Bohemian Pilsner - Beer Recipe - Brewer's Friend

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Bohemian Pilsner

172 calories 17.8 g 12 oz
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Beer Stats
Method: BIAB
Style: Czech Pale Lager
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6.85 gallons
Post Boil Size: 5.98 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Open Road Brewing
Calories: 172 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created: Thursday December 30th 2021
1.052
1.013
5.1%
51.9
3.7
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Briess - Synergy Select Pilsen Malt10 lb Synergy Select Pilsen Malt 38.3 1.8 95.2%
0.50 lb Bestmalz - BEST Acidulated0.5 lb BEST Acidulated 35.9 2.81 4.8%
10.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Saaz2 oz Saaz Hops Pellet 3.5 Boil 60 min 26.42 33.3%
2 oz Saaz2 oz Saaz Hops Pellet 3.5 Boil 30 min 20.31 33.3%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 5 min 2.63 16.7%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Whirlpool 0 min 2.5 16.7%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Mash 0 min.
1.25 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
 
Yeast
Wyeast - Bohemian Lager 2124
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
48 - 58 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 89 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
This recipe requires a low level of minerals. Resources are stating mostly Calcium and Chloride but keeping both low. Calcium around 30ppm, and Chloride 30-50. Suggestion to start with the city water and cut straight in half with distilled water. Add enough chloride to get the minerals around these levels. According to one person they cut it below 50ppm for Chloride.

"I’ve never been a proponent of messing with brewing water needlessly, but for Bohemian Pilsener I make an exception. Many commercial breweries typically use water with a low mineral content and it makes a significant difference.
You can make a fine example of the style with most water, but low carbonate water helps match the character of the classic examples. You can build your water from scratch, but if your water has moderate alkalinity and you just want to get in the ballpark, try mixing your filtered tap water 50/50 with reverse osmosis or deionized water. If you have highly alkaline water, use a 25/75 mix of tap to reverse osmosis or deionized water. It is important not to use all reverse osmosis or deionized water with no mineral additions, as it lacks the buffering capacity and necessary minerals for all-grain brewing and for ideal fermentation."
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.54 g | 34.2 qt) 8.41 33.7  
Mash volume with grains (equipment estimates 9.38 g | 37.5 qt) 9.25 37  
Grain absorption losses -1.31 -5.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.98 g | 27.9 qt) 6.85 27.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil Volume (equipment estimates 5.29 g | 21.2 qt) 5.98 23.9  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 5.94 g | 23.8 qt) 5.25 21  
Total: 8.41 33.7
Equipment Profile Used: System Default
 
Notes

Mash for 90 minutes instead of 60 at 152°F (67°C),

Cool wort to 50 degrees before pitching yeast

Ferment at a nice, cool 52°F (11°C) for 7–10 days, and when activity starts to slow, increase the temperature to about 65°F (18°C) to help clean up diacetyl. After about 14 days in the fermentor, you should be good to go. Crash to help clear the beer further, and then bottle it up and carbonate to a brisk 2.5 volumes of CO2.

When making lagers, I like to get the wort down to 44 °F (7 °C), oxygenate and then pitch the yeast. I let the beer slowly warm over the first 36 hours to 50 °F (10 °C) and then I hold this temperature for the remainder of fermentation. This results in a clean lager, with very little diacetyl.

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  • Last Updated: 2022-01-01 06:41 UTC