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Evan! · 08-08-2007, 04:07 PM

Recipe Type: All Grain
Yeast: Wyeast 2124
Yeast Starter: 2L
Batch Size (Gallons): 5.5
Original Gravity: 1.053
Final Gravity: 1.008
IBU: 37.4
Boiling Time (Minutes): 60
Color: 4.9
Primary Fermentation (# of Days & Temp): 14 days at 52f
Secondary Fermentation (# of Days & Temp): 2.5 months at 36f

New Bohemia Pils

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

02-B Pilsner, Bohemian Pilsner

Min OG: 1.044 Max OG: 1.056
Min IBU: 35 Max IBU: 45
Min Clr: 3 Max Clr: 6 Color in SRM, Lovibond

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

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 10.00
Anticipated OG: 1.053 Plato: 13.21
Anticipated SRM: 4.9
Anticipated IBU: 37.4
Brewhouse Efficiency: 71 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 5.88 Gal
Pre-Boil Gravity: 1.045 SG 11.30 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.30

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
90.0 9.00 lbs. Pilsener Germany 1.038 2
5.0 0.50 lbs. Aromatic Malt Belgium 1.036 25
5.0 0.50 lbs. Cara-Pils Dextrine Malt 1.033 2

Potential represented as SG per pound per gallon.

Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.50 oz. Strisselspalt Pellet 1.80 0.0 Dry Hop
1.10 oz. Northern Brewer Whole 6.50 26.8 60 min.
0.75 oz. Hallertau Hersbrucker Whole 4.75 10.2 30 min.
0.50 oz. Tettnanger Pellet 4.00 0.4 1 min.

Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.25 Tsp Irish Moss Fining 10 Min.(boil)

Yeast
-----

WYeast 2124 Bohemian Lager

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

Mash Type: Single Step

Grain Lbs: 10.00
Water Qts: 13.00 - Before Additional Infusions
Water Gal: 3.25 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.30 - Before Additional Infusions

Saccharification Rest Temp : 151 Time: 60
Mash-out Rest Temp : 158 Time: 10
Sparge Temp : 170 Time: 5

Total Mash Volume Gal: 4.05 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.

alex_wilkosz · 08-07-2008, 12:45 AM

did you keep this in a freezer or fridge to keep it at such a low temp?

Evan! · 08-07-2008, 02:11 PM

Quote:

Originally Posted by alex_wilkosz

did you keep this in a freezer or fridge to keep it at such a low temp?

I have a temp regulator on a fridge that keeps it where I need it.

kidfromkanada · 11-25-2008, 03:29 AM

Hows she coming??

**greenbirds** · 03-09-2009, 06:00 PM

Any update on this one?

Evan! · 03-09-2009, 06:12 PM

Finished that batch a long, long time ago. I posted this after it was nearly done, because I post tried and true recipes only. This one is a winner, though you should probably omit the carapils for a little more crispness.