Chris Simental's BrewBlog > Current > Bohemian Pilsner [Bohemian Pilsener]

Bohemian Pilsner

Specifics

Style:

Bohemian Pilsener — BJCP Style Information

Category:	Pilsner
Number:	02B

Uses Moravian malted barley and a decoction mash for rich, malt character. Saaz hops and low sulfate, low carbonate water provide a distinctively soft, rounded hop profile. Traditional yeast sometimes can provide a background diacetyl note. Dextrins provide additional body, and diacetyl enhances the perception of a fuller palate.

Commercial Examples: Pilsner Urquell, Kru?ovice Imperial 12°, Budweiser Budvar (Czechvar in the US), Czech Rebel, Staropramen, Gambrinus Pilsner, Zlaty Bazant Golden Pheasant, Dock Street Bohemian Pilsner.

Brew Date:

January 03, 2010

Yield:

7 gallons

Color (SRM/EBC):

3.7/7.3

Bitterness:

42.7 IBU (Daniels)

BU/GU

0.71

Calories:

198 (12 ounces)

ABV:

6.1%

ABW:

4.8%

Batch No:	01-10
OG:	1.060
OG (Plato):	14.74° P
Target OG:	1.057
Reading 1:	1.029 (5 days)
FG:	1.014
FG (Plato):	3.57° P
Real Extract:	5.59° P
App. Atten.:	75.8%
Real Atten.:	62.1%
Status:	Primary

General Information

Method:	All Grain

Method:

All Grain

Cool wort to 44F and rack off of cold break before oxygenating and pitching yeast. Ramp up temparature to 50 over 3 days (2 degrees per day)

Fermentation
- Cool wort to 44 F
- Rack beer away from cold break before oxygenating and pitching yeast
- Allow temp to rise slowly to 50 over two days (3 F per day)

Comments

This turned out much bigger than intended. Pre-boil gravity was 6 points higher than expected, indicating an efficiency of 85%! I ended up adding .5 gallons during boil to compensation. The second hop addition was supposed to be 30 minutes but I jumped the gun due to a timing faux pas and ended up adding 8 minutes to this addition. That actually helped some with the increased gravity, but then put my IBU's about 2 points higher than intended. I prefer that, instead of being lower, because the bitterness will dissipate some as it lagers. All in all this first double decoction went pretty well. It was about 10+ hours round trip.

This turned out much bigger than intended. Pre-boil gravity was 6 points higher than expected, indicating an efficiency of 85%! I ended up adding .5 gallons during boil to compensation. The second hop addition was supposed to be 30 minutes but I jumped the gun due to a timing faux pas and ended up adding 8 minutes to this addition. That actually helped some with the increased gravity, but then put my IBU's about 2 points higher than intended. I prefer that, instead of being lower, because the bitterness will dissipate some as it lagers.

All in all this first double decoction went pretty well. It was about 10+ hours round trip.

Recipe

Scale This Recipe
Enter desired final yield (volume):		gallons

Grains

13.25 pounds

Pilsner (2 Row) Ger

100% of grist

13.25 pounds

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	7 gallons
Evaporation Rate:	1.5 gallons per hour
Boil Time:	60 minutes
Runoff Volume Needed:	8.8 gallons	7 gallons (final boil volume) ÷ 0.96 (cooling) + 1.5 gallons (boil evaporation)
Grain Amount:	13.3 pounds
Grain Absorbtion:	2.8 gallons
Total Water Needed:	12.6 gallons	8.8 gallons (runoff) + 2.8 gallons (grain absorbtion) + 1 gallons (equip. loss)
Mash Water Needed:	4.4 gallons	based on 1.33 quarts per pound of grain
Sparge Water Needed:	8.2 gallons	12.6 gallons (total water) – 4.4 gallons (mash water)

)

100% of grist

Miscellaneous Ingredients (Non-Fermentable)

1.18

Wort Chiller @ 25 minutes

1.3

Whirlfloc Tablet @ 20 minutes

Hops

2.30 ounces

Saaz

Region:	Czechoslovakia, United States
AAU Range:	2 - 2%
Notes:	Delicate, mild, floral aroma. Czech varietey is considered a noble hop.
Typical Use:	Aroma, finishing.
Substitution:	Tettnang
Example:	Plisner, Lager, Wheat; Pilsener Urquell; Bohemian style lagers

2.80% Pellets @ 60 minutes
Type: Aroma
Use: Boil

6.4 AAUs

2.71 ounces

Saaz

Region:	Czechoslovakia, United States
AAU Range:	2 - 2%
Notes:	Delicate, mild, floral aroma. Czech varietey is considered a noble hop.
Typical Use:	Aroma, finishing.
Substitution:	Tettnang
Example:	Plisner, Lager, Wheat; Pilsener Urquell; Bohemian style lagers

2.80% Pellets @ 38 minutes
Type: Aroma
Use: Boil

7.6 AAUs

2.04 ounces

Saaz

Region:	Czechoslovakia, United States
AAU Range:	2 - 2%
Notes:	Delicate, mild, floral aroma. Czech varietey is considered a noble hop.
Typical Use:	Aroma, finishing.
Substitution:	Tettnang
Example:	Plisner, Lager, Wheat; Pilsener Urquell; Bohemian style lagers

2.80% Pellets @ 10 minutes
Type: Aroma
Use: Boil

5.7 AAUs

1.35 ounces

Saaz

Region:	Czechoslovakia, United States
AAU Range:	2 - 2%
Notes:	Delicate, mild, floral aroma. Czech varietey is considered a noble hop.
Typical Use:	Aroma, finishing.
Substitution:	Tettnang
Example:	Plisner, Lager, Wheat; Pilsener Urquell; Bohemian style lagers

2.80% Pellets @ 0 minutes
Type: Aroma
Use: Boil

3.8 AAUs

8.40 ounces

Total Hop Weight

23.5 AAUs

Yeast

Name:	Pilsen Lager
Manufacturer:	Wyeast
Product ID:	2007
Type:	Lager
Flocculation:	Medium
Attenuation:	73%
Temperature Range:	48–56°F
Amount:	2500 ml

Mash Profile

Double Decoction [csimental]

Grain Temperature:	72°F	Tun Temperature:	72°F
Sparge Temperature:	168°F	PH:	5.4

Notes:	Draw some of the mash, rest, and boil. Add back to main mash.

Steps

#	Name	Type	Time	Temp.	Description
1	Mash In	Infusion	90 min.	142°F	Add water reach step temperature.
2	Saccharification	Decoction	60 min.	158°F	Decoct enough mash to increase main mash to 158 after boiling. Remove this decoction after 30 minutes of mashing. This decoction should be thick mash with as little liquid as possible (use a strainer, slotted ladle, etc). Add 5%-10% brewing water to the decoction to account for boil off Raise this decoction to 158 F and hold for 15 minutes. Then, bring to a boil over 20 minutes or so and hold for 15 minutes. Return the decoction to the main mash and rest at 158 for 60 minutes.
3	Mash Out	Decoction	10 min.	168°F	Decoct enough mash to bring the main mash to 168 F after boiling. Remove this decoction after the main mash has been resting at 158F for 30 minutes This mash should be thin, liquid only. Do not boil grains at this point. It's best to remove this via the mash tun's manifold/false bottom. Raise this decoction to boiling and hold for 10-15 minutes. Return the decoction to the main mash and hold at 168 for 10 minutes to mash out.

Water Profile

Pilsen, Czech Republic

Calicum:	7.0 ppm
Bicarbonate:	2.0 ppm
Sulfate:	5.0 ppm
Chloride:	5.0 ppm
Sodium:	15.0 ppm
Magnesium:	5.0 ppm
PH:	8.0%
Notes:	Very soft water.

Fermentation

Primary:	3 days @ 44° F
Secondary:	14 days @ 50° F
Tertiary:	0 days @ ° F
Age:	28 days @ 52° F

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