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BCS - To George, Bohemian Pilsner

Post #1 made 11 years ago
by timfuller
Had a look but could not see if anyone had previously done this one, so here goes....

This is straight out of the BCS book. I used 20.19 as the VAW as suggested in this post. http://www.biabrewer.info/viewtopic.php ... bcs#p40406

Planning to get this on in the next week or so and as I am going on hols in a few week I sould have it into the secondary FV and can then leave it for a good few weeks.

All comments/feedback gratefully received...


[center]BIABacus Pre-Release 1.3K RECIPE REPORT[/center]
[center]BIAB Recipe Designer, Calculator and Scaler.[/center]
[center](Please visit http://www.biabrewer.info" onclick="window.open(this.href);return false; for the latest version.)[/center]
[center]BCS - To George - Batch 1[/center]

Recipe Overview

Brewer: Tim
Style: Bohemian Pilsner
Source Recipe Link:
ABV: 5.2% (assumes any priming sugar used is diluted.)

Original Gravity (OG): 1.056
IBU's (Tinseth): 40
Bitterness to Gravity Ratio: 0.71
Colour: 7.1 EBC = 3.6 SRM

Kettle Efficiency (as in EIB and EAW): 78.4 %
Efficiency into Fermentor (EIF): 67.2 %

Note: BIAB Variations have been made - See 'BIAB Variations' at end.

Times and Temperatures

Mash: 90 mins at 68 C = 154.4 F
Boil: 90 min
Ferment: 21 days at 11 C = 51.8 F

Volumes & Gravities
(Note that VAW below is the Volume at Flame-Out (VFO) less shrinkage.)
The, "Clear Brewing Terminology," thread at http://www.biabrewer.info/" onclick="window.open(this.href);return false;

Total Water Needed (TWN): 17.52 L = 4.63 G
Volume into Boil (VIB): 16.2 L = 4.28 G @ 1.046
Volume of Ambient Wort (VAW): 12.83 L = 3.39 G @ 1.056
Volume into Fermentor (VIF): 11 L = 2.91 G @ 1.056
Volume into Packaging (VIP): 10.19 L = 2.69 G @ 1.016 assuming apparent attenuation of 72 %

The Grain Bill (Also includes extracts, sugars and adjuncts)

Note: If extracts, sugars or adjuncts are not followed by an exclamation mark, go to http://www.biabrewer.info" onclick="window.open(this.href);return false; (needs link)

94.1% Weyermann® Bohemian Pilsner Malt (3.5 EBC = 1.8 SRM) 2912 grams = 6.42 pounds
5.9% Weyermann Carapils (4 EBC = 2 SRM) 182 grams = 0.4 pounds


The Hop Bill (Based on Tinseth Formula)

18.6 IBU Sazz 2012 Pellets (4.1%AA) 24.2 grams = 0.855 ounces at 60 mins
17.4 IBU Sazz 2012 Pellets (4.1%AA) 29.4 grams = 1.037 ounces at 30 mins
4 IBU Sazz 2012 Pellets (4.1%AA) 14.4 grams = 0.509 ounces at 10 mins
0 IBU Sazz 2012 Pellets (4.1%AA) 14.4 grams = 0.509 ounces at 0 mins


Mash Steps

Mash Type: BIAB Variation (Non Full-Volume Mash) for 90 mins at 68 C = 154.4 F
Water Held Back from Mash: 2 L = 0.53 G


Mashout for for 1 mins at 75 C = 167 F
Water Added After Final Lauter: 2 L = 0.53 G


Miscellaneous Ingredients

eighth Protofloc (Boil) 15 Mins - Clarity

Chilling & Hop Management Methods

Hopsock Used: n

Chilling Method: Ice Water Bath (Employed 0 mins after boil end.)

Fermentation & Conditioning

Fermentation: WLP800 Pilsner for 21 days at 11 C = 51.8 F
Diacetyl Rest: 2 days at 16 C = 60.8 F
Secondary Used: y
Crash-Chilled: n
Filtered: n
Req. Volumes of CO2: 2.5
Serving Temp: 7 C = 44.6 F
Condition for 56 days.

Special Instructions/Notes on this Beer

BIAB Variations

Water Held Back from Mash: 2 L = 0.53 G

Water Added After Final Lauter: 2 L = 0.53 G
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Last edited by timfuller on 15 Jul 2014, 15:20, edited 1 time in total.

Post #2 made 11 years ago
by Pat
Hi there Tim,

I'll have to write to the publisher of BCS to see if I can set up a private forum here for those who have bought BCS as even though the site highly recommends the book, I think we are starting to unbalance the see-saw a little now. It's very important that we don't unwittingly enable someone else's hard copy-written work to be pinched.

Until this is resolved, I think we better make this the last BCS recipe conversion published here.

I'd imagine that if the publisher agrees, we would need to see some proof of purchase and then I would have to manually add that person into the group so before being eligible, in addition to owning the book, I think the member would have to be an Enthusiast like yourself or a Donor. In the case of the latter, initially at least, I think I'd require them to submit a BCS recipe in BIABacus 1.0 (first public release) format which I would then check over for any errors.

Your file above is great except you need to remove the 40 from the second line of Section D as this over-rides the first line and we don't want that.

Your mash temp is different from the book but let's not publish that here. Also the book contains an alternative yeast and, of course, a lot more info on the style which those who don't have the book will miss out on.

Enjoy the brew,
Pat
Last edited by Pat on 15 Jul 2014, 18:18, edited 1 time in total.
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Post #3 made 11 years ago
by timfuller
Pat,

Thanks for the response.

Firstly I totally agree with your comments and concerns around the use/sharing of published and paid for recipes. I think it is correct seek permission from the copyright owner and if required to protect the copyright and to also ensure that proper credit is given.

Secondly I will follow your advice on the IBU figure.

Will let you know how it goes.

Keep up the good work.

Tim
:thumbs:

Post #4 made 11 years ago
by mally
Tim;

I noticed you will be using WLP800 for this. Have you used it before at all?

I created a thread about WLP800 which was so popular that nobody has bothered to reply to it here. :dunno: :lol:

I have done 2 lagers with this yeast now, and I don't think I would use it again. To me it just leaves too much flavour & fruitiness behind when I want clean & crisp.

I would really like to hear how you get on with it (I don't want to put you off), it is likely just my tastes that it disagrees with.

:luck:
Last edited by mally on 15 Jul 2014, 19:25, edited 1 time in total.
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