientific research done on this and I remember seeing a chart some where showing on average how much x temp shortened lagering time.

Did you brew my recipe? What yeast did you use? Curious.

cool brew · 06-18-2007, 10:13 PM

No, I am going to be doing a pils though. Can't do this one because I am still a partial extract brewer.

**Denny's Evil Concoctions** · 06-18-2007, 11:41 PM

You could do a mini mash, but you'd have to use some 2 row to convert the honey malt.