My first lager, a Munich Helles, was a great success, but kicked last week. Going bohemian pils to be ready late summer.
Let me know what you think:
Batch size ~5 gallon BIAB
Water- RO with Kai pils profile (used on helles, and was great!)
9 lb weyermann floor malted bohemian pils
1 lb cara pils
Step mash- protein rest at 120 for 20 minutes, then 151 for 60 min, 168 mash out. Cant be bothered with decoction, hope the cara pils solve some that.
75 minute boil (60 or 90?)
Northern brewer at 60
Saaz at 30
Saaz at 10
Saaz at 5
Hop Amounts tbd to achieve 40 ibu according to beersmith with 20 coming from the NB addition
Yeast- wlp800, 2L starter.should I consider saflager s 23? Other yeasts?
Fermentation-(conservative brulosophy method) 50 for 7 days, free rise to 65 for 7 days, 69 diiacetyl rest for 3 days, cold crash for 3 days at 32, keg, carb to13 lb at 38 F, drink in 2 weeks.
I'll skip the gelatin this time so I can share with a few vegetarian friends. (Is my cold crash long enough prior to kegging?)
I want a nice pils that tastes something like PU before it started to suck, and/or Budweiser/budvar. Don't care if it's a clone, just want it to taste like a good Czech pilsner.
Thoughts on the weyerman malt? Maybe I just stick with Saaz only hopping? Yeast choice?
Let me know what you think:
Batch size ~5 gallon BIAB
Water- RO with Kai pils profile (used on helles, and was great!)
9 lb weyermann floor malted bohemian pils
1 lb cara pils
Step mash- protein rest at 120 for 20 minutes, then 151 for 60 min, 168 mash out. Cant be bothered with decoction, hope the cara pils solve some that.
75 minute boil (60 or 90?)
Northern brewer at 60
Saaz at 30
Saaz at 10
Saaz at 5
Hop Amounts tbd to achieve 40 ibu according to beersmith with 20 coming from the NB addition
Yeast- wlp800, 2L starter.should I consider saflager s 23? Other yeasts?
Fermentation-(conservative brulosophy method) 50 for 7 days, free rise to 65 for 7 days, 69 diiacetyl rest for 3 days, cold crash for 3 days at 32, keg, carb to13 lb at 38 F, drink in 2 weeks.
I'll skip the gelatin this time so I can share with a few vegetarian friends. (Is my cold crash long enough prior to kegging?)
I want a nice pils that tastes something like PU before it started to suck, and/or Budweiser/budvar. Don't care if it's a clone, just want it to taste like a good Czech pilsner.
Thoughts on the weyerman malt? Maybe I just stick with Saaz only hopping? Yeast choice?