The following beer recipe is featured in the January/February 2010 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
This Bohemian Thriller recipe is a Germanic/Czech style lager brewed using Weyermann Bohemian Floor Malt. It has a round, full & complex malt character with a full mouthfeel. Click here to check it out! Recipe from Zymurgy January/February 2010 Issue (pg. 43-44)
The following beer recipe is featured in the January/February 2010 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
This Bohemian Thriller recipe is a Germanic/Czech style lager brewed using Weyermann Bohemian Floor Malt. It has a round, full & complex malt character with a full mouthfeel. Click here to check it out! Recipe from Zymurgy January/February 2010 Issue (pg. 43-44)
Ingredients:
- 8.5 lb (3.9 kg) Weyermann Bohemian Floor Malt
- 8.0 oz (225 g) Belgian aromatic malt
- 8.0 oz (225 g) Gambrinus honey malt
- 4.0 oz (113 g) Weyermann Sauer malt
- 0.66 oz (18 g) Mt. Hood hops 4.2% alpha (2.8 HBU/81 MBU) 60 min
- 0.75 oz (21 g) German Hallertauer hops 4.3% alpha (3.2 HBU/90 MBU) 60 min
- 0.66 oz (18 g) Crystal hop pellets (1 min)
- 0.5 oz (14 g) Crystal hop pellets (dry hop)
- 0.25 tsp (1 g) powdered Irish moss
- 1 vial Cry Havoc White Labs yeast (second choice: Bavarian type lager yeast
- 0.75 cup (175 ml) or 0.33 cup (80 ml) corn sugar (priming bottles) or corn sugar (kegging)
Specifications:
Yield: 5.5 gallons (21 L)
Original Gravity: 1.052
Final Gravity: 1.012
ABV: 5.4 %
IBU: 25
SRM: 6 (12 EBC)
Boil Time: 60 minutes
Efficiency: 77%
Directions:
A step infusion mash is employed to mash the grains. Add 9.5 quarts (9 l) of 140 °F (60 °C) water to the crushed grain, stir, stabilize and hold the temperature at 132 °F (53 °C) for 30 minutes. Add 4.75 quarts (4.5 l) of boiling water and add heat to bring temperature up to 155 °F (68 °C). Hold for about 30 minutes. Raise temperature to 167 °F (75 °C), lauter and sparge with 3.5 gallons (13.5 l) of 170 °F (77 °C) water. Collect about 5.5 gallons (21 l) of runoff. Add 60-minute hops and bring to a full and vigorous boil. The total boil time will be 60 minutes. When 10 minutes remain add the Irish moss. When 1 minute remains add the 1-minute hops. After a total wort boil of 60 minutes turn off the heat and place the pot (with cover on) in a running cold-water bath for 30 minutes. Continue to chill the immersion or use other methods to chill your wort. Then strain and sparge the wort into a sanitized fermenter. Bring the total volume to 5 gallons (19 l) with additional cold water if necessary. Aerate the wort very well. Pitch the yeast when termperature of wort is about 70 °F (21 °C). Once visible signs of fermentation are evident, ferment at temperatures of about 55 °F (12.5 °C) for about one week or when fermentation shows signs of calm and stopping. Rack from your primary to a secondary and add the hop pellets for dry hopping. Lager the beer at temperatures between 35-45 °F (1.5-7 °C) for 4 to 8 weeks. Prime with sugar and bottle or keg when complete.
Mash/Extract Recipe
INGREDIENTS
|
4.0 lb (1.82 kg) or 3.2 lb (1.46 kg) |
very light malt extract syrup or very light DRIED malt extract |
| 4.0 lb (1.82 kg) | Weyermann Bohemian Floor Malt |
| 8.0 oz (225 g) | Belgian aromatic malt |
| 8.0 oz (225 g) | Gambrinus honey malt |
| 4.0 oz (113 g) | Weyermann Sauer malt |
| 1.1 oz (30 g) | Mt. Hood hops 4.2% alpha (4.5 HBU/126 MBU) 60 min |
| 0.75 oz (21 g) | German Hallertauer hops 4.3% alpha (3.2 HBU/90 MBU) 60 min |
| 0.66 oz (18 g) | Crystal hop pellets (1 min) |
| 0.5 oz (14 g) | Crystal hop pellets (dry hop) |
| 0.25 tsp (1 g) | powdered Irish moss |
| 1 vial | Cry Havoc White Labs yeast (second choice: Bavarian type lager yeast |
|
0.75 cup (175 ml) or 0.33 cup (80 ml) |
corn sugar (priming bottles) or corn sugar (kegging) |
DIRECTIONS
Heat 1.25 gallons (4.75 l) water to 172 °F (77.5 °C) and add crushed grains to the water. Stir well to distribute heat. Temperature should stabilize at about 155 °F (68 °C). Wrap a towel around the pot and set aside for about 45 minutes. Have a homebrew.
After 45 minutes add heat to the mini-mash and raise the temperature to 167 °F (75 °C). Pass the liquid and grains into a strainer and rinse with 170 °F (77 °C) water. Discard the grains.
Add to the sweet extract you have just produced more water, bringing the volume up to about 2.5 gallons (9.5 l). Add malt extract and 60 minute hops and bring to a boil.
The total boil time will be 60 minutes. When 10 minutes remain add Irish moss. When 1 minute remains add the 1-minute hops. After total wort boil of 60 minutes turn off the heat. Immerse the covered pot of wort in a cold water bath and let sit for 15-30 minutes or the time it takes to have a couple homebrews. Strain out and sparge hops and direct the hot wort into a sanitized fermenter to which 2.5 gallons (9.5 l) of cold water has been added. If necessary add cold water to achieve a 5.5 gallon (21 l) batch size. Aerate the wort very well.
Pitch the yeast when temperature of wort is about 70 °F (21 °C). Once visible signs of fermentation are evident ferment at termperatures of about 55 °F (12.5 °C) for about one week or when fermentation shows signs of calm and stopping. Rack from your primary to a secondary and add the hop pellets for dry hopping. Lager the beer at temperatures between 35-45 °F (1.5-7 °C) for 4 to 8 weeks. Prime with sugar and bottle or keg when complete.
- Target Original Gravity: 1.052 (13 B)
- Target Extraction Efficiency: 77%
- Approximate Final Gravity: 1.012 (3 B)
- IBUs: about 25
- Approximate color: 6 SRM (12 EBC)
- Alcohol: 5.4 % by volume
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