brew #041: dead/undead bohemian pilsner
After almost three years of brewing, the time has come for my first lager attempt! Previously I was scared away by the need for high process control/proficiency, low fermentation temperatures and necessary patience. Today, I have all 3 of those under control thanks to over 40 previous batches of experience and the cold chicago winter! This beer will ferment in my apartment vestibule will an electric heat blanket controlled by my PID temp controller to temper any excessively cold nights. I plan on splitting this batch after lagering into 2 for separate dry hopping – classically (or dead) with Saaz, and funky (undead) with Soriachi Ace). As normal with lagers, only time will tell!
Ingredients
Fermentables
11 lbs Pilsner (2.0 SRM) 93.6 %
12.0 oz Cara-Pils (2.0 SRM) 6.4 %
Hops
0.25 oz Sorachi Ace [15.10 %] – Boil 60.0 min – 12.3 IBUs
1.50 oz Saaz [3.00 %] – Boil 60.0 min – 16.1 IBUs
1.00 oz Saaz [3.00 %] – Boil 30.0 min – 8.2 IBUs
0.75 oz Saaz [3.00 %] – Boil 15.0 min – 4.0 IBUs
BATCH A – 3 GAL: 0.75 oz Saaz – Dry Hop 5.0 Days
BATCH B – 2 GAL: 0.75 oz Soriachi Ace – Dry Hop 5.0 Days
Misc
1 tablet of Whirlfloc
1/2 tsp Wyeast Yeast Nutrient
Yeast
Urquell Lager (Wyeast Labs #2001) – w/ big starter
The Brew
Soundtrack: Jenny watching The Wire and making me feel anxious
Brew Beer: Green Flash Hop Head Red
Stats
Batch Size: 5.0 gal
Mash: Double decoction mash, rests @ 148, 158, 168
Overall Efficiency: 70%
Water adjustment: 8 gal distilled water, 1.5 gal Chicago water
Boil Duration: 60 min
Oxygenation: 1.5m pure O2 day 0, 1m pure O2 day 1
Original Gravity: 1.053
Final Gravity: 1.012
Est. ABV: 5.5%
IBU: 40 [Tinseth]
Color: 4 SRM
Fermentation: 2 wks @ 50F, 2 days at 68F, 3? wks 41F
Carbonation: 2.4 vol CO2
Brewed: 12/30/11
Kegged: 2/11/12
