Bohemian Pilsener Beer Recipe | All Grain Bohemian Pilsener by Raymond Shveida | Brewer's Friend
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Bohemian Pilsener

172 calories 17.8 g 12 oz
Beer Stats
Method: All Grain
Style: Bohemian Pilsener
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Raymond Shveida
Calories: 172 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created: Wednesday July 23rd 2025
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OG: 1.053 FG: 1.013 ABV: 5.2% IBU: 37

1.052
1.013
5.2%
37.7
4.6
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Weyermann - Floor-Malted Bohemian Pilsner10 lb Floor-Malted Bohemian Pilsner 36.3 1.9 81.6%
1 lb Weyermann - Carafoam1 lb Carafoam 34.5 2.2 8.2%
1 lb Briess - Caramel Malt - 10L1 lb Caramel Malt - 10L 35.4 10 8.2%
0.25 lb Cane Sugar0.25 lb Cane Sugar 46 0 2%
12.25 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 oz Saaz12 oz Saaz Hops Fresh 3.5 Boil 60 min 20.45 85.7%
2 oz Saaz2 oz Saaz Hops Pellet 3.5 Boil 30 min 17.29 14.3%
14 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Epsom Salt Water Agt Mash 0 min.
2 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
2 g gypsum (calcium sulfate) Water Agt Mash 0 min.
1 tbsp Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash 0 min.
 
Yeast
CellarScience - German
Amount:
24 Grams
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 62 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 102 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
"Bohemian Pilsener" Bohemian Pilsener beer recipe by Raymond Shveida. All Grain, ABV 5.22%, IBU 37.74, SRM 4.62, Fermentables: (Floor-Malted Bohemian Pilsner, Carafoam, Caramel Malt - 10L, Cane Sugar) Hops: (Saaz) Other: (Epsom Salt, Calcium Chloride (dihydrate), gypsum (calcium sulfate), 5.2 pH Stabilizer)
Recipe Picture
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  • Public: Yup, Shared
  • Last Updated: 2025-10-20 12:15 UTC
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