Mini Van Bo Pilsner

Type: All Grain

Date: 03/06/2006

Batch Size: 40.00 L

Brewer: Tim Gorman

Boil Size: 45.79 L

Asst Brewer: Jason Scheffler and Kevin Perdue

Boil Time: 60 min

Equipment: Burning Barrel Brewery

Taste Rating(out of 50): 35.0

Brewhouse Efficiency: 73.0

Taste Notes:

Ingredients

Amount Item Type % or IBU

6.90 kg Pilsner (Weyermann) (1.7 SRM) Grain 80.2 %

1.70 kg Vienna Malt (Weyermann) (3.0 SRM) Grain 19.8 %

56.70 gm Saaz (plug) [5.50%] (60 min) (First Wort Hop) Hops 19.3 IBU

56.70 gm Saaz (plug) [5.50%] (60 min) Hops 17.5 IBU

0.53 tsp Irish Moss (Boil 10.0 min) Misc

2 Pkgs Czech Pilsner Lager (Wyeast Labs #2278) [Starter 125 ml] Yeast-Lager

Beer Profile

Est Original Gravity: 1.050 SG

Measured Original Gravity: 1.050 SG

Est Final Gravity: 1.012 SG

Measured Final Gravity: 1.008 SG

Estimated Alcohol by Vol: 4.9 %

Actual Alcohol by Vol: 5.5 %

Bitterness: 36.8 IBU

Calories: 463 cal/l

Est Color: 3.5 SRM

Color:

Color

Mash Profile

Mash Name: Single Infusion, Medium Body, No Mash Out

Total Grain Weight: 8.60 kg

Sparge Water: 31.96 L

Grain Temperature: 22.2 C

Sparge Temperature: 75.6 C

TunTemperature: 22.2 C

Adjust Temp for Equipment: FALSE

Mash PH: 5.4 PH

Name Description Step Temp Step Time

Mash In Add 22.45 L of water at 73.2 C 66.7 C 90 min

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Kegged (Forced CO2)

Volumes of CO2: 2.4

Pressure/Weight: 89.3 KPA

Carbonation Used: 13psi

Keg/Bottling Temperature: 6.4 C

Age for: 28.0 days

Storage Temperature: 11.1 C

Notes

This beer was frozen in primary. I left my temp controller out of the converted freezer and went out of town for 3 days. I slowly thawed it over about 4 days. I thought that I would have to dump it, however it turned out really nice. A bit dry, cause it actually fermented out pretty low.