A clone for firestone walker
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wonderbread23
Well-Known Member
There is an interview on the Brewing Network with their brewer where they give a lot of specifics. Combine that with info provided on their website, and you can put together a pretty reasonable recipe.
I believe the beer is 100% Weyerman pils.
Step mash (122 > 145 > 155 > 168) for extremely high attenuation (1.046 to 1.005 = 88% AA = 5.3% ABV).
Wyeast 3470 lager yeast.
Magnum bittering.
Spalter Select mid boil addition.
Saphir dry hop.
40 IBU.
4 SRM.
I believe the beer is 100% Weyerman pils.
Step mash (122 > 145 > 155 > 168) for extremely high attenuation (1.046 to 1.005 = 88% AA = 5.3% ABV).
Wyeast 3470 lager yeast.
Magnum bittering.
Spalter Select mid boil addition.
Saphir dry hop.
40 IBU.
4 SRM.
Thank you!! Wonderbread.....
I will certainly look up the interview and have gone to their website.... Mostly needed to get the amounts hop and when to put each....
Probably need to breakdown and get brewing program on my computer.
Sent from my iPhone using Home Brew
I will certainly look up the interview and have gone to their website.... Mostly needed to get the amounts hop and when to put each....
Probably need to breakdown and get brewing program on my computer.
Sent from my iPhone using Home Brew
wonderbread23
Well-Known Member
mhot55
Well-Known Member
little late but here is what I brewed:
I used golden promise on top of the pils malt because, well, I had it. I was interested in the silky texture it provides. Used Vienna also to help with some "toasty" flavor from the malt. Initially, this was a huge diacytel butter bomb. I did the D-rest but it was undrinkable for first 2 months. (pitched some fresh yeast, let it sit at 60-65 for a month. Slightly better. Finally just let it sit lagering for another month or 2 and it pretty much cleared up. Clone? By all means no- but to style and comparable, yes. I would change the yeast (I used WY2001) to make it seem a little more crisp and less malt forward to better mimic Pivo. Also- having to let this sit for several months probably diminished a little of the Saphir dry hop punch. However- this turned out to be a really good pils.
Recipe Specifications
--------------------------
Boil Size: 7.64 gal
Post Boil Volume: 6.06 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.25 gal
Estimated OG: 1.052 SG
Estimated Color: 3.3 SRM
Estimated IBU: 40.9 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 76.3 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
4 lbs Golden Promise (Simpsons) (1.1 SRM) Grain 1 38.1 %
4 lbs Pilsner (Weyermann) (1.7 SRM) Grain 2 38.1 %
2 lbs Vienna Malt (Weyermann) (3.0 SRM) Grain 3 19.0 %
8.0 oz Carafoam (2.0 SRM) Grain 4 4.8 %
0.50 oz Magnum [12.00 %] - Boil 60.0 min Hop 5 21.4 IBUs
1.50 oz Spalter [2.80 %] - Boil 25.0 min Hop 6 10.4 IBUs
1.00 oz Spalter [2.80 %] - Steep/Whirlpool 20.0 Hop 7 3.0 IBUs
1.00 oz Spalter [2.80 %] - Steep/Whirlpool 15.0 Hop 8 2.5 IBUs
1.00 oz Spalter [2.80 %] - Steep/Whirlpool 25.0 Hop 9 3.5 IBUs
1.0 pkg Urquell Lager (Wyeast Labs #2001) [124.2 Yeast 10 -
1.50 oz Saphir [3.50 %] - Dry Hop 7.0 Days Hop 11 0.0 IBUs
1.00 oz Saphir [3.50 %] - Dry Hop 3.0 Days Hop 12 0.0 IBUs
Mash Schedule: Double Infusion, Light Body
Total Grain Weight: 10 lbs 8.0 oz
----------------------------
Name Description Step Temperat Step Time
Protein Rest Add 11.45 qt of water at 133.0 F 122.0 F 20 min
Saccharification Add 9.00 qt of water at 189.4 F 148.0 F 40 min
Sachh Decoct 2.32 qt of mash and boil it 154.0 F 15 min
mash out Decoct 5.98 qt of mash and boil it 168.0 F 10 min
I used golden promise on top of the pils malt because, well, I had it. I was interested in the silky texture it provides. Used Vienna also to help with some "toasty" flavor from the malt. Initially, this was a huge diacytel butter bomb. I did the D-rest but it was undrinkable for first 2 months. (pitched some fresh yeast, let it sit at 60-65 for a month. Slightly better. Finally just let it sit lagering for another month or 2 and it pretty much cleared up. Clone? By all means no- but to style and comparable, yes. I would change the yeast (I used WY2001) to make it seem a little more crisp and less malt forward to better mimic Pivo. Also- having to let this sit for several months probably diminished a little of the Saphir dry hop punch. However- this turned out to be a really good pils.
Recipe Specifications
--------------------------
Boil Size: 7.64 gal
Post Boil Volume: 6.06 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.25 gal
Estimated OG: 1.052 SG
Estimated Color: 3.3 SRM
Estimated IBU: 40.9 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 76.3 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
4 lbs Golden Promise (Simpsons) (1.1 SRM) Grain 1 38.1 %
4 lbs Pilsner (Weyermann) (1.7 SRM) Grain 2 38.1 %
2 lbs Vienna Malt (Weyermann) (3.0 SRM) Grain 3 19.0 %
8.0 oz Carafoam (2.0 SRM) Grain 4 4.8 %
0.50 oz Magnum [12.00 %] - Boil 60.0 min Hop 5 21.4 IBUs
1.50 oz Spalter [2.80 %] - Boil 25.0 min Hop 6 10.4 IBUs
1.00 oz Spalter [2.80 %] - Steep/Whirlpool 20.0 Hop 7 3.0 IBUs
1.00 oz Spalter [2.80 %] - Steep/Whirlpool 15.0 Hop 8 2.5 IBUs
1.00 oz Spalter [2.80 %] - Steep/Whirlpool 25.0 Hop 9 3.5 IBUs
1.0 pkg Urquell Lager (Wyeast Labs #2001) [124.2 Yeast 10 -
1.50 oz Saphir [3.50 %] - Dry Hop 7.0 Days Hop 11 0.0 IBUs
1.00 oz Saphir [3.50 %] - Dry Hop 3.0 Days Hop 12 0.0 IBUs
Mash Schedule: Double Infusion, Light Body
Total Grain Weight: 10 lbs 8.0 oz
----------------------------
Name Description Step Temperat Step Time
Protein Rest Add 11.45 qt of water at 133.0 F 122.0 F 20 min
Saccharification Add 9.00 qt of water at 189.4 F 148.0 F 40 min
Sachh Decoct 2.32 qt of mash and boil it 154.0 F 15 min
mash out Decoct 5.98 qt of mash and boil it 168.0 F 10 min
Yes seems to be a lot of work for sure.... Mine turned out well and it was a dry batch... Which I was going for. It was more of a Czech style pilzner.... But I'm going to lean towards the German or bohemian style pilz.
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