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
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
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
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
Re-cultured yeast
6 liter starter
Fermented at 10C for 18 days
Siphoned off the yeast to new barrel and then lagered for 3 weeks before bottling
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.