8,50 kg Pilsner (3,9 EBC)
0,50 kg Cara-Pils (3,9 EBC)
0,10 kg Wheat, Flaked (3,2 EBC)
56,00 g Northern Brewer [10,40 %] - Boil 75,0
50,00 g Saaz [2,80 %] - Boil 30,0 min
40,00 g Saaz [2,80 %] - Boil 0 min
Add 1.5 ml phosphoric acid per 25L brewing liquor for mash only
Add 2g Calcium Cloride in mash
1,00 Items Whirlfloc Tablet (Boil 10,0 mins)
2,00 tsp Yeast Nutrient (Boil 10,0 mins)
Protein Rest:Add 15 l of water at 70C step temp 50C for 30 min
Saccharification1: Add 12 l of water at 85 C step temp 62C for 30 min
Sacccharification2: Add 12 l of water at 87C step temp 68C for 30 min
re-cultured yeast
6 liter starter
Ferment at 10C for 14 days.
Siphon off the yeast in new barrel and lager for 3 weeks before bottling
The yeast is re-cultured from two Bernard bottles of un-filtered Pilsner beers purchased in Prague.
2 step starter: 300 ml and 3L in 2 Ehrlenmayer flasks