You got a recipe to share for that? I'd love to try what Mr Conrad gushed about all those years ago!...:rockin:
It's just a simple Bohemian Pilsner recipe. Easy to make but hard to hold on to.
As well as I can remember this is very close to what I drank for months while in Europe. Very drinkable and refreshing.
Type: All Grain
Batch Size: 5.50 gal
Boil Size: 8.42 gal
Boil Time: 90 min
End of Boil Vol: 5.72 gal
Final Bottling Vol: 5.00 gal
Fermentation: Lager, Two Stage
10 lbs Pilsen Malt 2-Row (Briess) (1.0 SRM) Grain 1 95.2 %
8.0 oz Carapils (Briess) (1.5 SRM) Grain 2 4.8 %
1.00 oz Saaz [3.75 %] - First Wort 90.0 min Hop 3 17.7 IBUs
1.00 oz Saaz [3.75 %] - Boil 60.0 min Hop 4 15.0 IBUs
2.00 oz Saaz [3.75 %] - Boil 10.0 min Hop 5 10.9 IBUs
1.00 oz Saaz [3.75 %] - Boil 2.0 min Hop 6 1.3 IBUs
1.0 pkg Czech Budejovice Lager (White Labs #WLP802) [35.49 ml] Yeast 7 -
400 billion cells
Water profile target was:
calcium - 25
magnesium - 0
sodium - 8
Sulfate - 15
chloride - 34
Mash PH @ 5.4
Mash for 75 minutes at 150*F and boil for 90 minutes.
I have added up to a pound of Munich for additional color and malt flavor. Either way it is very good. Build a good starter and expect at least a 72 hour lag time. Also be ready for a sulfur bomb when you open your fermentation chamber.
I do a primary at 54*F for 10 days then raise the temp. by 2*F - 3*F per day until it is at ambient for a D-rest. Finish out a full 21 days primary and rack to secondary and lager for 3 months @ 33*F.
What I believe makes this beer unique is adding 5 ounces of dextrose to this and bottle conditioning at 67*F for 3 weeks for a very lively carbonation profile.
Got 15 gallons of this lagering as we speak. Hopefully be ready to drink around April.