Post by beervolcano on Feb 7, 2021 12:31:49 GMT -5
This is a beer that we brewed in 2019, so people besides us got to enjoy it and it was a big hit. We called it "Iron and Gold" after a Bohemian King (or something) since it uses Bohemian Lager yeast. I think it's one of the better beers we've brewed over the years. Maybe a pedant would argue that since it doesn't use Saaz hops it's not a Pilsner, but when you drink it, you can't deny that it tastes like one. It's very crushable, but watch out, it's 8.4% ABV.
OG = 1.085
FG = 1.020
ABV ~8.4%
Water:
Grain:
Hops:
Yeast:
Made a 2 L starter. Settled and poured off the top before pitching.
The mash was a step mash with steps at ~146o F (60 min), ~155o F (30 min), and 162o F (15 min).
Boiled for 60 min, adding the Magnum hops well before it got to a boil. The Sterling hops were added after 20 min and the Perle hops were added after another 20 min. 1 tsp Irish Moss was added with 10 min left.
The wort was chilled to fermentation temperature before aerating and pitching yeast. Primary fermentation was at 52o F for 3 weeks. Did a diacetyl rest at 65 F for about a week. Lagered at 34o F for about 4 weeks. Fined with gelatin somewhere in there.
Kegged and let condition for about 2 weeks before drinking.
FG = ~1.020 Kinda high, but it really wasn't sweet or anything. Super well balanced, easy to drink, and strong as hell.
OG = 1.085
FG = 1.020
ABV ~8.4%
Water:
- 8 gallons Reverse Osmosis water plus 2 g CaCl2
Grain:
- 15 lbs Pilsner (2 row, German) malt
Hops:
- 1 oz Hallertau Magnum (12% aa) 60 min, first wort
- 1 oz Sterling (7% aa) 40 min
- 1 oz Perle (8.9%) 20 min
Yeast:
- WLP 802 Czech Budejovice Lager
Made a 2 L starter. Settled and poured off the top before pitching.
The mash was a step mash with steps at ~146o F (60 min), ~155o F (30 min), and 162o F (15 min).
Boiled for 60 min, adding the Magnum hops well before it got to a boil. The Sterling hops were added after 20 min and the Perle hops were added after another 20 min. 1 tsp Irish Moss was added with 10 min left.
The wort was chilled to fermentation temperature before aerating and pitching yeast. Primary fermentation was at 52o F for 3 weeks. Did a diacetyl rest at 65 F for about a week. Lagered at 34o F for about 4 weeks. Fined with gelatin somewhere in there.
Kegged and let condition for about 2 weeks before drinking.
FG = ~1.020 Kinda high, but it really wasn't sweet or anything. Super well balanced, easy to drink, and strong as hell.