B4D Czech Pilsner Ale ▲ 04.24.15

BREW DATES:

Date: Brew Day - Sat 04.24.15
Date: Pitch Yeast - Sat 04.25.15 @ 50° (2 weeks)
Date: Secondary: Sun 05.10.15 @ 40° (2 weeks)
Date: Keg Day - Sat 05.23.15
Gravity end of Sparge - 1.043
Gravity end of Boil (OG) - 1.063
Gravity (FG) - ____ Need final gravity!!

Drafted Who’s House - Dan's

BREWING DAY-TELL ME WHAT HAPPENED
DRINKABILITY: Sampled on a few hours of carbonation and it taste fantastic!! Can really taste the freshness.

SESSION NOTES:
Changed from 15 pds of German Pilsner to 12 pds.
Accidentally tossed SAAZ & Hallertau at boil.
Tossed correct SAAZ & Hallertau at end of boil.
Too much water loss due to boil.
Should have had boiling water end of session to top off fermenator to 5.25 gallons.

STANDARD BREWING NOTES:
Create 8 gallons sparge water. Bring to 154° strike temperature
Prime pump. Push water through hose.
Add grain – Sparge at 152° for 90 minutes (Minimum 60)
(One gallon loss during sparge process)
Water burn rate: 1 gallon per hour.
Drain GRAIN from kettle. Adjust water height of ___ (7 gallons)
Boil clean water for end of boil session adjustment
Mash Option dark beers – Add x tablespoon Calcium Carbonate
60 minutes – Add tablespoon 5.2 pH balancer
60 minutes – Add 2 drops Fermcap
60 minutes – Add 5 tablespoon Gypsum for IPA (Optional)
15 minutes – Add immersion chiller
15 minutes - Add Whirlfloc
10 minutes – Add 1 teaspoon Yeast Nutrient last 10 minutes
♦Check to see if nozzle is pointed upwards

KEGGING NOTES:
Purge oxygen with CO2
Chill keg 24 hours before force carbonation.
Force Carbonation Calculator: 20 psi 4 days
Volumes of CO2 2.5 at 36°F = 10.2 psi American Ales

Procedure:
I would use a large grain bag (24"x24") as there is a lot of grain to mash.
Mash normally for 60 minutes then sparge normally. Collect 6 gallons to 6.25 Gallons of wort for boil. Boil for 90 minutes total. Bittering hops for 60 min., flavor and aroma hops separately during the last minute of the boil. Chill to 65ish F. Take OG. Crudely filter (whirlpool) from your boil into your primary after pitching your 2 packs of 1007 (Hops in the primary is good for this beer). Ferment for 2 weeks@ 65ish F. Take FG. Calculate dextrose amount based on yield in gallons, I used 3.5 oz. Filter beer through fine strainer or pantyhose (or both) from your primary into your bottling vessel. Bottle. Leave for another 2 weeks with minimum aggravation (you want the yeast to settle and become dense). Chill 24hrs prior to drinking. Pour into glass avoiding the yeast. Enjoy and share.

• See more at: http://beerrecipes.org/showrecipe.php?ers=90&recipeid=13837#sthash.W7LQ4xCO.dpuf
  
  Ingredients:
  15 lbs Pilsner malt (1.7 srm)
  1 lb Carapils (1.5 srm)
  4 oz Munich 10L (10 srm)
  1 oz Centennial hops for bittering – boil 60 minutes
  1 oz Hallertau – boil one minute
  1 oz Saaz – steeped
  2 Packets 1007 German ale yeast
  
  °
  RECIPE:
  Smithwick's Ale clone
  Author: BYO Staff Issue: April 2001
  When my wife and I visited Ireland, we really enjoyed our share of Smithwick’s Ale. Smithwick’s is a light-bodied, copper-colored Irish Red ale with a pleasant hint of roastiness and a dry finish. Here’s a successful homebrew version of Smithwick’s.
  Randy & Amy Germann
  San Antonio, Texas
  Smithwick’s Ale Clone
  5 gallons, all-grain; OG = 1.050 FG = 1.010 ; IBUs = 22
  
  Ingredients
  • 6.5 lbs. pale malt
  • 5.75 oz. roasted barley (300° Lovibond)
  • 7.25 oz. flaked barley
  • 1 lbs. Karo light corn syrup
  • 4 AAU East Kent Goldings (0.66 oz. of 5.9% alpha acid)
  • 5 AAU Fuggles hops (1 oz. of 5% alpha acid)
  • 1 tsp. Irish moss
  • Irish Ale Yeast (Wyeast 1084)
  • 3/4 cup priming sugar
  Step by Step
  Add grains to 2 gal. water and hold temperature at 152° F until conversion is complete (30 to 60 min.). Sparge with 4 gal. of 162° F water. Add corn syrup and 3/4 gal. of water to the brew pot. Total boil is 60 min. At the boil, add 0.22 oz. of EKG. Boil 40 min. and add 0.22 oz. of EKG. Boil 5 min. more and add Irish moss. With two min. left, add 0.22 oz. of EKG and 1 oz. of Fuggles. Chill wort to 60° to 80° F and pitch the yeast. After a week, transfer to secondary and hold for one more week. Bottle and condition for at least two weeks.