Brew your best beer EVER. Save 10% on Brewer's Friend Premium today. Use code TAKE10. Sign Up ×

Bohemian Pilsner

178 calories 18.1 g 12 oz
Beer Stats
Method: All Grain
Style: German Pilsner (Pils)
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7.25 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 178 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)
Created Thursday December 21st 2017
1.054
1.013
5.4%
39.3
4.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb German - Pilsner11 lb Pilsner 38 1.6 93.6%
0.50 lb American - Caramel / Crystal 15L0.5 lb Caramel / Crystal 15L 35 15 4.3%
0.25 lb American - Carapils (Dextrine Malt)0.25 lb Carapils (Dextrine Malt) - (late boil kettle addition) 33 1.8 2.1%
11.75 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Saaz2 oz Saaz Hops Pellet 3.5 Boil 60 min 27.96 33.3%
2 oz Saaz2 oz Saaz Hops Pellet 3.5 Boil 10 min 10.14 33.3%
2 oz Saaz2 oz Saaz Hops Pellet 3.5 Boil 1 min 1.21 33.3%
6 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
18 qt Infusion 153 °F 60 min
vorlauf Sparge 153 °F 20 min
14 qt collect total of 7.25 Gallons Sparge 174 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 10 min.
 
Yeast
Wyeast - Bohemian Lager 2124
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
48 - 58 °F
Starter:
Yes
Fermentation Temp:
52 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 93 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: 4.8       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

I. WATER REQUIREMENTS:
Total mash water needed 8.98 35.9
Strike water volume at mash thickness of 1.5 qt/lb 4.5 18 (@164.50 TO ACHIEVE 153)
Remaining sparge water volume 4.48 17.9 @ 174 degrees
WATER USAGE:
Grain absorption losses -1.5 -6
Mash Lauter Tun dead space -0.25 -1
Amount going into kettle 7.23 28.9
Boil off losses -1.5 -6
Hops absorption losses -0.23 -0.9
Amount going into fermentor 5.5 22
Total: 8.98 35.9

II. YEAST- 1.5 L. Starter--24 Hours

III. LAGERING THE BREW:

  1. PITCHING: Pitch yeast at 62 F. just until you see first sign of fermentation.

  2. INITIAL FERMENTATION: Lower temp to 45 F. for two weeks

  3. DIACETYL REST: Now raise temp. to 62 degrees for 3 days.

  4. LAGERING;
    A. Rack into carboy cooling 5 Degrees per day until you are down to 40 F. Wait 6 weeks.
    B. Cool down to 33-35 F. for 3 days.

    Condition Bottles: Condition bottles at the same temp as primary fermentation at for about 14-21 days. Raise the temp on them to that 62 degree range for about 2-3 days and then end up lowering the temp down to 33-35 degrees for a few weeks as well. This is because, the fermentation that occurs in the bottles with the corn sugar will end up leaving a hint of Diacetyl flavor again. So you rest them and lager it again. It produces a pretty clear/crisp lager.






Last Updated and Sharing
 
317
Views
4
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-10-03 15:29 UTC
Discussion about this recipe:
You must be logged in to add comments.

If you do not yet have an account, you may register here.

Back To Top
https://www.brewersfriend.com/