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Pilsen OC: Mash Ingredients

This document provides instructions for brewing a Bohemian Pilsner beer with a target original gravity of 1.048 SG and final gravity of 1.011 SG. The grain bill consists mainly of Pilsner malt along with Munich malt and Cara-Pils for flavor. The boil adds Northern Brewer and Saaz hops. Fermentation occurs over 14 days with Top yeast in two stages. Conditioning and carbonation is achieved by bottling with table sugar and aging for 30 days.

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46 views1 page

Pilsen OC: Mash Ingredients

This document provides instructions for brewing a Bohemian Pilsner beer with a target original gravity of 1.048 SG and final gravity of 1.011 SG. The grain bill consists mainly of Pilsner malt along with Munich malt and Cara-Pils for flavor. The boil adds Northern Brewer and Saaz hops. Fermentation occurs over 14 days with Top yeast in two stages. Conditioning and carbonation is achieved by bottling with table sugar and aging for 30 days.

Uploaded by

LB
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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Pilsen OC

Bohemian Pilsner (2 B)
Type: All Grain Date: 23 Jan 2013
Batch Size: 21,00 l Brewer: Oficina da Cerveja
Boil Size: 25,86 l Asst Brewer:
Boil Time: 65 min Equipment: Equipamento 20 litros
End of Boil Vol: 22,85 l Efficiency: 72,00 %
Final Bottling Vol: 20,00 l Est Mash Efficiency: 76,8 %
Fermentation: Ale, Two Stage Taste Rating: 30,0
Taste Notes:
Prepare for Brewing
◯ Clean and Prepare Brewing Equipment
◯ Total Water Needed: 28,67 l

Mash or Steep Grains


Mash Ingredients
Amt Name Type # %/IBU
4,00 kg Pilsner (2 Row) Bel (3,9 EBC) Grain 1 87,0 %
0,35 kg Munich Malt (17,7 EBC) Grain 2 7,6 %
0,25 kg Cara-Pils/Dextrine (3,9 EBC) Grain 3 5,4 %

Mash Steps
Step
Name Description Step Time
Temperature
Mash In Add 12,00 l of water at 75,7 C 65,6 C 75 min

◯ Fly sparge with 16,67 l water at 75,6 C


◯ Add water to achieve boil volume of 25,86 l
◯ Estimated pre-boil gravity is 1,041 SG

Boil Ingredients
Amt Name Type # %/IBU
30,00 g Northern Brewer [8,50 %] - Boil 60,0 min Hop 4 31,1 IBUs
30,00 g Saaz [4,00 %] - Boil 10,0 min Hop 5 5,3 IBUs

◯ Estimated Post Boil Vol: 22,85 l and Est Post Boil Gravity: 1,048 SG

Cool and Transfer Wort


◯ Cool wort to fermentation temperature
◯ Transfer wort to fermenter
◯ Add water if needed to achieve final volume of 21,00 l

Pitch Yeast and Measure Gravity and Volume


Fermentation Ingredients
Amt Name Type # %/IBU
1,0 pkg Top (Brewferm #Top) [23,66 ml] Yeast 6 -

◯ Measure Actual Original Gravity _______ (Target: 1,048 SG)


◯ Measure Actual Batch Volume _______ (Target: 21,00 l)
◯ Add water if needed to achieve final volume of 21,00 l

Fermentation
◯ 23 Jan 2013 - Primary Fermentation (4,00 days at 19,4 C ending at 19,4 C)
◯ 27 Jan 2013 - Secondary Fermentation (10,00 days at 19,4 C ending at 19,4 C)

Dry Hop and Bottle/Keg


◯ Measure Final Gravity: _________ (Estimate: 1,011 SG)
◯ Date Bottled/Kegged: 06 Feb 2013 - Carbonation: Bottle with 107,04 g Table Sugar
◯ Age beer for 30,00 days at 18,3 C
◯ 08 Mar 2013 - Drink and enjoy!

Notes

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