Beer Ops Very Potable Pilsner

All Grain Recipe

Submitted By: g_proctor (Shared)
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Brewer: Jim Lammle
Batch Size: 15.00 galStyle: Bohemian Pilsner ( 2B)
Boil Size: 19.00 galStyle Guide: BJCP 2008
Color: 3.6 SRMEquipment: Beer Ops
Bitterness: 35.0 IBUsBoil Time: 90 min
Est OG: 1.056 (13.9° P)Mash Profile: Single Infusion, Full Body, No Mash Out
Est FG: 1.015 SG (3.9° P)Fermentation: Very Potable Pilsner
ABV: 5.4%Taste Rating: 30.0

Amount Name Type #
30.00 gal Distilled Water Water 1
1.00 g Epsom Salt (MgSO4) (Mash 60 min) Misc 2
0.80 g Chalk (Mash 60 min) Misc 3
0.70 g Baking Soda (Mash 60 min) Misc 4
0.70 g Calcium Chloride (Mash 60 min) Misc 5
31 lbs 8.00 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 6
3.70 oz Saaz [3.5%] - Boil 85 min Hops 7
4.61 oz Saaz [3.5%] - Boil 60 min Hops 8
2.39 oz Saaz [3.5%] - Boil 10 min Hops 9
3 pkgs Czech Pilsner Lager (Wyeast Labs #2278) Yeast 10
1.50 oz Saaz [3.5%] - Dry Hop 7 days Hops 11


Check pre-boil gravity on first runnings and recirculate into mash tun if it needs to be raised. Hops are timed into the boil. For initial brewing, yeast should be pitched at top end of acceptable temperature range (74-78). Let wort set at pitched temperature for 90 minutes before beginning to drop temperature to the bottom end of the fermenting temperature range for the yeast used. With the Czech yeast that temperature is 50 degrees. Dry hop for the final seven days of aging period. We could experiment with 5 gallons of the batch using a pilsner lager yeast?

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