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Bohemian Pilsener v2

170 calories 15.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Czech Premium Pale Lager
Boil Time: 90 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7.53 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Aaron Boroskin
Hop Utilization: 98%
Calories: 170 calories (Per 12oz)
Carbs: 15.5 g (Per 12oz)
Created: Monday June 23rd 2025
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1.052
1.010
5.5%
37.0
5.5
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 lb Avangard - Pilsner7.5 lb Pilsner 37.3 1.7 75%
0.25 lb German - CaraFoam0.25 lb CaraFoam 37 1.8 2.5%
1.25 lb Munich - Light 10L1.25 lb Munich - Light 10L 33 10 12.5%
0.25 lb German - Melanoidin0.25 lb Melanoidin 37 25 2.5%
0.75 lb German - Vienna0.75 lb Vienna 37 4 7.5%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz1 oz Saaz Hops Pellet 2.7 First Wort 90 min 12.52 16.7%
2 oz Saaz2 oz Saaz Hops Pellet 2.7 Boil 20 min 12.89 33.3%
1 oz Saaz1 oz Saaz Hops Pellet 2.7 Boil 10 min 3.86 16.7%
2 oz Saaz2 oz Saaz Hops Pellet 2.7 Aroma 10 min 7.71 33.3%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 10 min.
4 tsp Yeast Nutrient Other Boil 10 min.
2 g Epsom Salt Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
3.20 g Slaked Lime Water Agt Mash 1 hr.
9.97 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - Swiss Lager Yeast S-189
Amount:
2 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 383 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 13.83 psi       Temp: 43 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 7 15 15 15 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Proteinase Rest Infusion 140 °F 131 °F 15 min
Beta Rest Temperature 131 °F 144 °F 30 min
Alpha Rest Temperature 144 °F 162 °F 40 min
Mash Out Temperature 162 °F 172 °F 10 min
4.58 gal Sparge Sparge 172 °F 172 °F --
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.38 17.5  
Mash volume with grains 5.18 20.7  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 4.85 g | 19.4 qt) 4.66 18.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.73 g | 30.9 qt) 7.53 30.1  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume (equipment estimates 5.25 g | 21 qt) 5.5 22  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.5 g | 22 qt) 5.25 21  
Total: 9.03 36.1
Equipment Profile Used: System Default
 
Notes

Second choice for yeast is Fermentis SafLager W-34/70


*********

PRIOR to BREW DAY

  • Attach torpedo buoy with filter attachment to fermentation keg
  • Sanitize fermentation keg
  • Attach torpedo buoy with filter attachment to serving keg
  • Fill serving keg 99.99% full with Starsan (tip and inject Starsan
    until water escapes from gas QD)
  • Set spunding valve to 26 psi
  • Collect RO water needed for brew day
  • Mill grains

    Yeast Starter

  • None. Use dry yeast (2 packets)

    MASH

  • Start with empty MLT
  • Fill HLT with 6 or more gallons of strike water and heat to strike temp of 140 degrees (F)
  • Transfer 4.5 gallons of strike water to MLT, then CLOSE MASH TUN VALVE (to ensure no mash water goes back to HLT)
  • Turn off power to HLT (until sparge water is added)
  • Add mash salts/acid, then dough in and stir
  • After stirring, add remaining sparge water (reserving 1 gallon) to HLT and set temp to 132 degrees (one degree above first step temp).
  • Begin recirc when HLT is at temp.
  • Add a drop or two of lactic acid to sparge water

    BOIL

  • No kettle salts
  • Boil timer settings: nE=4, AD=10, T1=90, T2=20, T3=10, T4=5
  • Use stainless/tubular hop spider to contain hop residue
  • When there are 20 minutes left in the boil sanitize Tilt hydrometer and rehydrate the Irish moss with just enough RO water to cover it)
  • When fermentation keg is around 1/3 full, add Fermcap-S drops
  • Start pitching yeast progressively while wort level is low
  • Pitch dry yeast directly onto wort (no need to oxygenate when using dry yeast)
  • When filling is complete, put sanitized Tilt hydrometer into fermenter

    FERMENTATION

  • Pressurize fermenter and set spunding valve to 26 psi
  • Cool wort to 65 degrees (F)
  • Connect spunding valve to serving keg filled with StarSan connected in turn to a 5-gallon bucket (to purge CO2)

    PACKAGING

  • Slowly ramp down temp to 33 degrees over 13 days (3 degrees per day)
  • STC-1000+ Settings
    SP0=63, dh0=312
    SP1=33

  • Pressurize serving keg to 9 psi
  • Do a closed/pressurized transfer to serving keg (to get beer off yeast)
  • Hold serving keg at 33 degrees for 2 weeks or more
  • After cold conditioning, set keezer pressure to 14 psi of CO2
    -Target = 2.5 volumes of CO2 at 43 degrees (F)

    REFERENCES

    https://www.brewersfriend.com/homebrew/recipe/view/1360857/yuengling-clone-closest-match

    https://beerandbrewing.com/short-and-high-the-hochkurz-mash/

    https://jansson.us/mashcalculator.html
    J/K = Default (2090) (MLT Heat Capacity)
    W/K = Default (0.94) (Heat Loss Coefficient)

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  • Last Updated: 2025-07-13 14:25 UTC
  • Snapshot Created: 2025-06-23 14:56 UTC