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Home » Recipes » 2001 February - Shop Brew - Hell Imperial Pilsner
2001 February - Shop Brew - Hell Imperial Pilsner
Style:    Speciality Beers
Brewed by:    John Aitchison, Tamara, Mike Geyser, Cullen Davis, Jim Kopitzke, Drew Beechum
Brewed at:    Shop System
Batch Size:    20.0 Gallons (US)
Boil Time:    60 minutes
Est. OG:    1.080
Actual OG:    1.078
Est. IBU:    66.8 IBUs
Est. Color:    SRM
Recipe Index
Grains, Extracts, Sugars
Malt Name Maltser Amount Percentage
Monravian Undermodified Malt Budvar 55 lbs 55%
Pils Weyerman German 45 lbs 45%
Hops
Name Form Alpha Oz Time
Perle Pellet 7.60% 9.0 60
Czech Saaz Whole 3.1% 12.5 0
Yeast
Man. Code Name Type
Wyeast 2278 Czech Pils Liquid Lager
Mash Schedule
Step Rest Temp Rest Time Heat Water
Strike (Protein Rest) 125 F 15 minutes Infusion
Beta Rest 145 F 15 minutes Decoction (40% Pull, 154F - 10 mins, Boil 15 minutes)
Alpha Rest 154 F 15 minutes Decoction (30% Pull, Boil 15 minutes)
Mash Out 165 F 15 minutes Decoction (40% Pull, Boil 15 minutes)
Sparge 165 F 3 Hours
Extras
Notes
Okay, so why is this called the Hell Imperial Pilsner? Because of that funny time number next to the Sparge line. This thing turned into the stuck mash from hell. Both lauter tuns completely jammed multiple times despite restirring, blow backs, and water additions. Why? Speculation has points to a combination of husk shearing due to the decoctions, beta-glucan "glueing" due to the Undermodfided malt with an inadequate protein/glucanase rest, and lastly just the mash being too thick.
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