I have never used saaz hops before and wanted to try them out. So what do I do? Buy a pound of them of course :rockin:
What I am looking for is a good recipe with saaz as the only hop. Not really wanting to do a SMaSH.
If someone could point me in the right direction I would be grateful. Thanks[/QUOTE
CzechMate Premium Pilsner (5.5 gallons)
10 lbs 10.0 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 1 91.9 %
12.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 2 6.5 %
1.30 oz Saaz [2.20 %] - Boil 60.0 min Hop 3 9.8 IBUs
1.10 oz Saaz [2.20 %] - Boil 45.0 min Hop 4 7.8 IBUs
2.20 oz Saaz [2.20 %] - Boil 30.0 min Hop 5 13.7 IBUs
1.50 oz Saaz [2.20 %] - Boil 10.0 min Hop 6 6.1 IBUs
0.70 oz Saaz [2.20 %] - Boil 0.0 min Hop 7 1.6 IBUs
2.2 pkg Czech Pilsner Lager (Wyeast Labs #2278) [124
Yeast 8 -
3.0 oz Honey (1.0 SRM) Sugar 9 1.6 %
Est Original Gravity: 1.057 SG
Est Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 5.5 %
Bitterness: 38.9 IBUs
Est Color: 3.7 SRM
Dough-In Add 11.24 qt of water at 71.1 F 70.0 F 15 min
Acid Rest Add 7.11 qt of water at 173.5 F 105.0 F 20 min
Protein Rest Decoct 5.90 qt of mash and boil it 133.0 F 10 min
Dextrinization Rest Decoct 5.71 qt of mash and boil it 153.0 F 20 min
Drop the carapils and the honey. You're gonna need some acid though. Grain bill should be about 90-94% Pilsner and 6-10% acid malt. Use RO water with 0.5g/G calcium chloride.
Your mash profile is unusual too. Try 131/144/148/154/161/170 for 0/20/20/20/30/10 minutes respectively. That will cover dough in, acid rest, beta rest, beta-alpha, alpha/dextrin and a mash out.
It's a long mash but this style should be both well attenuated and have body.