Bohemian Pilsner

Discussion in 'Beer Making' started by ceeaton, Feb 5, 2017.

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  1. Feb 5, 2017 #1

    ceeaton

    ceeaton

    ceeaton

    Three is the charm, right?

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    Last attempt at a lager before the basement warms up too much. Recipe from Greg Noonan's book Brewing Lager Beer (pg 181).

    6.5 lbs Weyermann Pilsner Malt
    1 lb 20L Weyermann Munich Malt
    1/2 lb Dingemans Carapils malt
    1 oz Czech Saaz pellets (2.2 AA) 60 min
    1 oz Mt Hood pellets (6.5 AA) 60 min
    2 g Czech Saaz pellets (2.8 AA) every 5 min from 60 min -> 5 min left in boil
    1 oz Czech Saaz pellets (2.2 AA) steep (after heat turned off)
    Double decoction mash
    Sacrification rest - 153*F
    SG 1.049, 35.6 IBUs
    Pitched S-189 yeast @ 55*F

    First time I used Weyermann malt, high quality stuff that is easy to work with!

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  2. Feb 8, 2017 #2

    ceeaton

    ceeaton

    ceeaton

    Three is the charm, right?

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    This batch was fermenting nicely by Sunday morning. Been warmer than it should around these parts and my ambient temperature is up to 58.3*F today. Even though the yeast (S-189) states it can go up to 59*F, I'm worried I'm gonna get a tutty fruity pilsner out of this batch. Will let it rest before racking off the yeast a bit longer in hopes it will reabsorb some of the esters, which it normally will before it settles out for a nice yeasty nap.

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  3. May 13, 2017 #3

    ceeaton

    ceeaton

    ceeaton

    Three is the charm, right?

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    Finally got around to bottling this one. My 40 days without much alcohol helped get this one aged. Bottled using the AIO (I love my AIO) after adding 1/4 cup corn sugar for eventual carbonation. Had a nice hoppy aroma with some sulfur on the side (very slight amount, at least I know it is a lager) which usually dissipates within a few weeks in the bottle (I think the yeast reabsorb it after munching on the corn sugar). 52 bottles in all, expect to take a case with me on vacation to our place up north. Will twist @bkisel 's arm to try one if we get a chance to visit.

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    Last edited: May 13, 2017

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