Attenuation
82.3% apparent
67.3% real
Fermentables
German Pilsen Malt (2-Row)
19.00 lbs|90.5%
Info
Light color, malty flavor. For pilsners, lagers.
American Dextrin (Cara-Pils) Malt
1.50 lbs|7.1%
Info
Balances body and flavor without adding color, aids in head retention. For any beer.
German Acidulated (Sauer) Malt
0.50 lbs|2.4%
Info
High lactic acid. For lambics, sour mash beers, Irish stout, pilsners and wheats.
Hops
1.00 oz
Saaz 5.1%
120 min First Wort
1.50 oz
Saaz 5.1%
80 min Boil
2.50 oz
Saaz 5.1%
25 min Boil
1.50 oz
Saaz 5.1%
10 min Boil
Yeasts
1 pkg
Urquell Lager2001
Wyeast
Equipment ProfileConverted Keg, 10 Gallon/38 Liter Cooler Mash Tun
Evaporation Rate
9.00%per hour
Mash Tun Weight
9.00 pounds
Mash Tun Specific Heat
0.30 cal/gram per °C
Trub Chiller Loss
1.00gal
Notes
Converted 15.5 gallon/59 liter keg boil kettle for full boil with a 10 gallon/38 liter cooler as a mash/lauter tun.
Mash Profile Double Decoction
Mash Steps
Step 1
Protein Rest35 min
122°F
Step 2
Saccharification20 min
147°F
Step 3
Saccharification20 min
158°F
Step 4
Mash Out10 min
168°F
Fermentation and Aging
Water Profile Pilsen, Czech Republic
General Info
Dilute 50/50 with deionized water (only for Highlands Ranch profile) to approximate the Pilzen water.
A great article regarding the brewing techniques of Pilsener Urquell was invaluable in my formulating the recipe, brewing technique, and fermentation conditions of this brew.
Procedure
Mash Options:
- Single infusion at 154°F.
- Single or double decoction
