3 Perdidos Bohemian Pilsner

3 Perdidos Bohemian Pilsner
Bohemian Pilsner
Type: All Grain Date: 15/05/2011
Batch Size (fermenter): 19,80 l Brewer: Nicholas Bittencourt
Boil Size: 25,45 l Asst Brewer:
Boil Time: 90 min Equipment: Caldeirão n. 36
Final Bottling Volume: 19,80 l Brewhouse Efficiency: 70,00
Fermentation: My Aging Profile Taste Rating(out of 50): 35,0
Taste Notes:

Ingredients
Ingredients

Amt Name Type # %/IBU
4,50 kg Pilsner (2 Row) Ger (3,9 EBC) Grain 1 100,0 %
50,00 g Cascade [5,50 %] – Boil 90,0 min Hop 2 39,0 IBUs
15,00 g Saaz [4,00 %] – Boil 15,0 min Hop 3 3,9 IBUs
2,0 pkg Saflager W-34/70 (DCL Yeast #W-34/70 ) [50,00 ml] Yeast 4 -

Beer Profile
Est Original Gravity: 1,049 SG Measured Original Gravity: 1,045 SG
Est Final Gravity: 1,015 SG Measured Final Gravity: 0,000 SG
Estimated Alcohol by Vol: 4,5 % Actual Alcohol by Vol: 0,0 %
Bitterness: 42,9 IBUs Calories: 0,0 kCal/12 oz
Est Color: 7,3 EBC

Mash Profile
Mash Name: Decoction Mash, Triple, Lager Total Grain Weight: 4,50 kg
Sparge Water: 15,64 l Grain Temperature: 21,1 C
Sparge Temperature: 75,6 C Tun Temperature: 21,1 C
Adjust Temp for Equipment: FALSE Mash PH: 5,20
Mash Steps

Name Description Step Temperature Step Time
Dough-In Add 8,45 l of water at 23,4 C 23,0 C 15 min
Acid Rest Add 5,87 l of water at 71,0 C 40,6 C 20 min
Protein Rest Decoct 2,74 l of mash and boil it 50,0 C 10 min
Dextrinization Rest Decoct 6,33 l of mash and boil it 68,3 C 20 min
Mash Out Decoct 4,54 l of mash and boil it 76,7 C 5 min
Mash Notes: Derived from Noonan, “New Brewing Lager Beer”. A pure infusion/decoction mash with no temperature steps. The book recommends adding boiling water for the second step, though it appears it would come in too high in temperature.
The first two decoctions are from the “heaviest” part of mash while the third is from the “thinnest”.
He also recommends you hold Dextrinization until it passes an iodine test (probably more than 20 minutes)

Carbonation and Storage
Carbonation Type: Bottle Volumes of CO2: 2,4
Pressure/Weight: 112,18 g Carbonation Used: Bottle with 112,18 g Corn Sugar
Keg/Bottling Temperature: 15,6 C Age for: 14,00 days
Fermentation: My Aging Profile Storage Temperature: 1,0 C

Notes

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Nicholas Bittencourt

Analista de sistemas, estudante de Direito, fotógrafo, cervejeiro e blogueiro. Quando sobra tempo, também faço pipoca.

Comentários

  • 14/09
    16:32
    Ricardo

    Nicholas, boa tarde!

    Achei seu blog / receita pois procurei o vencedor da Bohemian, breja que pretendo fazer na proxima brassagem. Nunca fiz lager, pode me dar dicas sobre a fermentação? Como temperatura de inoculação, fermentação a xº por y dias, descanso diacetil, quantidade de saches para 20 litros, etc.?

    Valeu, boas brejas.
    Ricardo

  • 14/09
    17:58
    Nicholas Bittencourt

    Ricardo, a inoculação e temperatura inicial foram abaixo dos 10 graus, subindo para 11 em 2 dias e para 15 quando atenuou uns 70%, para o descanso de diacetil. Fora isso, é como uma ale. Deixei maturando a 2C, mas pode ser mais baixo sem perdas.

  • 15/09
    13:31
    Ricardo

    Valeu, Nicholas… agora vem o desafio em resfriar o mosto pra 10º!

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