I just made this recipe, a slight variation on a gold medal recipe from the world beer cup. One of my all time favorite pilsners, commercial or homebrewed. I did do a protein rest at 122, but then just ramped to mash temps with RIMS tube. Was going to do the decoction on a buddy's outdoor system, but he hurt his ankle setting up and I had to transfer the brew day to my indoor electric rig. I used a 50/50 mix of distilled water to carbon filtered. I think there's something to the protein rest. Beer has a smoothness to it that is terrific.
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Recipe: Ruffian Pilsner
Brewer: Dan
Asst Brewer:
Style: Bohemian Pilsner
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
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Boil Size: 14.21 gal
Post Boil Volume: 11.96 gal
Batch Size (fermenter): 11.00 gal
Bottling Volume: 11.00 gal
Estimated OG: 1.050 SG
Estimated Color: 3.9 SRM
Estimated IBU: 37.9 IBUs
Brewhouse Efficiency: 76.00 %
Est Mash Efficiency: 79.5 %
Boil Time: 90 Minutes
Ingredients:
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Amt Name Type # %/IBU
18 lbs 2.5 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 1 92.2 %
1 lbs 1.5 oz Munich Malt (9.0 SRM) Grain 2 5.5 %
7.0 oz Acid Malt (3.0 SRM) Grain 3 2.2 %
4.40 oz Spalter [4.50 %] - Boil 90.0 min Hop 4 37.9 IBUs
1.10 oz Saaz [4.00 %] - Aroma Steep 0.0 min Hop 5 0.0 IBUs
2.0 pkg Saflager Lager (DCL/Fermentis #W-34/70) Yeast 6 -
Mash Schedule: Temperature Mash, 2 Step, Light Body
Total Grain Weight: 19 lbs 11.0 oz
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Name Description Step Temperat Step Time
Protein Rest Add 25.61 qt of water at 129.0 F 122.0 F 30 min
Saccharification Add 0.00 qt of water and heat to 150.0 150.0 F 75 min
Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min
Sparge: Fly sparge with 10.42 gal water at 168.0 F
Notes:
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