Czech Premium Pale Lager Carlvar Pilsner (2B Bohemian Pilsner) - Home Brew Forums

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Old 03-14-2012, 12:37 AM   #1

Recipe Type: All Grain   
Yeast: Saflager S-23 (2 pckg)   
Yeast Starter: 230 ml rehydration   
Batch Size (Gallons): 5.75   
Original Gravity: 1.051   
Final Gravity: 1.010   
IBU: 41.7   
Boiling Time (Minutes): 90   
Color: 3.7 SRM   
Primary Fermentation (# of Days & Temp): approx 14 @ 46   
Additional Fermentation: lager 10 weeks @ 31   
Secondary Fermentation (# of Days & Temp): d-rest 1 week @ 70   
Tasting Notes: big mouthfeel, nice bitterness but smooth hop character from FWH   

10# Weyermann Pilsner
1# Carapils

RO water; water adjustments with 1 gram calcium chloride, 0.5 gram epsom salts, 0.5 gram baking soda.

2 oz Saaz (4% AA) 90 mins (first wort)
1 oz Saaz (4% AA) 30 mins

infuse approx 1.6 q/#
protein rest 20 mins @ 130
maltose rest 40 mins @145 (decoction)
dextrinization rest 30 mins @ 159 (decoction)
mashout 15 mins @ 170 (decoction)

batch sparge
90 minute boil

Aerated 90 seconds with pure O2 through 0.5 micro diffusion stone.

This yeast moves slowly at cool temperatures. Not sure it would have gotten under the mid 1.020's if I didn't raise the temp for d-rest, but once I did it finished off strong.

I think this is a pretty solid Bohemian pils recipe. Used S-23 because I was pleased with it on my last Boh pils, but this time I went cool instead of warm (warm last time after reading this yeast is fruity at low temps). Next time I might make this recipe with W-34/70. The beer did not clear during lagering so I used gelatin after kegging and the beer dropped brilliantly clear.

**Gold Medal, 2012 Wert Contest (Lethbridge, Alberta)
**Gold Medal, 2012 National Capital Homebrewing Competition (Ottawa, Ontario)
**Bronze Medal, 2012 Vanbrewer Awards (Vancouver, British Columbia)
**Bronze Medal, 2012 Aurora Homebrewing Challenge (Edmonton, Alberta)
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Old 03-22-2012, 09:09 PM   #2
FuBaR1218
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Feb 2012
Regina, Saskatchewan
Posts: 18

Nice recipe

oh and go Riders!

 
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Old 03-23-2012, 03:08 AM   #3

Go Riders Go!
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Old 05-27-2012, 07:31 AM   #4
Chefencore
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Feb 2011
Columbus, OH
Posts: 349
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I just brewed this as a 3 gal BIAB, using WLP800. It’s currently chill in at 51 degF and seems to be going great. It was surprisingly easy to hit all my temps!
This is also my first lager. How long should I keep it at this temp? Is the d-rest before or after the lagering period?
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Old 05-27-2012, 03:42 PM   #5

The d-rest is before the lagering period. If you can take gravity readings, you want to do the d-rest when you are about 8 points above expected OG. I tend to just use 1.020 as a rule of thumb, except for higher gravity lagers. If it is difficult for you to do a d-rest, another rule of thumb is to do it once the krausen has mostly fallen.

Many people say you don't always need to do a d-rest, and that's definitely true. But it's not always easy to detect diacetyl, and it can get worse over time. There is also absolutely no downside to doing one. A lot of brewers say they never do them, never do them, never do them...until they get a d-bomb dumper. Advanced brewers can probably ascertain by taste whether a d-rest is necessary or not--but I do one every time regardless.

Do your d-rest in the primary; some people do 48 hours but I always do a week at least; then rack it to your secondary or keg and lager it there for as long as you can stand to wait. A rule of thumb is a week per eight gravity points, but not everyone is that patient and frankly it's probably overkill anyway.

Good luck!
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Old 06-21-2013, 04:19 PM   #6
reinstone
 
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Sep 2011
, IL
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Hello, would you change your recipe if you were not decocting? Thanks
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Lagering/conditioning: German pils, Dortmunder
Lagering:Kolsch, Dusseldorf alt
American Amber, Red ale
Double ipa, Rye ipa
Fermenting: German pils
Wheat 1,Wheat 2
All to be kegged and served by May 10

 
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Old 06-22-2013, 04:09 AM   #7

Quote:
Originally Posted by reinstone View Post
Hello, would you change your recipe if you were not decocting? Thanks
Most folks would try some melanoiden malt as an alternative to decocting.
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Old 06-25-2013, 03:07 PM   #8
reinstone
 
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Sep 2011
, IL
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If I am using a dialectal rest, do the yeast do any work during lagering? If the yeast are dormant can I add gelatin once the beer is cold crashed? Thanks.
__________________
BL, CL, Miller etc. is like makin love in a canoe.....
its fkin close to water.
Lagering/conditioning: German pils, Dortmunder
Lagering:Kolsch, Dusseldorf alt
American Amber, Red ale
Double ipa, Rye ipa
Fermenting: German pils
Wheat 1,Wheat 2
All to be kegged and served by May 10

 
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Old 06-26-2013, 01:58 PM   #9

Quote:
Originally Posted by reinstone View Post
If I am using a dialectal rest, do the yeast do any work during lagering? If the yeast are dormant can I add gelatin once the beer is cold crashed? Thanks.
IMO there is no need to leave the beer on the yeast once you have reached FG and after your d-rest. Having said that, it doesn't hurt anything either. Professional brewers would have the beer off the yeast quickly after fermentation completes AFAIK.

So yes, feel free to add gelatin after cold crashing.
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Old 06-28-2013, 02:54 PM   #10
Moravianattan
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Aug 2012
new york, ny
Posts: 1

Just curious what your OG and FG were

 
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