I'm going to do an experiment this Saturday. I am going to brew a Czech Pilsner, but ferment cool with Pacman. I don't have proper lagering equipment yet, but I am dying to brew something in this style. I have had great luck with the Pacman yeast so far. If nothing else, I should have a really nice blond ale.
Here is my recipe.
Tim's Czech Pils Ale
A ProMash Recipe Report
AHA Style and Style Guidelines
-------------------------------
15-B Classic Pilsener, Bohemian-Style Pilsener
Min OG: 1.044 Max OG: 1.056
Min IBU: 35 Max IBU: 45
Min Clr: 3 Max Clr: 5 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 12.00
Anticipated OG: 1.056 Plato: 13.86
Anticipated SRM: 4.0
Anticipated IBU: 43.6
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
83.3 10.00 lbs. Pilsener Germany 1.038 2
8.3 1.00 lbs. Munich Malt Germany 1.037 8
8.3 1.00 lbs. Cara-Pils Dextrine Malt 1.033 2
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
2.00 oz. Czech Saaz Pellet 3.70 29.5 60 min.
1.35 oz. Czech Saaz Pellet 3.70 10.1 30 min.
1.35 oz. Czech Saaz Pellet 3.70 4.0 10 min.
1.30 oz. Czech Saaz Pellet 3.70 0.0 0 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
1.00 Tsp Irish Moss Fining 15 Min.(boil)
1.00 Tsp WYeast Yeast Nutrient Other 15 Min.(boil)
Yeast
-----
WYeast 1764 Rogue/Pacman
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 12.00
Water Qts: 14.40 - Before Additional Infusions
Water Gal: 3.60 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.20 - Before Additional Infusions
Saccharification Rest Temp : 150 Time: 60
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 165 Time: 45
Total Mash Volume Gal: 4.56 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Here is my recipe.
Tim's Czech Pils Ale
A ProMash Recipe Report
AHA Style and Style Guidelines
-------------------------------
15-B Classic Pilsener, Bohemian-Style Pilsener
Min OG: 1.044 Max OG: 1.056
Min IBU: 35 Max IBU: 45
Min Clr: 3 Max Clr: 5 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 12.00
Anticipated OG: 1.056 Plato: 13.86
Anticipated SRM: 4.0
Anticipated IBU: 43.6
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
83.3 10.00 lbs. Pilsener Germany 1.038 2
8.3 1.00 lbs. Munich Malt Germany 1.037 8
8.3 1.00 lbs. Cara-Pils Dextrine Malt 1.033 2
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
2.00 oz. Czech Saaz Pellet 3.70 29.5 60 min.
1.35 oz. Czech Saaz Pellet 3.70 10.1 30 min.
1.35 oz. Czech Saaz Pellet 3.70 4.0 10 min.
1.30 oz. Czech Saaz Pellet 3.70 0.0 0 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
1.00 Tsp Irish Moss Fining 15 Min.(boil)
1.00 Tsp WYeast Yeast Nutrient Other 15 Min.(boil)
Yeast
-----
WYeast 1764 Rogue/Pacman
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 12.00
Water Qts: 14.40 - Before Additional Infusions
Water Gal: 3.60 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.20 - Before Additional Infusions
Saccharification Rest Temp : 150 Time: 60
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 165 Time: 45
Total Mash Volume Gal: 4.56 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
