154 Bohemian Pilsner V.20 
All Grain Recipe
Submitted By: doghouse (Shared)
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| Batch Size: 6.60 gal | Style: Bohemian Pilsner (2B) |
| Boil Size: 9.93 gal | Style Guide: BJCP 2008 |
| Color: 5.3 SRM | Equipment: Drill Hall - 25 litre batch |
| Bitterness: 39.7 IBUs | Boil Time: 90 min |
| Est OG: 1.051 (12.6° P) | Mash Profile: Single Infusion, Light Body, Batch Sparge |
| Est FG: 1.013 SG (3.3° P) | Fermentation: Lager, Single Stage with high initial temp |
| ABV: 5.0% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 9.00 ml |
Lactic Acid (Mash 90 min) |
Misc |
1 |
| 12 lbs 10.78 oz |
Bohemian Pilsner Malt (FLOOR) (2.5 SRM) |
Grain |
2 |
| 6.99 oz |
Melanoiden Malt (35.5 SRM) |
Grain |
3 |
| 6.99 oz |
Carapils (2.0 SRM) |
Grain |
4 |
| 4.22 oz |
Saaz [2.2%] - Boil 90 min |
Hops |
5 |
| 2.46 oz |
Saaz [2.2%] - Boil 30 min |
Hops |
6 |
| 1.27 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
7 |
| 2.11 oz |
Saaz [2.2%] - Boil 10 min |
Hops |
8 |
| 1.05 oz |
Saaz [2.2%] - Steep 30 min |
Hops |
9 |
| 1.0 pkgs |
Bohemian Lager (Wyeast Labs #2124) |
Yeast |
10 |
Notes
Starter:
New pack Wyeast 2124. (Double) 2 x 1.5 litre starter
Water Profile:
Lager - 50 litres tap water - additions to achieve Murphy Liquor report:
Lactic Acid 30ml (all liquor) - 0.6ml/litre
Calcium Chloride flakes - 2.0g to mash 0.04g / litre
Calcium Sulphate powder -4.0g to mash 0.08g / litre
Mash at 66C. 60 minute boil. Ferment at 11C
Diacetyl Rest and then crash before kegging and bottling. Lager for 6 weeks
19 litres into purged corny keg, 2.5 vols. Storage temp 10C, 17psi using carbonation tool.
5 litres bottled. 2.5 vols. 24g Table Sugar to bottling bucket.This Recipe Has Not Been Rated
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