New Year's Pilsener, October 9 2010

SAAZ!!!

A field of dreams.

A pilsener with Magnum bittering and a flavor profile of Saaz IS where its at.  With the new Lager Cave, I can be in lager production year round.  I just pulled out 5 batches from the cave sitting at around 40°F and can now return to Saccharomyces pastorianus fermentation temperatures around 52°F.  This is simply great!  My kegerator is now full but I can still make lagers for our annual New Year's bash up at Big Bear.   Usually I brew a variety of ales to satisfy the masses but I have to admit, this one's for me!  I might just hide this in the corner for me, Kara, and other hoppy lager fiends.  SAAZ!!!

Bohemian Pilsner

BJCP Category 2B. Bohemian Pilsener
5 Gallons, All Grain, Step Infusion Mash, 90 Minute Boil

9.5 lbs. Beligan Pilsner
0.5 lbs. Vienna

Protein Rest at 124°F for 20 minutes
(0.9 qts/lb. raised to 135°F)
Saccharification Rest at 148°F for 60 minutes
(0.5 qts/lb. raised to 212°F)
Fly-sparged at 170°F

1 oz. Homegrown Magnum 60 min.
0.5 oz. Saaz 20 min.
1 Whirlfloc tab 15 min.
0.5 oz. Saaz 10 min.
0.5 oz. Saaz 5 min.
0.5 oz. Saaz 1 min.

White Labs WLP830 German Lager Yeast   (Fresh slurry thanks to Kara!)
Currently in ferment at 52°F

OG: 1.052 @ 79°F
FG: 1.008 @ 38°F
ABV: 6.3%

Image Source: 
Marti. Hopfengarten. Digital image. Http://en.wikipedia.org/wiki/Hops. Wikipedia, the Free Encyclopedia, 14 Jan. 2007. Web. 9 Oct. 2010.