154 Bohemian Pilsner V.20

All Grain Recipe

Submitted By: doghouse (Shared)
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Batch Size: 6.60 galStyle: Bohemian Pilsner (2B)
Boil Size: 9.93 galStyle Guide: BJCP 2008
Color: 5.3 SRMEquipment: Drill Hall - 25 litre batch
Bitterness: 39.7 IBUsBoil 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 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.

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