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2005-03-13 Lou's Brews Bohemian Pilsner

A ProMash Brewing Session Report

Brewing Date: Sunday March 13, 2005
Head Brewer: Lou King
Asst Brewer: Batch 55
Recipe: Lou's Brews Bohemian Pilsner


BJCP Style and Style Guidelines
02-B Pilsner, Bohemian Pilsner

Min OG: 1.044 Max OG: 1.056   
Min IBU: 35 Max IBU: 45   
Min Clr: 3 Max Clr: 6  Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 10.00 Wort Size (Gal): 11.00
Total Grain (Lbs): 19.50      
Anticipated OG: 1.051 Plato: 12.67
Anticipated SRM: 4.6        
Anticipated IBU: 39.8      
Brewhouse Efficiency: 75  %   
Wort Boil Time: 75  Minutes   

Actual OG: 1.051 Plato: 12.67   
Actual FG: 1.012 Plato: 3.08   
Alc by Weight: 4.02 by Volume: 5.14 From Measured Gravities.
ADF: 75.7 RDF: 62.9 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 84 %
Anticipated Points From Mash: 51.19
Actual Points From Mash: 57.24


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
89.7 17.50 lbs.  Pilsener Malt(2-Row) Continental Europe 1.035 1
5.1 1.00 lbs.  CaraPilsner France 1.035 10
5.1 1.00 lbs.  Crystal 20L America 1.035 20

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
2.25 oz.  Czech Saaz Pellet 3.60 21.3 75 min
2.00 oz.  Czech Saaz Pellet 3.60 11.1 35 min
2.50 oz.  Czech Saaz Pellet 3.60 7.5 20 min
3.00 oz.  Czech Saaz Pellet 3.60 0.0 0 min


Yeast
White Labs WLP802 Czech Budejovice Lager


Mash Schedule
Mash Name:    Unmodified Malt Single Decoction
Total Grain Lbs: 19.50   
Total Water Qts: 24.38 Before Additional Infusions
Total Water Gal: 6.09 Before Additional Infusions
Tun Thermal Mass: 0.30   
Grain Temp: 70.00 F   


Step Name
Step
Time
Rest
Time
Start
Temp
Stop
Temp
Heat
Type
Infuse
Temp
Infuse
Amount
Infuse
Ratio
  
Protein Rest 2 30 127 126 Infuse 144 24.38 1.25   
Beta Amylase 25 40 140 140 Decoc 210 5.40 0.65 (Decoc Thickness)
Alpha Amylase 10 30 156 156 Direct            
Mashout 10 10 168 168 Direct            

Total Water Qts: 24.38 After Additional Infusions
Total Water Gal: 6.09 After Additional Infusions
Total Mash Volume Gal: 7.66 After Additional Infusions

Runnings Stopped At: 1.013 SG 3.27 Plato

All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.

Step Time for Decoction Steps represent how far back in time the Decoction was pulled.
Infusion amounts for Decoction Steps represent the amount pulled for the Decoction.
Infusion ratios for Decoction Steps represent the Decoction Thickness.


Efficiency Specifics
Recipe Efficiency Setting: 75 %

With sparge water, mash water, additional infusions, vessel losses, top-up
water and evaporation rate recorded in the Water Needed Calculator:

Target Volume (Gal): 13.51      
Estimated OG: 1.038 Plato: 9.48

Raw Pre-Boil Targets - only targeted volume/gravity and evaporation
rate taken into account:
Target Volume (Gal): 13.54      
Estimated OG: 1.038 Plato: 9.46

Post-Boil Targets:
Target Volume (Gal): 10.00      
Estimated OG: 1.051 Plato: 12.67

Recorded Actuals - Measurement Taken In Kettle:
Recorded Volume (Gal): 13.00      
Recorded OG: 1.044 Plato: 10.96

At 100 percent extraction from the maximum mash potential:
Total Points: 68.25
Points From Mash: 68.25
Points From Extract/Sugar: 0.00

With the recipe efficiency setting, you should have achieved:
Total Points: 51.19
Points From Mash: 51.19
Points From Extract/Sugar: 0.00

Actuals achieved were:
Actual Points From Mash: 57.24
Actual Mash System Efficiency: 84 %


Fermentation Specifics
Pitched From: Starter
Amount Pitched: 3750 mL
Lag Time: 24.00 hours

Primary Fermenter: Glass
Primary Type: Closed
Days In Primary: 0
Primary Temperature: 68 degrees F

Original Gravity: 1.051 SG 12.67 Plato
Finishing Gravity: 1.012 SG 3.08 Plato



Notes
Alternate yeasts: German Lager (WLP830), Pilsner Lager (WLP800), Octoberfest Lager (WLP820)




Generated with ProMash Brewing Software