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188 calories 19.3 g 12 oz
Beer Stats
Method: All Grain
Style: Czech Premium Pale Lager
Boil Time: 90 min
Batch Size: 6.5 gallons (ending kettle volume)
Pre Boil Size: 8.5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 80% (ending kettle)
Calories: 188 calories (Per 12oz)
Carbs: 19.3 g (Per 12oz)
Created Saturday June 29th 2019
Amount Fermentable Cost PPG °L Bill %
11.50 lb German - Pilsner11.5 lb Pilsner 38 1.6 93.5%
0.80 lb German - Carapils0.8 lb Carapils 35 1.3 6.5%
12.3 lb / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
16 g US saaz16 g US saaz Hops Pellet 8.5 Boil 60 min 14.83 22.2%
20 g US Saaz20 g US Saaz Hops Pellet 8.5 Boil 30 min 14.25 27.8%
12 g US Saaz12 g US Saaz Hops Pellet 8.5 Boil 10 min 4.03 16.7%
24 g US Saaz24 g US Saaz Hops Pellet 8.5 Boil 0 min 33.3%
72 g / 0.00
Mash Guidelines
Amount Description Type Temp Time
15.9 qt Infusion 148 °F 60 min
28.7 qt Sparge 168 °F 10 min
Starting Mash Thickness: 1.3 qt/lb
Wyeast - Pilsen Lager 2007
2 Each
Attenuation (avg):
Optimum Temp:
48 - 56 °F
Fermentation Temp:
58 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 345 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Method: co2       CO2 Level: 2.47 Volumes
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 5 5 70 55 0
Mash Chemistry and Brewing Water Calculator

Bohemian Pilsener
(5 gallons/19 L, all-grain)
OG = 1.056 (13.9 °P) FG = 1.016 (4.2 °P)
IBU = 40 SRM = 4 ABV = 5.3%

10.75 lb. (4.8 kg) Durst continental Pilsner malt (or similar) 2 °L
0.75 lb. (340 g) Briess Carapils® malt (or similar) 2 °L
4.83 AAU Czech Saaz hops (1.38 oz./39 g for 3.5% alpha acid) (60 min)
5.8 AAU Czech Saaz hops (1.67 oz./47 g for 3.5% alpha acid) (30 min)
2.9 AAU Czech Saaz hops (0.83 oz./24 g of 3.5% alpha acid) (10 min)
2.9 AAU Czech Saaz hops (0.83 oz./24 g of 3.5% alpha acid) (0 min)
White Labs WLP800 (Pilsner Lager), Wyeast 2001 (Urquell) or Fermentis Saflager S-23 yeast

Step by Step
Mill the grains and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 154 °F (68 °C). Hold the mash at
154 °F (68 °C) until enzymatic conversion is complete. Infuse the mash with near boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (25 L) and the gravity is 1.044 (10.9 °P).

The total wort boil time is 90 minutes, which helps reduce the SMM (S-methyl methionine) present in the lightly-kilned Pilsner malt and results in less DMS (Dimethyl Sulfide) in the finished beer. Add the first hop addition with 60 minutes remaining in the boil. The other hop additions are at 30, 10, and zero minutes left in the boil. Add Irish moss or other kettle finings with 15 minutes left in the boil.

Chill the wort to 50 °F (10 °C) and aerate thoroughly. The proper pitch rate is 20 grams of properly rehydrated dry yeast, four packages of liquid yeast or one package of liquid yeast in a
9-liter starter.

Ferment around 50 °F (10 °C) until the yeast drops clear. With healthy yeast, fermentation should be complete in two weeks or less, but don’t rush it. Cold fermented lagers take longer to ferment than ales or lagers fermented at warmer temperatures. If desired, perform a diacetyl rest during the last few days of active fermentation.

Rack the finished beer to a keg and force carbonate or rack to a bottling bucket, add the priming sugar, and bottle. Target a carbonation level of 2 to 2.5 volumes.

A month or more of cold conditioning at near freezing temperatures will mellow some of the flavors and improve the beer. Serve at 43 to 46 °F (6 to 8 °C).

Last Updated and Sharing
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  • Last Updated: 2019-09-08 20:49 UTC
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