Pilsner - Bohemian

YEAST STARTER

1. 4 Days prior to Brewing, make 10% DME solution in Erlenmeyer Flask.
   
   MFG Date: //__
   Starter: __ gm DME / __ L (per MrMalty.com)
   
   
2. Apply Ice Bath until Temperature reaches ~70F.
   
3. Squeeze 2 packets of WLP800 into DME Solution.
   
4. Cover with Aluminum Foil + apply to Stir Plate for 24 hours.
   
5. Refrigerate for 72 hours, then decant ~50% of the spent wort.
   
   MASH
   
   PRE-HEAT MASH - 2 gal of Boiling Water
   PRE-HEAT SPARGE - 2 gal of Boiling Water
   (conduct Simultaneously)
   
   Water Volume: 4.2 gallons for 1.5 lb/qt ratio.
   
   
6. Prior to heating HLT, check pH of tap water
   
   pH: ______
   
   
7. STRIKE WATER: 167F.
   
8. Add Grains @ 165F.
   
9. Add Mash Salts (as needed per water report)
   
10. Allow Temperature to fall to 154F prior to closing lid.
    
11. Total Mash Time: 60 minutes
    
    FINAL MASH TEMP: ____F
    FINAL MASH pH: ____
    
    
12. Add 5L of Boiling Water at the end of Mash and stir into solution.
    
13. Begin Vorlauf!
    
    SPARGE
    
    
14. Heat 6.5gal of Water to 177/178F. Add to Sparge Vessel.
    
15. Recirculate 4 times prior to collecting wort.
    
16. Attempt to Sparge over 30-40 minutes.
    
    BOIL
    
    
17. Check Pre-Boil Gravity (goal: 1.043) + pH
    NOTE: Make sure to adjust for TEMPERATURE
    
    PRE-BOIL GRAVITY: ____ @ ____F
    
    
18. Adjust Gravity to Goal (1.043) with remaining Sparge Water
    
    Adjusted Gravity: ____ (__ @ __F)
    
    PRE-BOIL pH: ____
    
    
19. Add Pre-Boil Salts + adjust Pre-Boil pH to: ~5.3 (+/- 0.1)
    
    Final pH measurement: ____
    Lactic Acid addition: ____ mL
    
    
20. Boil for 90 minutes (goal OG: 1.055)
    
21. Add Hops @ 60 minutes.
    
22. Add Hops @ 30 minutes.
    
23. Add Hops @ 10 minutes.
    
24. Add Whirlfloc @ 5 minutes.
    
25. Add Flameout Hops @ 0 minutes. Put lid on Kettle and allow Hops to steep for 5 minutes.
    
26. Chill wort to ~70F after completion of Boil
    
27. Auto-siphon wort from Kettle into Mash Cooler with fine mesh bag inserted over Hop Back (at the end of auto-siphon)
    
28. Gravity feed wort from Mash Cooler into Catalyst Fermenter
    
29. Allow Ranco/Chest Freezer to adjust wort temperature to goal starting temp (45F)
    
    ORIGINAL GRAVITY: ______ (goal: 1.055)
    
    FERMENTATION
    
    
30. Goal Starting Temp: 45F. Oxygenate for 60s prior to Pitching.
    
31. Pitch yeast @ 45F. Hold temperature @ 45F until signs of Fermentation begin, then increase temp by 1F every 12 hours until 48F.
    
32. Once signs of Fermentation begin to slow, increase temp by 1F/24hr until 51F.
    
33. After diacetyl has cleaned up, cold crash beer to 40F for ~7 Days prior to transferring to Keg.
    
    carbonate to approximately 2-2.5 volumes