#39: Bohemian Pilsener

Brewed on 10 Jun 2018
OG: 1.1.054
FG: 1.014
Attenuation: 73.2%
ABV: 5.3%

Compared with Pilsner Urquell

• Color is nearly spot-on
  
• Head is whiter than Urquell
  
• Urquell has more hop aroma and flavor
  
• Otherwise nearly identical !!
  
  Scored 39 at the 2018 Maryland State Fair (1st Place)
  
  Recipe Source: http://www.theelectricbrewery.com/forum/viewtopic.php?t=26537
  Fast Lager Method Source: http://brulosophy.com/methods/lager-method/
  
  Yeast Starter = three steps to yield 451 billion cells (starting with 42 billion cells based on age of package)
  Step 1 = 0.7 L, Step 2 = 1.0 L, Step 3 = 1.5 L
  
  
  Ingredients:
  Weyerman floor malted Pilsner malt
  
  Starter:
  
  • Use a two step starter (start a week before brew day) -- target ~ 416 billion cells
    
  • Step 1: ~ 1 liter
    
  • Step 2: Decant, then ~ 1.6 liters
    
  • Decant before pitching
    
    Mash:
    
  • pH target is 5.3 at room temp (or 5.05 at mash temp)
    
  • pH Adjustment Notes
    
    • To derease pH by 0.1, add 0.8 ml of 88% lactic acid
      
    • To increase pH by 0.1, add 0.5 grams of pickling lime
      
      Boil Timer Settings:
      nE=4, AD=10, T1=90, T2=20, T3=15, T4=5
      
      
      
      Fermentation:
      
  • Chill wort to 50 degrees
    
  • Oxygenate (lots of oxygen -- at least 90 seconds)
    
  • Ferment at 52 degrees until 50% attenuation (based on fast ferment FG) is reached (4-7 days)
    
  • Remove temperature probe from thermowell and attach to small volume of liquid (to measure ambient air temp)
    
  • Disconnect plug from cooling side of temperature controller
    
  • Slowly raise air temp from 52 degrees to 67 degrees over 36 hours (5 degrees per 12 hours). See STC-1000+ settings below.
    
  • Keep air temp at 68 degrees until fermentation is complete and the yeast clean up after themselves ( 4-10 days)
    
    
  • Test for Diacetyl and acetaldehyde -- see https://www.winning-homebrew.com/diacetyl-test.html
    
    
  • When FG is stable and no diacetyl or acetaldehyde is detected,
    
    • Reattach temperature probe from controller into thermowell
      
    • Attach CO2 tank and add 1-2 pounds of pressure
      
    • Set up a separate thermometer to monitor temperature of the beer
      
    • Slowly decrease temperature from 68 degrees to 32 degrees over 72 hours (0.5 degrees per hour), then see next step. See STC-1000+ settings below.
      
    • When beer temp is below 50 degrees, add prepared gelatin fining
      
      • 1 tsp gelatin in 1/2 cup water,
        
      • Microwave it in short (7 second) bursts until it reached 145-150°F, stirring with the end of a thermometer between each burst.
        
    • Let beer clarify for a few days, then package
      
      STC-1000+ Settings for Fermentation Ramp Up:
      SP0: 52°
      dh0: 36 (36 hour free-rise/ramp-up)
      SP1: 68°
      dh1: 0
      
      STC-1000+ Settings for Fermentation Ramp Down:
      SP0: 68°
      dh0: 72 (3 day ramp-down)
      SP1: 32°
      dh1: 0
      
      Packaging:
      Keg:
      
  • Transfer beer to keg
    
  • Attach CO2 and set to PSI needed to carbonate to 2.5 volumes of CO2 @ 32 degrees
    
  • Let beer condition at 32 degrees for a couple weeks
    
  • Tap the keg
    Bottles:
    
  • Sanitize bottles
    
  • Add a coopers carb drop to each bottle
    
  • Add beer and cap each bottle
    
  • Put bottles in area of stable ambient temperature of around 70 degrees for a couple weeks (to carbonate the beer)
    
  • Let beer condition at refrigerator temps (32-36 degrees) for another 1-2 weeks
    
    
    
    15 min mash pH = 5.15
    added 0.4g pickling lime
    10 min mash pH = 5.28
    after mach, iodine test = negative
    
    Forced ferment finished at 1.014