- Recipe Type
- All Grain
- Yeast
- Wyeast 2124 Bohemian Lager
- Yeast Starter
- Yes (Lager Pitch Rate)
- Batch Size (Gallons)
- 5.25
- Original Gravity
- 1.051
- Final Gravity
- 1.010
- Boiling Time (Minutes)
- 90
- IBU
- 35
- Color
- 3.0
- Primary Fermentation (# of Days & Temp)
- Fermented at 50 F until around 1.020 then raised to 66 F for 4 day Diacetyl Rest
- Secondary Fermentation (# of Days & Temp)
- None
- Additional Fermentation
- Lagered at 32-34 F for 30 days in keg
- Tasting Notes
- Balanced malt and hop flavor with floral and spicy notes. Very clean and refreshing
This recipe started as a classic Bohemian Style Pilsner until I realized during the boil that I was short on Saaz hops for my recipe. I improvised and utilized Hallertau hops that I had left over and was very satisfied with the final product. This is the reason for two different AA hops at 60 minutes.
I have found after 30 days lagering and an additional week in the keezer at kegging temperatures that this is a very clean and refreshing lager. The 35 IBU's make it a little more balanced and crisp compared to some other Bohemian Lagers that are around 40-45 IBU's but it is still well within style with 35 IBU's.
I brewed this using BIAB method with a small sparge volume due to equipment limitations and based the grain bill off of 80% efficiency.
Grain Bill:
8 lb Weyermann Pilsner Malt
8 oz Briess Carapils (for head retention)
Water Profile:
Ca: 47
Mg: 4
Na: 8
SO4: 2
Cl: 73
HCO3: 34
60 Minute Step Mash:
Mash in: 145 F for 20 minutes
Step: 158 F for 30 minutes
Mash out: 168 F for 10 minutes
Sparge: 168 F
90 Minute Boil:
1.1 oz Hallertau Mittelfruh 4.2% @ 60 Minutes (18.5 IBU's)
0.4 oz Hallertau Mittelfruh 3.0% @ 60 Minutes (4.8 IBU's)
1.0 oz Saaz 3.1% @ 30 Minutes (9.5 IBU's)
1.0 oz Saaz 3.1% @ 5 Minutes (2.5) IBU's)
1/2 Whirlfloc Tablet @ 5 Minutes
*Note: To adjust for your hops AA, just aim for around 23 IBU's from the 60 minute Hallertau addition and then the rest from the Saaz additions to get 35 IBU's.
Post Boil:
Chill to 50F, aerate, pitch yeast @ 50 F.
After beer has reached around 1.020 SG raise temperature to 66 F for Diacetyl Rest and let sit for 3-4 days.
After Diacetyl Rest rack to keg and lager for 30 days as close to 32 F as possible. If you prefer to fine with gelatin as I did, add gelatin after one day of sitting at lagering temperature.
View attachment ImageUploadedByHome Brew1465698023.914169.jpg
I have found after 30 days lagering and an additional week in the keezer at kegging temperatures that this is a very clean and refreshing lager. The 35 IBU's make it a little more balanced and crisp compared to some other Bohemian Lagers that are around 40-45 IBU's but it is still well within style with 35 IBU's.
I brewed this using BIAB method with a small sparge volume due to equipment limitations and based the grain bill off of 80% efficiency.
Grain Bill:
8 lb Weyermann Pilsner Malt
8 oz Briess Carapils (for head retention)
Water Profile:
Ca: 47
Mg: 4
Na: 8
SO4: 2
Cl: 73
HCO3: 34
60 Minute Step Mash:
Mash in: 145 F for 20 minutes
Step: 158 F for 30 minutes
Mash out: 168 F for 10 minutes
Sparge: 168 F
90 Minute Boil:
1.1 oz Hallertau Mittelfruh 4.2% @ 60 Minutes (18.5 IBU's)
0.4 oz Hallertau Mittelfruh 3.0% @ 60 Minutes (4.8 IBU's)
1.0 oz Saaz 3.1% @ 30 Minutes (9.5 IBU's)
1.0 oz Saaz 3.1% @ 5 Minutes (2.5) IBU's)
1/2 Whirlfloc Tablet @ 5 Minutes
*Note: To adjust for your hops AA, just aim for around 23 IBU's from the 60 minute Hallertau addition and then the rest from the Saaz additions to get 35 IBU's.
Post Boil:
Chill to 50F, aerate, pitch yeast @ 50 F.
After beer has reached around 1.020 SG raise temperature to 66 F for Diacetyl Rest and let sit for 3-4 days.
After Diacetyl Rest rack to keg and lager for 30 days as close to 32 F as possible. If you prefer to fine with gelatin as I did, add gelatin after one day of sitting at lagering temperature.
View attachment ImageUploadedByHome Brew1465698023.914169.jpg