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Bohemian Pilsner

Method: All Grain
Style: Bohemian Pilsener
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 72% (brew house)
Source: E Hines
Calories: 189 calories (Per 12oz)
Carbs: 14.9 g (Per 12oz)

Created: Friday August 10th 2018

Original Gravity:

1.058

Final Gravity:

1.008

ABV (standard):

6.5%

IBU (tinseth):

37.8

SRM (morey):

3.5

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
22 lb	Belgian - Pilsner22 lb Pilsner	37	1.6	91.7%
2 lb	German - Carapils2 lb Carapils	35	1.3	8.3%
24 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
4 oz	Tettnanger4 oz Tettnanger Hops	Pellet	3.5	Boil	60 min	24.41	50%
2 oz	Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops	Pellet	3.4	Boil	30 min	9.11	25%
2 oz	Saaz2 oz Saaz Hops	Pellet	3.4	Boil	10 min	4.3	25%
8 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
4 oz	Tettnanger (Pellet)	24.41	50%
2 oz	Hallertau Mittelfruh (Pellet)	9.11	25%
2 oz	Saaz (Pellet) 1.9999999954251 oz Saaz (Pellet) Hops	4.3	25%
8 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
8 gal	Hydration Rest	Temperature	--	104 °F	15 min
	Protein Rest	Temperature	--	122 °F	15 min
	Beta Amylase	Temperature	--	149 °F	30 min
	Alpha Amaylase	Temperature	--	162 °F	30 min
Starting Mash Thickness: 1.33 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
5 g	Yeast Neut	Other	Boil	15 min.
2 tbsp	Irish Moss	Fining	Boil	15 min.
1 g	Calcium Chloride	Water Agt	Mash	1 hr.
0.30 g	Epsom Salt	Water Agt	Mash	1 hr.
1.50 g	Gypsum	Water Agt	Mash	1 hr.
0.50 g	Magnesium Chloride	Water Agt	Mash	1 hr.

Yeast

Fermentis - Saflager - German Lager Yeast W-34/70

Amount:	2 Each	Cost:
Attenuation (avg):	83%	Flocculation:	High
Optimum Temp:	48 - 72 °F	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	1.5 (M cells / ml / ° P) 892 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Pilsen (Light Lager)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
21	3	9	30	30	0
Add salts to mash only 8 Gal RO. Calcium Sulfate 1.5gm, Mag Sulfate 0.3gm, Calcium Chloride 1gm, Mag Chloride 0.5gm. Sparge with 9-10 Gal RO. Collect 13 gal. Boil til 11 gal.
Mash Chemistry and Brewing Water Calculator

Notes

Fast Lagering Schedule.
Primary Ferm 51F x 8 days (probe on Carboy)
On 50% Attenuation, start ramp up. move probe to air space.
Ramp up 5 degrees F q12 hrs until 68 to 70F x 4-10 days.
Ramp Down 5-8 degrees F q12 hrs until 31F x 3-5 days.
Gelatin if needed if under 50 F on Ramp down.
Keg.

Last Updated and Sharing

235

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Brews

Public: Yup, Shared
Last Updated: 2018-08-10 21:42 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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