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$20.00 USD
$10.00 USD
Chuck's Laboheme Pils II
Bohemian Pilsener • All Grain • 5 gal
August 24, 2001 06:38am
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 4.5 lbs
German 2-row Pils
German 2-row Pils
- 3 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 1.0 lbs
German Dark Munich
German Dark Munich
Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.
- 1/2 lbs
Crystal Malt 10°L
Crystal Malt 10°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales. Characteristics & Applications: • In contract to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • Caramel 10L is a roasted caramel malt that imparts golden color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 1/2 lbs
Dextrine Malt
Dextrine Malt
In light-colored beers to give additional body. Adds richness without color.
- 1 3/8 oz
Tettnanger -5.6 AA% pellets; boiled 60 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 3/4 oz
Hallertau -3.1 AA% pellets; boiled 20 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 3/4 oz
Saaz -3.8 AA% pellets; boiled 20 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 3/4 oz
Saaz -3.8 AA% pellets; boiled 1 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 1/2 oz
Saaz -3.8 AA% pellets; added dry to secondary fermenter
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 1/2tsp
gypsum -(omitted from calculations)
gypsum
- 1/2tsp
Irish Moss -(omitted from calculations)
Irish Moss
- 1/4tsp
Wyeast nutrient -(omitted from calculations)
Wyeast nutrient
-
Wyeast1764-PCROGUE Pacman
Wyeast1764-PCROGUE Pacman
A versatile yeast strain from one of Oregon’s leading craft breweries. Pacman is alcohol tolerant, flocculent, attenuates well and will produce beers with little to no diacetyl. Very mild fruit complements a dry, mineral finish making this a fairly neutral strain. Pacman’s flavor profile and performance makes it a great choice for use in many different beer styles.
Notes
Two step infusion mash. Rest at 122 deg for 30 mins. Rest at 153 deg for 60 mins. Secondary fermentation at 38 degs for six weeks.
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: | 5.5 SRM | 3.5 -6 | |
| Alcohol: | 4.4% ABV | 4.2% -5.4% | |
| Bitterness: | 49.8 IBU | 35 -45 | |
Discussion
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