Description

This is a Community Recipe created by micks-crafty-ales

(Community Recipes are recipes that have been created by our customers who have then shared the recipe so that other customers can purchase them. Please ensure you read the Ingredients Included, and then the Method, as there might be ingredients which are not included and it is possible that the sharing customer has not checked both match or might not state what is not included.)

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Ingredients Included

Weyermann® Floor Malted Bohemian Pilsner Malt (5000 grams)
Saaz 100g Whole Hops (1 packs)
WLP800 Pilsner Lager Yeast BB: 03/07/2020 (1 packs)

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Method

Beer Style (main): European Lagers
Beer Style (sub): Bohemian-Style Pilsener
Batch Size: 21 litres
Original Gravity: 1.054
Final Gravity: 1.014
ABV %: 5
IBU: 29.5

THE MASH
Temperature °C: 38-56-63-73
Length (mins): In, 10-20-40
Out temp °C: 78
Out time (mins): 10

THE BOIL
Boil time (mins): 70

Additions and timing:

26 litres strike water
60 grams Saaz hops @ 60 minutes
0.5 Protofloc @ 15 minutes
0.25 teaspoon yeast nutrient @ 10 minutes
40 grams Saaz hops @ 1 minute
Sparge with 5 litres @78°C

Secondary additions and timing:

Transfer to secondary and cold crash for 7 days.

Yeast: White labs wlp800
Fermentation temperature/steps: 11.5°C ferment out

Comments:

A quality pilsner that most definitely needs time to produce that classic pilsner flavour. I leave kegged for 12 weeks minimum @ 2°C.
The only other ingredient I use is a vial of Clarity Ferm pitched with yeast starter as I require absolute clarity in the glass. Give it time, you won’t regret it. I keep 1.5 litres of work for my next starter so keg around 19 litres.