An old favourite. You could just as well use W34/70 dry yeast. The Czech Bernard brewery uses it, and their lagers are superb.
Fermentables
86% - Bohemian Pilsner - DE
4.8
38
1
Mash
4% - Chit malt (Bestmalz)
0.25
38
2
Mash
7% - Melanoidin (Weyermann)
0.4
37
30
Mash
3% - Acidulated Malt - DE
0.15
27
3
Mash
Hops
Premiant
45
Pellet
Boil
60 min(s)
7.2
32.1
Saaz
20
Pellet
Boil
15 min(s)
3.8
3.7
Saaz
40
Pellet
Boil
5 min(s)
3.8
3.0
Yeast
White Labs Pilsner Lager WLP800
74%
Other Stuff
CaSO4
0.004
kg
Mash
CaCl2
0.004
kg
Mash
Clarity Ferm
5
ml
Primary
Mash Steps
Saccharification Rest
Direct Heat
67
60 min
Dextrinization Rest
Direct Heat
72
30 min
Mash-Out
Direct Heat
78
10 min
Special Instructions
1.Boil wort 90 min.
2.2,5 ltr. Yeast starter. OG: 1.040
3.Pure oxygen for 1 min. before pitching yeast
4.18-21 days at 11 C. 3 days at 20 C.
Tasting Notes (0)
There aren't any tasting notes logged yet
Comments
How do you control the mashing process? do you start at 45C, leave it there for ten minutes and then
4/9/2016 2:11:33 AM
How do you control the mashing process? do you start at 45C, leave it there for ten minutes and then
4/9/2016 2:11:47 AM
Sorry, useless computer. How do you control the mashing process? Do you start at 45C, leave it there for ten minutes and then continuously increase the temp to 60C, leave it there for 15 minutes and so on?
4/9/2016 2:13:03 AM
Yes, this is what I do. It is not the proper Czech method, though. They use decoction mash. Which takes forever.
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https://brewgr.com/Media/img/r/b6/b61338d4-f6fc-4cca-95de-ba48d23d3f37_d.jpg
https://brewgr.com/Media/img/r/b6/b61338d4-f6fc-4cca-95de-ba48d23d3f37_t.jpg
How do you control the mashing process? do you start at 45C, leave it there for ten minutes and then
4/9/2016 2:11:33 AMHow do you control the mashing process? do you start at 45C, leave it there for ten minutes and then
4/9/2016 2:11:47 AMSorry, useless computer. How do you control the mashing process? Do you start at 45C, leave it there for ten minutes and then continuously increase the temp to 60C, leave it there for 15 minutes and so on?
4/9/2016 2:13:03 AMYes, this is what I do. It is not the proper Czech method, though. They use decoction mash. Which takes forever.
4/14/2016 6:13:39 AM