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HARP 1962

HARP 1962

Bohemian Pilsener : All Grain : 11 gal

CHET

Specifics robbed from stolen 1962 brew log. http://barclayperkins.blogspot.com/2009/09/lets-brew-wednesday-1962-harp-lager.html

November 10, 2013 at 12:29pm

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Ingredients (All Grain11 gal)

  • 8 lbs Pilsen Malt; Dingemans

    Pilsen Malt; Dingemans

    Light in color and low in protein, Dingemans Pilsen is produced from the finest European two-row barley. This malt is well modified and can easily be mashed with a single-temperature infusion.

  • 8 lbs Pale Ale Malt; Pauls Malt

    Pale Ale Malt; Pauls Malt

    Made from two-row winter barley, Pauls Pale Ale malt is traditionally used in infusion mashing systems to produce amber colored pale ale, bitter, and export styles of beer.

  • 4 lbs Corn Flaked (Maize)

    Corn Flaked (Maize)

    Generally a neutral flavor, used to reduce maltiness of beer. Produces beer with a milder, less malty flavor. Uses: Primarily for light Bohemian and Pilsner lagers.

  • 5 oz Hallertauer Tradition - 3.5 AA% whole; boiled 60 min

    Hallertauer Tradition

    Fine, 'Noble'.

  • 1 oz Saaz - 5.0 AA% pellets; boiled 15 min

    Saaz

    Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.

  • 1 oz Hallertauer Tradition - 4.0 AA% pellets; boiled 15 min

    Hallertauer Tradition

    Fine, 'Noble'.

  • Wyeast 2247 European Lager II

    Wyeast 2247 European Lager II

    Clean dry flavor profile often used in aggressively hopped pilsner. Mild aromatics, slight sulpher production, dry finish.

Notes

NIGHT BEFORE Yeast starter. Clean brewery, fermenter, kegs and fill HLT. Weigh and mill grains. BREWDAY 1) SET UP- *Plug in HLT and reset to 14f above first rest (14 + __f = __f Strike Water) *Boil a couple inches of water in Tun *Start fermenter to boil 2) MASH- Add 1.5 QUARTS of water for every Lb of grain (__lbs grain = __Gals) 1st Rest @ __f for __min Set HLT for 185f 2nd Rest @__f for __min 3rd Rest @__f for __min Mash Out at 180 Recirc, Slowly for a short time 3) SPARGE 4) BOIL- Caramelize 1st runnings? __Yes __No OTHER INGREDIENTS_______________________ 60/120 min hops __oz @ __%AA _________________________________________ 60/120 min hops __oz @ __%AA _________________________________________ 15 min hops __oz @ __%AA _________________________________________ 15 min hops __oz @ __%AA _________________________________________ 0 min hops __oz @ __%AA _________________________________________ 0 min hops __oz @ __%AA 5) CHILL- At the 15min mark start pump through chiller to sterilize and add flavor hops. 0min mark add Aroma Hops and kill burner. Chill to __f to pitch ___________yeast. Set up fermenter and oxy rig. Transfer. FERMENTATION NOTES (length, f.g., etc)________________________________________________________ ____________________________________________________________________________ KEGGING NOTES (keg numbers, vert/horiz, etc )__________________________________________________ _____________________________________________________________________________

Style (BJCP)

Category: 2 - Pilsner

Subcategory: B - Bohemian Pilsener

Range for this Style
Original Gravity: 1.047 1.044 - 1.056
Terminal Gravity: 1.014 1.013 - 1.017
Color: 3.5 SRM 3.5 - 6
Alcohol: 4.3% ABV 4.20% - 5.40%
Bitterness: 40.7 IBU 35.00 - 45.00

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