Bohemian Pilsner 3/19/2011

Grain Bill

10lbs Weyermann Pilsner base Malt
0.5lbs Briess Crystal Malt 10L
0.13lbs Weyermann Dark Munich 10L

Adjuncts

150 GALU

Hops

2.5oz Saaz pellet hops 3.4% AA bittering 60-minutes
1oz Saaz pellet hops 3.4% AA flavoring 30-minutes
1oz Saaz pellet hops 3.4% AA aroma & Irish Moss 15-minutes
0.5oz Saaz pellet hops 3.4% AA finsih

Yeast

White Labs Pilsner Lager Liquid Yeast WLP800
Attenuation: 72-77%
Flocculation: Medium to High
Optimum Fermentation Temperature: 50-55°F (10-13°C)
Alcohol Tolerance: Medium

Mash

Milled grains added to 10-gallon mash tun with 5.5-gallons of water at 151°F for 90-minutes

Boil

6-gallons boiled for 1-hour.
Hops added according to schedule above.
Wort chiller, 1tsp Irish moss, and 1oz Saaz pellet hops added in after 45-minutes.
150 GALU added to cooled wort.

Fermentation

3/19/2011 - Mash and boil. Wort force-chilled to 70°F. 5.5 gallons of wort aerated and siphoned to 6-gallon glass carboy and yeast pitched.
3/20/2011 - Beer cooled to 55°F. 3/26/2011 - SG 1.021 at 55°F. Beer racked to secondary fermenter (5-gallon glass carboy).
4/09/2010 - SG 1.018 at 55°F. Beer racked to tertiary fermenter (5-gallon glass carboy).
4/30/2010 - SG 1.012 at 55°F. priming sugar added to beer and bottled.

Statistics

OG: 1.055
FG: 1.012
ABV: 6.3%
IBU: 49