Classic Bohemian Pilsner - Beer Recipe - Brewer's Friend

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Classic Bohemian Pilsner

179 calories 18.9 g 12 oz
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Beer Stats
Method: BIAB
Style: Bohemian Pilsener
Boil Time: 60 min
Batch Size: 2.75 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 62% (brew house)
Source: https://www.homebrewersassociation.org/homebrew-recipe/hobo-devil/
Calories: 179 calories (Per 12oz)
Carbs: 18.9 g (Per 12oz)
Created: Thursday May 2nd 2019
1.054
1.014
5.3%
41.6
4.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb American - Pilsner6.5 lb Pilsner 37 1.8 100%
6.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Saaz1.5 oz Saaz Hops Pellet 3.5 Boil 60 min 40.68 66.7%
0.75 oz Saaz0.75 oz Saaz Hops Pellet 3.5 Boil 1 min 0.88 33.3%
2.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 g Calcium Chloride Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
0.70 g Gypsum Water Agt Mash 1 hr.
2 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - Bohemian Lager 2124
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
48 - 58 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.75 (M cells / ml / ° P) 243 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
RO
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 5 0 50 50 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.2 gal Infusion -- 122 °F 20 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 5.4 g | 21.6 qt) 5.06 20.3  
Mash volume with grains (equipment estimates 5.92 g | 23.7 qt) 5.58 22.3  
Grain absorption losses -0.81 -3.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.33 g | 17.3 qt) 4 16  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 2.75 11  
Volume into fermentor 2.75 11  
Total: 5.06 20.3
Equipment Profile Used: System Default
 
Notes

Adjust water with calcium chloride (about 1 tsp. or 5 mL for a neutral water source) and minimal other minerals. Strike with 16 quarts (15.14 L) of 134°F (57°C) water to rest at 122°F (50°C) for 20 minutes.

Decoction #1: Pull a thick decoction of 1/3 of the mash with minimal liquid. Heat decoction to 152°F (67°C) and hold for 20 minutes in a separate vessel, then bring to a boil while stirring. Return decoction to the main mash to raise the temperature to approximately 150°F (66°C).

Decoction #2: Pull a thick decoction of 1/3 of the mash with minimal liquid and bring to a boil. Add back to the main mash to raise temperature to 168°F (76°C) for a 10-minute mash out.

Ferment for two weeks at 48–50°F (9–10°C). Raise to 54°F (18°C) for 24 hours, then cold crash to 35°F (2°C) and cold condition for two more weeks.

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  • Last Updated: 2019-05-02 20:19 UTC