Off-Chops Bohemian Pilsner - Beer Recipe - Brewer's Friend

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Off-Chops Bohemian Pilsner

167 calories 14.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Bohemian Pilsener
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 75% (brew house)
Source: formicational
Calories: 167 calories (Per 330ml)
Carbs: 14.8 g (Per 330ml)
Created: Sunday February 19th 2017
1.055
1.010
5.9%
5.3
4.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.24 kg German - Pilsner4.24 kg Pilsner 38 1.6 80%
1.06 kg German - Munich Light1.06 kg Munich Light 37 6 20%
5.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8.60 g Domestic Hallertau8.6 g Domestic Hallertau Hops Pellet 3.9 Boil 60 min 3.7 67.2%
4.20 g Hersbrucker4.2 g Hersbrucker Hops Pellet 4 Boil 40 min 1.62 32.8%
12.80 g / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
Yes
Fermentation Temp:
14 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Perth Western Australia Cervantes Tap Water run through a carbon filter. Chemical additions: 2g of lactic acid, 2g Gypsom & 1g of Epsom.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 68 °C 60 min
Temperature -- 76 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 19.3
Mash volume with grains 22.8
Grain absorption losses -5.3
Remaining sparge water volume (equipment estimates 15.6 L) 11.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.8 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 23
Going into fermentor 23
Total: 31.2  
Equipment Profile Used: System Default
 
Notes

Fermentation Profile: 14C for 2 days, 10C for 7 days. Then second staged to a corny keg. Increase 3C roughly every 12 hours until you get up to 20C. Leave at 20C for 2-3 days, do a gravity reading to ensure fermentation is complete before ramping down the temp 3C every 12 hours until it reaches 0-1C. Leave for 3 days before gassing/drinking. This is based on the speed lagering methods as discussed on the Brulosophy Blog.

1 pack of dry W-34/70 to 100g of DME to 1.2 litres of water (preboil). 15-20C for 12-18 hours, 3C for for 6-10 hours.

Review Added 11.4.17 - So this is the first time I used the 'speed lagering' process and I must say I'm very happy with it. I 2nd staged and did the temperature ramp up/ramp down in a sealed corny keg (no airlock). The stuff was ready to gassed and drinkable right and the end of the temperature ramp down. For this recipe I originally planned to use Saaz hops but stuffed up, turned out I didn't have any (must have got drunk again and not updated my stock list), hence the use of Hersbrucker & Halleratau in this 'Bohemian' Pilsner. The end result was a delicous varient on a traditional recipe, came out a little creamy, I served the keg at a work party to rave reviews.

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  • Last Updated: 2017-04-11 05:54 UTC