P.O. Box 267814, Chicago, IL 60626 U.S.A.
Tel: 1-773-465-7285 | Fax: 1-773-465-7387
E-Mail: abt@abtonline.com
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P.O. Box 267814, Chicago, IL 60626 U.S.A. Tel: 1-773-465-7285 | Fax: 1-773-465-7387 E-Mail: abt@abtonline.com |
      
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Beer Type: |
Bohemian Pilsner |
| Brief Description: | Clean, well-rounded classic Bohemian style Pilsner with an initial hint of fruitiness followed by a definite hop bouquet in the finish. |
| Batch Size: | 7 bbls. |
Properties: |
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| O.G. (O.E.): | 1.050 |
| F.G. (A.E.): | 1.014 |
| % Alcohol: | 3.7 by weight |
| App. Deg. Ferm., %: | 72% |
| pH: | 4.2 |
| CO2, Vols.: | 2.8 |
| Color: | 4-6 ASBC |
| Color, Visual: | Yellow/Gold |
| Aroma: | Excellent Hop |
| Body: | Med. light |
| Flavor: | Slightly sweet malt start, clean sllightly bitter end |
| Head: | White |
| Drinkability: | High |
| Calories: | 165 |
| Bittering Units: | B.U. 21 - 23 |
| Water Type: | City water plus 4 ounces of Gypsum to top of hot liquor tank containing 5 bbls. (200 ppm) |
| Water Adjustments: | 100 ppm Gypsum; 11.7 grams per gallon of water |
| Grist Composition: |
| Materials | Wt. % | Wt. per 7 bbls. |
Comments |
| 6-row | 59 | 227 | All malts pre-ground |
| 2-row | 30 | 115 | |
| Caramel - 20lov | 3 | 12 | |
| Cara-Pils | 3 | 12 | |
| Wheat | 5 | 19 | |
| Total | 100 | 385 |
| Liq. Grist Ratio: | 2.9:1, 4.5 bbls. |
| Foundation Water: | 0.5 bbls. |
| Strike Water: | 4 bbls. |
| Strike Water Temp.: | See Chart |
| Premash Flow Rate: | 10 gals./min. |
| Initial Heat - Mash Temp.: | 154 oF |
| Mash Tun Salts: | |
| Mash Time: | About 1 1/4 hours (negative I2) |
| Recycle Time: | 10 mins. |
| Sparge Temp.: | 172 oF |
| Sparge Volume: | 5 bbls. |
| Vol. to Collect: | 7.5 bbls. |
| Sp. Gr. | pH | Clarity - Color | |
| 1st runnings | 1.070 (20 oB) | 5.3 | clear - dark yellow |
| last runnings | 1.010 | 5.7 | very clear - very lt. yellow |
| Boil Time: | 75 mins. after kettle full |
| Variety | Type | A.A., % | ozs. per 7 bbls. |
I.B.U. | Addition Min B4 End |
Salts/Other |
| Hallertauer | pellet | 3.5 | 3.6 | 1 | 95 | |
| Hallertauer | pellet | 3.5 | 33 | 13 | 60 | |
| Saaz | pellet | 3.7 | 32 | 8 | 30 | |
| 15 | 2 oz. Irish Moss | |||||
| Saaz | pellet | 3.7 | 10 | 0 | 0 | |
| 22 |
Whirlpool: 5 mins. starting at end of boil; Rest: 15 mins.
| Overall Hop Utilization: | 25 % |
| Yeast Type: | NCYC 1324 (Intek) |
| Pitching Rate: | 1 lb. per bbl.; 1 kg dry yeast per 7 bbls. or 1 gal. thick slurry per 7 bbls. |
| Chilled Wort Temperature (oF): | 56 oF |
| Wort Aeration: | Sterile Filtered Breathing Air |
| Day | Temp. oF | S.G. | Action |
| 0 | 56 | 1.050 | Release tank pressure,check: pH,gravity daily,record ferment start time |
| 1 | 57 | 1.0 | Taste beer daily |
| 2 | 58 | 1.0 | |
| 3 | 58 | 1.0 | |
| 5 | 56 | 1.018-20 | Seal fermenter and cool over 48 hrs. to 50oF at (1oB =.004 Sp. Gr.)above end of fermentation |
| 7 | 50 | 1.016 | Cool to 45oF in 24 hrs.Adjust pressure to 10 psi, & keep under CO2 pressure |
| 8 | 45 | 1.0 | Hold Temp 1 day & pressure,then cool to 32oF-36oF |
| 10-13 | 32 | 1.014-16 | Hold temp. and pressure |
| 14 | 32 | Counter pressure serv. tank to 10 psi and connect gas line from fermenter top to serving tank top. Connect hoses for filtering. Prepare to filter, filter, adj. CO2 to 15 psi in serving tank @ 38oF. |
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