Salt Mines Bohemian Lager [Master] - Beer Recipe - Brewer's Friend

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Salt Mines Bohemian Lager [Master]

171 calories 16.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Czech Pale Lager
Boil Time: 60 min
Batch Size: 36 liters (fermentor volume)
Pre Boil Size: 44 liters
Post Boil Size: 40 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 62% (brew house)
Source: Gord Maxwell
Hop Utilization: 96%
Calories: 171 calories (Per 330ml)
Carbs: 16.4 g (Per 330ml)
Created: Wednesday January 10th 2018
1.056
1.012
5.7%
30.5
4.2
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 kg German - Floor-Malted Bohemian Pilsner10 kg Floor-Malted Bohemian Pilsner 38 1.8 96.2%
0.40 kg German - Acidulated Malt0.4 kg Acidulated Malt 27 3.4 3.8%
10.40 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
130 g Saaz130 g Saaz Hops Pellet 3.5 Boil 60 min 30.5 59.1%
60 g Saaz60 g Saaz Hops Pellet 3.5 Aroma 0 min 27.3%
30 g Saaz30 g Saaz Hops Pellet 3.5 Dry Hop Day 0 13.6%
220 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Escarpment Labs - Isar Lager
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
Med-High
Optimum Temp:
10 - 15 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 248 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
11 5 7 0 4 38
80/20 distilled/spring water
Add 4g gypsum and 8g CaCl (half as much again after HLT topped up with sparge water)

CHECK UPDATED WATER CALCS WITH SALT 04
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
40 L 67=152F strike temp, let cool to 62C/144F Infusion -- 67 °C 60 min
62=144F, start recirc and bring to mash-out Temperature -- 62 °C --
20 L 77=170, ready to start sparging Sparge -- 77 °C --
Starting Mash Thickness: 3.3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.3 L/kg 34.3
Mash volume with grains 41.2
Grain absorption losses -10.4
Remaining sparge water volume (equipment estimates 19.6 L) 21
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 42.7 L) 44
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -1
Post boil Volume (equipment estimates 36 L) 40
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 40 L) 36
Total: 55.3  
Equipment Profile Used: System Default
 
Notes

Recipe for a classic Bohemian Pilsener

This is a 38L batch. Two 5-gallon fermenters, not the FastFermenter. It's too much work to only yield 26L.

It's a decoction mash too, so you need to have a second burner and a s/s pot that will hold up to 10L or so. Try to organize it so that the 2nd burner is close to the mash tun. You will have to carry 10L of hot steaming mash back and forth!

YEAST

My preference is ESCARPMENT LABS CZECH LAGER LIQUID YEAST but any true lager yeast could be used.

Set up a starter two days before the brew. It should follow the "Pro Brewer 1.75 lager" setting on the BF Yeast Calculator. Normally a two-step starter is required.

Note: increasing efficiency for this recipe. 55% is too low. For SaltMines5, it predicted 1.049 and I got 1.060. I've set it to 62%
and dropped total grist by .5 Kg.
GRIST
Increased it a bunch with salt mines 4, but maybe too much so, as I just said above, I'm dropping it by .5 Kg. Looking to get around 1.052, but I'm still cheating on the high side. Dial it in closer in the future.

400g acid malt is predicted to arrive at 5.29. In salt mines 5, that's what I got (5.25 to be exact), so that seems like a good amount.

DECOCTION MASH

Use mash cheat sheet at google drive in my beer and brewing folder.

Dough in (protein rest) and first decoction
-------------------------------------------------------------

  • Bring HLT to 134F and dough in 19L.
    • Strike temp = 122 °F (50 °C). Hold for 10 minutes (maintain until return of first decoction)
  • Pull a thick decoction: one-third to one-half the mash; s/s pot is ~80% full and weighs ~ 9.4 (10.9 Kg minus tare of 1.5)
  • Heat the decoction to 150°F; hold for 10 minutes
  • Heat the decoction to 162°F; hold for 10 minutes
  • Heat the decoction to a boil; boil for 20 minutes. ('boil' means visible boil plus 208F thoughout, with lots of stirring.)

    Beta Amylase rest and second decoction
    -------------------------------------------------------------
  • Return the decoction to the mash, strike temp = 144–147°F ; hold 15 minutes (Maintain with HERMS, if necessary, until return of second decoction.)
  • Pull a second thick decoction one-quarter of the mash; s/s pot is ~65% full and weighs ~7.5 (9.0 Kg minus tare of 1.5)
  • Heat the decoction to 162°F; hold for 10 minutes.
  • Heat the decoction to a boil; boil for 10 minutes.

    Alpha Amylase rest and mashout
    -------------------------------------------------------------
  • Return the second decoction to the mash, strike temp = 158°F; hold for 30 minutes.
  • Use HERMS to raise temp to mashout 170F
  • get a sample before you sparge. (For SaltMines5, the gravity was 1.096 at this point!)
  • Sparge and lauter as usual

    HOPS

    Use 450 alpha points (my system - g * AA%) or 16 AAU (BF system - ounces times AA%) or 30 IBU (BF-reported) of a noble hop. Normally Saaz or Hallertau. Ideally, all of those values should line up with the same values.

    Do the first wort hopping thing (https://byo.com/article/first-wort-hopping-techniques):
    Take a quarter of your bittering hops and toss them in the kettle as soon as there is wort heating in it. Don't wait for it to reach a boil. Throw the rest in when it reaches a boil, and boil for the usual 60 minutes.
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  • Last Updated: 2024-01-10 21:34 UTC