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Bohemian Pils
Bohemian Pilsener • All Grain • 5.5 gal
This turned out well. After it was given sufficient time to lager, it really had a great malt/ hops balance, and a very clean flavor.
February 22, 2013 am 06:39am
4.0/5.0 1 rating
Ingredients (All Grain, 5.5 gal)
- 12 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.
- .5 lbs
Honey Malt
Honey Malt
Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.
- .25 lbs
Cara-Pils® Malt; Briess
Cara-Pils® Malt; Briess
Characteristics & Applications: • The endosperm is completely glassy and will appear to be darker than standard Brewers Malt. • Carapils® is a very unique dextrine-style malt that adds body, foam retention, and beer stability without influencing color or flavor. • Use to upgrade all types of beer, including light colored beers. • The non-fermentables in Carapils® are very advantageous in balancing body and flavor of dark colored beers. • May be used with or without other specialty malts. • Low usage of 1-5% will help achieve desired results. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- .6 oz
Brewers Gold - 9.0 AA% pellets; boiled 60 min
Brewers Gold
Sibling of and similar to Bullion only maturing earlier and more disease resistant. English/wild Canadian cross. Pungent English character. very poor
- 1 oz
Tettnanger - 4.5 AA% pellets; boiled 30 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 1 oz
Tettnanger - 4.5 AA% pellets; boiled 10 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 1 oz
Saaz - 5.0 AA% whole; boiled 2 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
-
Fermentis S-23 Saflager S-23
Fermentis S-23 Saflager S-23
This bottom fermenting yeast is originating from the VLB (Berlin) in Germany and is known under the code RH. The strain is used by Western European commercial breweries and has been reported to produce lagers with some fruity and estery notes. Sedimentation: high. Final gravity: medium. Instructions:Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 23C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Style (BJCP)
Category: 2 - Pilsner
Subcategory: B - Bohemian Pilsener
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.049 | 1.044 - 1.056 |  |
| Terminal Gravity: | 1.014 | 1.013 - 1.017 | |
| Color: | 6.3 SRM | 3.5 - 6 | |
| Alcohol: | 4.5% ABV | 4.2% - 5.4% | |
| Bitterness: | 40.7 IBU | 35 - 45 | |
Discussion
With time...
2013-03-25 7:41am
This Pils came around with time. I was drinking it from the keg a bit early, but it eventually smoothed out and had a great crisp quality to it. Next time I do a Bohemian Pils I will use softer water to get a more authentic flavor. The recipe is solid and the diacetyl rest was needed for this yeast. I think I'd swap the Honey Malt with Melanoidin malt to get the flavor of a decoction mash. Overall the beer was a gorgeous color with good clarity and a nice head.
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