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Bohemian Pilsner

From the BrewBlog of Chris Simental
Los Angeles, California USA
Printed September 5, 2010
Specifics
Style: Bohemian Pilsener
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%
OG: 1.060
OG (Plato): 14.74° P
FG: 1.014
FG (Plato): 3.57° P
Real Extract: 5.59° P
App. Atten.: 75.8%
Real Atten.: 62.1%
General Information
Method: All Grain
Recipe
Grains
13.25 pounds Pilsner (2 Row) Ger 100% of grist
13.25 pounds Total Grain Weight 100% of grist
Miscellaneous Ingredients (Non-Fermentable)
1.18 Wort Chiller @ 25 minutes  
1.3 Whirlfloc Tablet @ 20 minutes  
Hops
2.30 ounces Saaz 2.80% Pellets @ 60 minutes
Type: Aroma
Use: Boil 		6.4 AAUs
2.71 ounces Saaz 2.80% Pellets @ 38 minutes
Type: Aroma
Use: Boil 		7.6 AAUs
2.04 ounces Saaz 2.80% Pellets @ 10 minutes
Type: Aroma
Use: Boil 		5.7 AAUs
1.35 ounces Saaz 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.
Fermentation
Primary: 3 days @ 44° F
Secondary: 14 days @ 50° F
Tertiary: 0 days @ ° F
Age: 28 days @ 52° F
BJCP Style Info
Style: Bohemian Pilsener
O.G.: 1.044 - 1.056
F.G.: 1.013 - 1.017
ABV: 4.2 - 5.4%
Bitterness: 35 - 45 IBUs
Color: 3.5 - 6 SRM
Info:
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 Day Data
  Target Actual
Str Water Amt: 4.4 ______
Str Water Temp: ______ ______
Mash Temp: ______ ______
Mash Time: ______ ______
Sp Water Amt: 8.2 ______
Sp Water Temp: ______ ______
Pre-Boil Grav: ______ ______
Pre-Boil Amt: 8.8 ______
Post-Boil Amt: 7 ______
Boil Time: 60 ______
O.G.: ______ ______
____________ ______ ______
____________ ______ ______
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