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Bohemian Pils-2013

Bohemian Pils-2013

Bohemian Pilsener : All Grain : 10 gal

mikfir

The dry hop makes the difference.

August 28, 2013 at 12:57pm

5.0/5.0 1 rating

Ingredients (All Grain10 gal)

  • 10 lbs 2-Row Brewers Malt; Briess

    2-Row Brewers Malt; Briess

    Mild malty flavor. Characteristics & Applications: • Base malt for all beer styles • Smoother, less grainy flavor than 6-Row Brewers Malt. • Slightly higher yield than 6-Row Brewers Malt. • Slight lower protein than 6-Row Brewers Malt. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 10 lbs Pilsner Malt; Weyermann

    Pilsner Malt; Weyermann

    German-grown two-row spring barley (2004 harvest). Product Characteristics:Perfect foundation grist for all lagers. Excellent modification and favorable protein and glucan levels. Excellent lautering properties. Provides finished beer with substantial body and mouthfeel, as well as good foam development and head retention. Very flexible grain with high extract efficiency for reliable lager-making in any brew house, including pub ale systems. Yields optimum results for any process⎯from single-step to multi-step infusion, to decoction. Recommended Quantities: Up to 100% of total grain bill. Suitability (beer styles): All lagers, especially Pils/Pilsner/Pilsener, low-alcohol beer, “light“ beer, Belgian beers

  • 1 lbs German Light Munich

    German Light Munich

    For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.

  • 3 oz Tettnanger - 4.5 AA% whole; boiled 75 min

    Tettnanger

    Mild, slightly spicy. 'Noble'.

  • 1 oz Saaz - 5.0 AA% whole; boiled 20 min

    Saaz

    Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.

  • 1 oz Saaz - 5.0 AA% whole; boiled 1 min

    Saaz

    Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.

  • 1 oz Saaz - 5.0 AA% whole; added dry to secondary fermenter

    Saaz

    Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.

  • 1 tsp Irish Moss - (omitted from calculations)

    Irish Moss

    A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.

  • .5 tsp Wyeast Nutrient - (omitted from calculations)

    Wyeast Nutrient

    Although wort is a good growth medium for yeast, additional Wyeast Nutrient will reduce lag time, improve yeast viability and provide consistent attenuation rates. Low assimilable nitrogen concentrations (FAN) of grape must or wort have long been known as a cause of sluggish or stuck fermentations. Wyeast yeast nutrient, a blend of vitamin B's, minerals, inorganic nitrogen (DAP), organic nitrogen (amino acids), zinc, phosphates and other trace elements will benefit yeast growth and carbohydrate uptake for a more rapid, complete fermentation. Use 1/4 tsp per pint for beer propagation, 1 tsp per 5 gallons for wine or beer fermentation or 1.5 oz per 10 barrels for beer fermentation.

  • Wyeast 2007 Pilsen Lager™

    Wyeast 2007 Pilsen Lager™

    A classic American pilsner strain, smooth, malty palate. Ferments dry and crisp.

Notes

Mash at 148F.

Style (BJCP)

Category: 2 - Pilsner

Subcategory: B - Bohemian Pilsener

Range for this Style
Original Gravity: 1.052 1.044 - 1.056
Terminal Gravity: 1.015 1.013 - 1.017
Color: 4.5 SRM 3.5 - 6
Alcohol: 4.9% ABV 4.20% - 5.40%
Bitterness: 36.3 IBU 35.00 - 45.00

Discussion

mikfir

Light, dry and delicious

2013-11-26 3:35pm

The dry hop makes a big difference.

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