Crystal malt in a Bohemian Pilsner

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Silver_Is_Money
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Re: Crystal malt in a Bohemian Pilsner

Post by Silver_Is_Money » Thu Mar 14, 2019 11:39 pm

My next attempt at a Bohemian Pilsner will be made as follows, using a no-sparge single infusion mash process, and mashing at 68 degrees C. in 9 gallons (34 L) of the above very low mineralization ersatz Pilsen water, with the following grist, etc...:

Swaen Pilsner malt: 11 Lbs. (5 Kg.)
Weyermann Munich Type I: 1.5 Lbs. (0.68 Kg.)
Swaen Melanoidin malt: 0.5 Lbs. (0.23 Kg.)
Acidulated Malt, 0.4 Lb. (0.18 Kg.)

Initial Boil volume = 7.6 US Gal. (28.75 L)
Post boil volume = 6.5 US Gal. (24.6 L) This is the volume to the Fermenter

~38 IBU of Hops:
--------------------
18 g. Magnum, 12.4% AA, 60 min boil
18 g. Sterling, 7.6% AA, 20 min boil
36 g. Saaz, 3.2% AA, 10 min boil

WLP 800 yeast @ 11 deg. C., Apparent Attenuation ~75%

~OG = 1.052
~FG = 1.013
~ABV = 5.25%
~SRM = 5.6 (~EBC = 11)

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spook100
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Re: Crystal malt in a Bohemian Pilsner

Post by spook100 » Fri Mar 15, 2019 9:23 am

Silver_Is_Money wrote:
Thu Mar 14, 2019 11:39 pm
My next attempt at a Bohemian Pilsner will be made as follows, using a no-sparge single infusion mash process, and mashing at 68 degrees C. in 9 gallons (34 L) of the above very low mineralization ersatz Pilsen water, with the following grist, etc...:

Swaen Pilsner malt: 11 Lbs. (5 Kg.)
Weyermann Munich Type I: 1.5 Lbs. (0.68 Kg.)
Swaen Melanoidin malt: 0.5 Lbs. (0.23 Kg.)
Acidulated Malt, 0.4 Lb. (0.18 Kg.)

Initial Boil volume = 7.6 US Gal. (28.75 L)
Post boil volume = 6.5 US Gal. (24.6 L) This is the volume to the Fermenter

~38 IBU of Hops:
--------------------
18 g. Magnum, 12.4% AA, 60 min boil
18 g. Sterling, 7.6% AA, 20 min boil
36 g. Saaz, 3.2% AA, 10 min boil

WLP 800 yeast @ 11 deg. C., Apparent Attenuation ~75%

~OG = 1.052
~FG = 1.013
~ABV = 5.25%
~SRM = 5.6 (~EBC = 11)
That's almost identical to the recipe that I've settled on except that I use 100% Saaz hops.
A fine beer may be judged with only one sip, but it's better to be thoroughly sure.

london_lhr
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Re: Crystal malt in a Bohemian Pilsner

Post by london_lhr » Sun Mar 17, 2019 8:25 pm

S_I_M,
have you done this brew yet?
What was the mash pH about 10-15 mins in?
The Dengie

Silver_Is_Money
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Re: Crystal malt in a Bohemian Pilsner

Post by Silver_Is_Money » Sun Mar 17, 2019 9:50 pm

london_lhr wrote:
Sun Mar 17, 2019 8:25 pm
S_I_M,
have you done this brew yet?
What was the mash pH about 10-15 mins in?
In my opinion sampling for mash pH 30 minutes, or better yet, 45 to even 60 minutes into the mash will be far more representative of the true mash pH. At 10-15 minutes things are still evolving chemically and not all of the crushed (and pH basic with respect to a mash pH target of 5.4) base malt kernels have been fully permeated to their deepest confines by the mash water yet, and as a consequence the saccharification of the crushed kernels is still quite actively occurring. Why try to gauge a mash pH until everything that is going to go on has had a chance to actually go on to completion? If all of the added mash water acidification has not yet had a chance to come into contact with the "effectively" basic grist of the Pilsner malt (again, basic only with respect to a target of pH 5.4) then all you will get is a falsely low pH reading.

The nominal pH of a good Pilsner malt when mashed in distilled water is on the order of 5.8, so that is why it can "effectively" be seen as being basic with respect to a target mash pH of 5.4. Wort pH rises throughout the mash within such an environment.

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spook100
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Re: Crystal malt in a Bohemian Pilsner

Post by spook100 » Sun Mar 17, 2019 10:09 pm

london_lhr wrote:
Sun Mar 17, 2019 8:25 pm
S_I_M,
have you done this brew yet?
What was the mash pH about 10-15 mins in?
I brewed mine today. Very similar grain bill to SIM except added phosphoric acid to my mash water (40ml @10% concentration in 18 litres of mash water) because the mice got into my acidulated malt. Mash pH at 30 mins was 5.45, at 90 mins it was 5.48
A fine beer may be judged with only one sip, but it's better to be thoroughly sure.

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