Pilsner Urquell Clone

From: Steve Farrell, (sfarrell@kc.rr.com)
Ingredients for 5 gallons:

9 pounds Moravian well-modified

1.5 oz Saaz Hops

1.5 oz Saaz Hops

1.5 oz Saaz Hops

Brewers Choice 2001 pils Urqll Wyeast

Dough-in at 37C (98F). Rest for 10-15 minutes. Decoction is a very thin mash. 2-2.5 quarts of water per lb of malt. This is at least 50% more water than single infusion mash Raise (at 0.5-1C/minute by direct heat) mash to 50-53C (122-127F) for 15 minute rest. Pull first decoction. Amount will depend on system but 40-50% of mash is good estimate. You want thick portion of mash which will be at the bottom for decoction. In thick ale mash, there is little distinction between thickness of bottom and top. However, in a thin decoction, the grain sinks to the bottom Raise decoction to 63-65C (145-149F) and rest for 10-15 minutes. Then raise decoction to 73-74C (163-165F) for 10-15 minute rest. Then bring decoction to boil for 20 minutes. Add decoction back to main mash (note the main mash has been at 50-53C (122-127F) during the first decoction processing). Entire mash should now be at 63-65C (145-149F). Rest for 10-15 minutes. Pull second decoction. Second decoction will be larger than first, on the order of 50-60% of mash. Again, you want thick (bottom) portion. Raise decoction to 73-74C (163-165F) for 10-15 minute rest. Then bring to boil for 20 minutes. Add decoction back to bring entire mash to 77-78C (171-172F) for 30 minute rest. Recirculate until clear which should be in a minute for decoction. Then lauter. You will not need to add any sparge water for some time because of thin mash, unless lauter gets stuck which often happens with decoction. If lauter slows too much, add 80C (176F) sparge water and stir gently, then begin lauter again. You need much less sparge water for decoction because of thin mash

In other words Sparge and collect wort. .Bring wort to a boil,( total time 1.5 hours) and add 1.5 oz saaz hops Just before boil. Boil for 20 Minutes, adding 1.5 oz saaz hops after 50 minutes add 1.5 oz saaz hops this is the final 20 minutes. Cool wort to 65- 68F and pitch yeast. Ferment for 5 to 7 days at 65-68f. Transfer to a secondary fermenter, and ferment an additional 7 day. Drop the temperature to 45f for final 2 days of secondary conditioning.

Bottle or keg. Age 5 to 7 days before serving

Rates:****