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Pilsner Urquell National Award-Winning Clone (Decoction and Non-Decoction Version)

160 calories 16.5 g 330 ml
Beer Stats
Method: All Grain
Style: Czech Premium Pale Lager
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 36.7 liters
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 63% (brew house)
Source: Courtesy of Lil' Wheaty's Original
Calories: 160 calories (Per 330ml)
Carbs: 16.5 g (Per 330ml)
Created Thursday June 21st 2018
Amount Fermentable Cost PPG °L Bill %
6 kg German - Pilsner6 kg Pilsner 38 1.6 100%
6 kg / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
43.10 g Saaz43.1 g Saaz Hops Pellet 3.5 Boil 90 min 20.81 27.3%
57.50 g Saaz57.5 g Saaz Hops Pellet 3.5 Boil 20 min 15.71 36.4%
28.60 g Saaz28.6 g Saaz Hops Pellet 3.5 Boil 10 min 4.68 18.1%
28.60 g Saaz28.6 g Saaz Hops Pellet 3.5 Boil 0 min 18.1%
157.80 g / 0.00
Mash Guidelines
Amount Description Type Temp Time
16.9 L Protein Rest - Pull the first decoction when finished Temperature 52 °C 15 min
16.9 L Beta Rest - Add the first decoction back, aiming for a temperature of 148F. Hold this rest for 30min, then pull the second decoction Decoction 64 °C 30 min
16.9 L Alpha Rest - Add the second decoction back, aiming for a rest temperature of 158F. Hold at this temperature for 30min Decoction 70 °C 30 min
16.9 L Mash Out - Raise the temperature to 167F and hold for 10min Temperature 75 °C 10 min
14.9 L Sparge - Sparge as usual after mash Temperature 77 °C 20 min
Starting Mash Thickness: 3.7 L/kg
Other Ingredients
Amount Name Cost Type Use Time
5.78 ml Lactic Acid - Mash Water Agt Mash 1 hr.
1 each whirlfloc Fining Boil 15 min.
200 g rice hulls Fining Mash 1 hr.
Wyeast - Czech Pils 2278
1 Each
Attenuation (avg):
Optimum Temp:
10 - 14 °C
Fermentation Temp:
13 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 444 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Target Water Profile
Welford Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
56 5 11 25 37 68
Lactic acid added to augment a mash pH of ~ 5.3.
Mash Chemistry and Brewing Water Calculator

Double Decoction:

Note: Pilsner Urquell uses a triple decoction method with an initial acid rest, but I use well enough modified malts and correct for pH already so the first of three decoctions is unnecessary. The decoction measurements below are ones I developed for an electric system and err on the side of caution, so they are the lower amounts needed to potentially reach the next temperature step and direct heat can be applied to compensate.

Perform a protein rest at 125F for 15min, then pull off slightly less than 1/3 (1.16gal/4.4L) of the thickest mash and place it in a separate pot. Bring the pot slowly up to 158F and hold for 15min, then slowly bring it up to a boil and proceed to boil for 10min. Stir often so the grains do not burn, but try to allow some 'browning' to help darken the colour and enhance the flavour/aroma profiles. Add the decoction back to the 125F mash, little by little, aiming for a beta rest temperature of 148F. Hold this temperature for 30min while adding back any leftover decoction (if any) as it cools. After this has finished, pull off roughly 1/6 (0.7gal/2.6L) of the thickest mash a second time and place it in the separate pot. Slowly bring the pot up to a boil and continue to boil for 10min. Add the second decoction back to the mash, little by little, aiming for an alpha rest temperature of 158F. Hold this temperature for 30min while adding back any leftover decoction (if any) as it cools. Once this rest has finished, raise the temperature up to a mash out rest of 167F and hold for 10min. After the decoctions and mash out are finished proceed to sparge/lauter as usual.

No Decoction:

Instead of the labour intensive double decoction mash schedule you could:

  • Substitute some of the pilsner malt for vienna and/or munich to add colour and depth.
  • Include some melanoidin malt for a slight decoction 'feel'.
  • Add some carapils malt (or your preferred alternative) for improved head retention.
  • After which, just carry out a temperature/infusion mash schedule based on your preferences.

    **This beer won a national silver medal at the Saskatoon Headhunters Competition (2017) and has consistently scored 40's at other national competitions.

Award Winning Recipe
Last Updated and Sharing
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  • Public: Yup, Shared
  • Last Updated: 2018-06-21 19:14 UTC
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