Czech Premium Pale Lager New Bohemia Pils

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Evan!

Well-Known Member
Joined
Aug 9, 2006
Messages
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Location
Charlottesville, VA
Recipe Type
All Grain
Yeast
Wyeast 2124
Yeast Starter
2L
Batch Size (Gallons)
5.5
Original Gravity
1.053
Final Gravity
1.008
Boiling Time (Minutes)
60
IBU
37.4
Color
4.9
Primary Fermentation (# of Days & Temp)
14 days at 52f
Secondary Fermentation (# of Days & Temp)
2.5 months at 36f
New Bohemia Pils

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

02-B Pilsner, Bohemian Pilsner

Min OG: 1.044 Max OG: 1.056
Min IBU: 35 Max IBU: 45
Min Clr: 3 Max Clr: 6 Color in SRM, Lovibond

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

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 10.00
Anticipated OG: 1.053 Plato: 13.21
Anticipated SRM: 4.9
Anticipated IBU: 37.4
Brewhouse Efficiency: 71 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 5.88 Gal
Pre-Boil Gravity: 1.045 SG 11.30 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.30

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
90.0 9.00 lbs. Pilsener Germany 1.038 2
5.0 0.50 lbs. Aromatic Malt Belgium 1.036 25
5.0 0.50 lbs. Cara-Pils Dextrine Malt 1.033 2

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.50 oz. Strisselspalt Pellet 1.80 0.0 Dry Hop
1.10 oz. Northern Brewer Whole 6.50 26.8 60 min.
0.75 oz. Hallertau Hersbrucker Whole 4.75 10.2 30 min.
0.50 oz. Tettnanger Pellet 4.00 0.4 1 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.25 Tsp Irish Moss Fining 10 Min.(boil)


Yeast
-----

WYeast 2124 Bohemian Lager


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

Mash Type: Single Step

Grain Lbs: 10.00
Water Qts: 13.00 - Before Additional Infusions
Water Gal: 3.25 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.30 - Before Additional Infusions

Saccharification Rest Temp : 151 Time: 60
Mash-out Rest Temp : 158 Time: 10
Sparge Temp : 170 Time: 5


Total Mash Volume Gal: 4.05 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.





 
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Evan!

Evan!

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Finished that batch a long, long time ago. I posted this after it was nearly done, because I post tried and true recipes only. This one is a winner, though you should probably omit the carapils for a little more crispness.
 

Kennanwt5

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Joined
May 29, 2014
Messages
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Finished that batch a long, long time ago. I posted this after it was nearly done, because I post tried and true recipes only. This one is a winner, though you should probably omit the carapils for a little more crispness.
What would you replace the carapils with?
 

frankktankk

Member
Joined
Oct 23, 2013
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4
What procedure was used for the dryhop?
I agree to exclude the carapils, just up the pilsner malt to compensate.
I'm soon about to dryhop a lager.
 
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