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Old 11-20-2008, 04:05 AM   #31

Guess What....

We are doing this!!!!!!

I believe 100 cans of BMC will be sacrificed for the beer Gods

BMC Imperial Pilsner

A ProMash Recipe Report

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

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 17.00
Anticipated OG: 1.080 Plato: 19.30
Anticipated SRM: 4.5
Anticipated IBU: 73.1
Brewhouse Efficiency: 68 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
100.0 17.00 lbs. Pilsener Germany 1.038 2

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Sterling Pellet 7.80 33.4 90 min.
1.00 oz. Sterling Pellet 7.80 27.2 45 min.
1.00 oz. Sterling Pellet 7.80 8.1 15 min.
1.00 oz. Saazer Pellet 3.00 2.3 10 min.
1.00 oz. Saazer Pellet 3.00 1.9 1 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.20 Oz Irish Moss Fining 15 Min.(boil)


Yeast
-----

Fermentus S-23 Saflager S-23


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

Mash Name:

Total Grain Lbs: 17.00
Total Water Qts: 21.25 - Before Additional Infusions
Total Water Gal: 5.31 - Before Additional Infusions

Tun Thermal Mass: 0.00
Grain Temp: 80.00 F


Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
Step 1 3 15 133 128 Infuse 141 21.25 1.25
Step 2 5 90 148 143 Infuse 210 7.95 1.72
Mash Out 5 10 152 152 Infuse 175 12.76 2.47


Total Water Qts: 41.96 - After Additional Infusions
Total Water Gal: 10.49 - After Additional Infusions
Total Mash Volume Gal: 11.85 - After Additional Infusions

All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.


Notes
-----

Use Bud, Milller, Coors as Mash & Sparge Water.....



Batch Sparge....



4 Packs of yeast S-23
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Old 11-20-2008, 10:39 AM   #32
Danek
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Sep 2007
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Hooray!
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Old 11-21-2008, 03:18 AM   #33
Lothar
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Oct 2008
Bmore,MD
Posts: 19

Awesome.

Let us know how this goes. Groovy Experiment.

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Old 11-21-2008, 08:31 AM   #34
WBC
 
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Jun 2007
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Step away from the boiler!
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Old 12-01-2008, 07:01 PM   #35

Well - We did it.

We heated up the BMC to about 175F then let it cool before mashing in with it. No joking or sarcasm, it smelled like piss.

The pH was about 4.2-4.4 or so after doughing with 17lbs of pilsner the pH was about 5.2!

It smellled like somebody pissed in the mash!! It had a stale beer, piss, and sweet malto-meal aroma for about 90 minutes.

We then dumped another 50 cans or so (~5 gallons) of BMC got that up to 175F. Numb to the smell and due to half a mini-keg of Heine in me.

Lautered & Sparged. We acheived 78% mash efficiency.


Then we boiled it for 90 minutes so we would cook-off all traces of DMS.

We pitched about 5 packs Saflager-23. It had a slow start but is cranking away now.

I got a lot pictures. I'll post them in the next few days.
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Old 12-01-2008, 07:23 PM   #36
timgman
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Feb 2008
Posts: 231

OMG I NEED to see some pics. the more the better!!!!!!!!!!!!!!!!!!!!

did the smell subside after the boil?
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Old 12-02-2008, 02:49 PM   #37

My Homebrew Club




Mash Liquid



After Doughing in...



Brewing Water


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Old 12-02-2008, 02:50 PM   #38

Starting the first pour for heating the liquor tank. Perfect Pour 1



Perfect Pour 2



Perfect Pour 3



Perfect Pour 4


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Old 12-02-2008, 02:54 PM   #39

The boil and yes its easier to boil over when brewing with beer...



Filling a Better Bottle


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Old 12-02-2008, 03:17 PM   #40
Revvy
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WOW....I forgot all about this experiment.

Cool!
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