Klasse
2E Mørk tsjekkisk lager
Brygget
19. november 2015
Flasket
28. desember 2015
Alkoholstyrke
4,8%
Farve (EBC)
59
OG/FG
1052 / 1015
Bitterhet (IBU)
30,0 (T)
Karbonering
N
Filtrert
nei
Mengde vørter
55,0l
Mengde ferdig øl
45,0l
Gjærbare ingredienser

10,00 kg Pilsner
1,30 kg Caramunich Malt II
1,30 kg Munich Malt II
0,50 kg Carafa III
0,20 kg Wheat, Flaked

Humle og krydder

50,00 g Northern Brewer [8,80 %] - 75,0 min
60,00 g Saaz [2,80 %] - 45,0 min
60,00 g Saaz [2,80 %] - 5,0 min

Andre ingredienser

1.5ml Phosphoric acid per 25L brewing liquor, both mash and sparging
2,00 tsp Calcium Chloride in Mash
1,00 Whirlfloc Tablet in boil last 10,0 mins
2,00 tsp Yeast Nutrient in boil last 10,0 mins

Meskeinformasjon

Add dark malts at end of mashing to limit astringency (pH is lowered using Phosphoric acid)
Protein Rest: Add 15l of water at 70C for step temp 50C for 20 min
Saccharification: Add 12l of water at 90C for step temp 62C for 35 min
Saccharification: Add 12l of water at 90C for step temp 68C for 35 min
No mashout

Gjærtype

Re-cultured yeast

Gjærmengde

6 liter starter

Informasjon om gjæring

Fermented at 10C for 18 days
Siphoned off the yeast to new barrel and then lagered for 3 weeks before bottling

Kommentarer

The yeast was re-cultured form 2 Bernard bottles of Pilsner beer bought in Prague.

Two-step starter:
First 300 ml and then 3l. Used 2 4L Ehrlenmeyer flasks to get enough yeast.


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