Attenuation
71.4% apparent
58.7% real
Fermentables
Bohemian Pilsner
Weyermann11.50 lbs|52%
Carafa Special II
Weyermann1.12 lbs|5.1%
Hops
1.75 oz
Saaz 3.0%
90 min First Wort
1.25 oz
Magnum 10.8%
60 min Boil
1.50 oz
Saaz 3.0%
20 min Boil
1.00 oz
Saaz 3.0%
20 min Aroma
Non-Fermentables
0.50 g
Epsom Salt (MgSO4) Water Agent
Mash
8.00 ml
Lactic Acid Water Agent
Mash
0.25 g
Epsom Salt (MgSO4) Water Agent
Sparge
3.00 ml
Lactic Acid Water Agent
Sparge
Yeasts
264 ml
UrkelL28
Imperial Yeast
Equipment ProfileGeoff's Electric Equipment
Evaporation Rate
7.56%per hour
Trub Chiller Loss
0.26gal
Mash Profile Decoction, Single - Undermodified Malts - Batch Sparge
Mash Steps
Step 1
Protein Rest35 min
122°F
Step 2
Saccharification45 min
154°F
Fermentation and Aging
General Info
Start with RO water if possible or target a soft water profile (not Pilsen - that's too soft).
Cold steep Carafa for 24 hours in 1 quart of water (use a grain bag). Add liquid to boil.
If not using floor malted pilsner malt, use the well-modified decoction regimen (skip the protein rest and start at low saccharification temp of 132 - adjust decoction amount or step mash to target 153 full re).
Derived from:
Notes from first brewing session:
- pH at 5.67 at 20 minutes. Added 1/2 tbsp of lactic. Brought pH to 5.41. Acidity in roasted grains will take care of the rest.
- Mash does NOT include Carafa. That was cold steeped and added to boil.
- Mash temp after decoction was 151 - 3 degrees lower than target. Added 1.5 gallons of 190 F water to bring to 153.4.