Damn that stuff is good....I just tapped a Pilsner where I split the yeast between Budjovice and Zurich and Zurich came out totally malt forward, sweet, not cloying and overall amazolicious! These have lagered for ~ 5 months at 35F. I need to brew more with this yeast! I can't wait to make the Samichlaus clone. Damn! I feel like a kid again!!!

Care to share the pils recipe you used bob?

I read somewhere that Wyeast VSS Hella Bock 2487 is the same strain, is that true? I thought
it was Aying?
I've messed up every time i've used 885- two years in a row my brew spit clove like flavors
out and had to dump a batch this year 'cos of something I'm doing wrong with this strain.
What temps are you brewing at Bob? I'm thinking thats where I messing up or I'm just gettin'
infected I don't know.
Sorry to horn in on your thread. Please forgive.
Matt

No worries Matthew


Definitely use Czech Saaz if you have it. I don't so Sterling is the next best thing AFAIC.


Pilsner Urquell Clone

A ProMash Brewing Session - Recipe Details Report

BJCP Style and Style Guidelines
-------------------------------

02-A European Pale Lager, Bohemian Pilsner

Min OG: 1.044 Max OG: 1.056
Min IBU: 35 Max IBU: 45
Min Clr: 3 Max Clr: 5 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 11.00 Wort Size (Gal): 11.00
Total Grain (Lbs): 21.00
Anticipated OG: 1.061 Plato: 14.99
Anticipated SRM: 4.8
Anticipated IBU: 35.8
Brewhouse Efficiency: 87 %
Wort Boil Time: 90 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 1.66 Gallons Per Hour
Pre-Boil Wort Size: 13.49 Gal
Pre-Boil Gravity: 1.050 SG 12.34 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.30


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
90.5 19.00 lbs. Pilsener Belgium 1.037 2
4.8 1.00 lbs. Aromatic Malt Belgium 1.036 25
4.8 1.00 lbs. Cara-Pils Dextrine Malt 1.033 2

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Sterling Whole 5.50 9.5 90 min.
2.00 oz. Sterling Whole 5.50 15.6 40 min.
2.00 oz. Sterling Whole 5.50 10.8 20 min.


Yeast
-----

White Labs WLP885 Zurich Lager


Water Profile
-------------

Profile: Pilsen
Profile known for: Pale, Dry, Hoppy Lager

Calcium(Ca): 7.0 ppm
Magnesium(Mg): 3.0 ppm
Sodium(Na): 3.2 ppm
Sulfate(SO4): 5.8 ppm
Chloride(Cl): 5.0 ppm
biCarbonate(HCO3): 9.0 ppm

pH: 8.16


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 21.00
Water Qts: 36.00 - Before Additional Infusions
Water Gal: 9.00 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.71 - Before Additional Infusions

Saccharification Rest Temp : 148 Time: 90
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 180 Time: 40


Total Mash Volume Gal: 10.68 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.