Bohemian Pilsner - Beer Recipe - Brewer's Friend

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Bohemian Pilsner

185 calories 19.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Bohemian Pilsener
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jamil Zainasheff
Calories: 185 calories (Per 12oz)
Carbs: 19.2 g (Per 12oz)
Created: Thursday February 9th 2017
1.056
1.014
5.5%
37.4
3.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb German - Bohemian Pilsner12 lb Bohemian Pilsner 38 1.9 94.1%
0.75 lb German - Carapils0.75 lb Carapils 35 1.3 5.9%
12.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.65 oz Saaz1.65 oz Saaz Hops Leaf/Whole 3.5 Boil 60 min 17.39 29.2%
2 oz Saaz2 oz Saaz Hops Leaf/Whole 3.5 Boil 30 min 16.2 35.4%
1 oz Saaz1 oz Saaz Hops Leaf/Whole 3.5 Boil 10 min 3.82 17.7%
1 oz Saaz1 oz Saaz Hops Leaf/Whole 3.5 Boil 0 min 17.7%
5.65 oz / $ 0.00
 
Yeast
White Labs - Pilsner Lager Yeast WLP800
Amount:
1 Each
Cost:
Attenuation (avg):
74.5%
Flocculation:
Med-High
Optimum Temp:
50 - 55 °F
Starter:
No
Fermentation Temp:
44 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 470 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Use 25%-50% tap water
Rest can be RO water
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19.5 qt Infusion -- 154 °F --
meet 7.5 ballon boil size Sparge -- 170 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.58 22.3  
Mash volume with grains 6.6 26.4  
Grain absorption losses -1.59 -6.4  
Remaining sparge water volume (equipment estimates 4.73 g | 18.9 qt) 3.77 15.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.46 g | 33.8 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.21 -0.8  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.34 37.4
Equipment Profile Used: System Default
 
Notes

pick up irish moss

4 packets of yeast

the colder you start out, the less the diacetyl that is produced
Let it go for 12 hrs at 40 degrees. creep up to 50 degrees by 48 hrs

Steve's thoughts: I don't entirely agree with his fermentation method
mostly because normally you would actually do what's called a diacetyl rest
because SOME "will" be produced, so what you do is raise the temp after ferm is mostly finished, to let the yeast eat those byproducts basically
so you could follow his schedule, let it sit at 50 for a week or two, then raise to 65 or even 70 for 2 days to finish of the diacetyl
THEN down to lagering temps (close to freezing as you dare)

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  • Last Updated: 2017-02-10 00:03 UTC