Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
0.50 oz |
Magnum0.5 oz Magnum Hops |
|
Pellet |
12.7 |
Boil
|
60 min |
21.77 |
10% |
|
0.50 oz |
Saaz0.5 oz Saaz Hops |
|
Pellet |
2.6 |
Boil
|
60 min |
4.46 |
10% |
|
1.20 oz |
Saaz1.2 oz Saaz Hops |
|
Pellet |
2.6 |
Boil
|
30 min |
8.22 |
24% |
|
1.20 oz |
Saaz1.2 oz Saaz Hops |
|
Pellet |
2.6 |
Boil
|
15 min |
5.31 |
24% |
|
1.60 oz |
Saaz1.6 oz Saaz Hops |
|
Pellet |
2.8 |
Whirlpool at 180 °F
|
0 min |
2.8 |
32% |
|
5 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
0.50 oz |
Magnum (Pellet) 0.49999999885628 oz Magnum (Pellet) Hops |
|
21.77 |
10% |
|
2.90 oz |
Saaz (Pellet) 2.8999999933665 oz Saaz (Pellet) Hops |
|
17.99 |
58% |
|
1.60 oz |
Saaz (Pellet) 1.5999999963401 oz Saaz (Pellet) Hops |
|
2.8 |
32% |
|
5 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
|
Acid Rest (100% Grist) |
Temperature |
-- |
100 °F |
20 min |
|
16 qt |
Protein Rest (100% Grist) |
Temperature |
-- |
124 °F |
10 min |
|
|
Sacc Rest #1 (100% Grist) |
Temperature |
-- |
148 °F |
45 min |
|
|
Mash-Out (75% Thick Grist) |
Decoction |
-- |
170 °F |
5 min |
|
|
D-Boil (75% Thick Grist) |
Decoction |
-- |
212 °F |
45 min |
|
|
Mash-Out (100% Grist) |
Temperature |
-- |
170 °F |
10 min |
Starting Mash Thickness:
1.5 qt/lb
|
Yeast
|
Wyeast - Czech Pils 2278
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (avg):
|
72%
|
Flocculation:
|
Med-High |
|
Optimum Temp:
|
50 - 58 °F |
Starter:
|
Yes |
|
Fermentation Temp:
|
48 °F
|
Pitch Rate:
|
1.5 (M cells / ml / ° P)
489 B cells required
|
|
|
Wyeast - Czech Pils 2278
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (avg):
|
0%
|
Flocculation:
|
|
|
Optimum Temp:
|
0 - 0 °F |
Starter:
|
Yes |
|
Fermentation Temp:
|
48 °F
|
Pitch Rate:
|
1.5 (M cells / ml / ° P)
489 B cells required
|
|
|
$ 0.00
Yeast Pitch Rate and Starter Calculator
|
Target Water Profile
Pilsen (Light Lager)
| Ca+2 |
Mg+2 |
Na+ |
Cl- |
SO4-2 |
HCO3- |
|
22 |
0 |
0 |
12 |
14 |
0 |
0.2 tsp Gyp/CaCl, 0.5 tsp Chalk, 1.5 tsp Lactic Acid added to mash. 0.5 tsp Lactic Acid added to sparge. Mash pH 4.9.
Hop aromatics were pretty good. Will consider increasing WP addition next time. Almost a dead ringer for Pilsner Urquell.
|
|
Mash Chemistry and Brewing Water Calculator
|
Notes
Used 'Triple-Single' Decoction. 45 min decoction boil may have been too long. Wort after boil was more golden than Pilsner Urquell but the finished beer was almost identical, but a slight touch more golden.
2nd out of 28 entries in the 2018 Indiana Brewers Cup. Was judged around Day 63. The beer was even better around Day 95... more rounded and the hops aromatics finally compete w/ the malt.
https://www.indianastatefair.com/state-fair/competitionscontests/indiana-brewers-cup/
Note: 100% of the mash was direct-fired from 100 dough-in up through the 148 rest as noted. Then, about 75% of the thick mash was pulled for the noted decoction steps. Next time, I may reduce to 50% mash with a 30 minute boil.
Award Winning Recipe
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2018-08-19 19:19 UTC
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Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.
|
Cost $ |
Cost % |
| Fermentables |
$ |
|
Steeping Grains
(Extract Only) |
$ |
|
| Hops |
$ |
|
| Yeast |
$ |
|
| Other |
$ |
|
| Cost Per Barrel |
$ 0.00 |
|
| Cost Per Pint |
$ 0.00 |
|
| Total Cost |
$ 0.00 |
|
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