Description

A true classic Crispy Boi!! Crushing refreshment, malty goodness. Be warned, there is no where to hide on this style, brewing will require temperature control, patience and some understanding of water adjustments to get this one right. But it will reward you in massively when you get it brewed and fermented correctly.

Brewed using classic malts for this style and using new LuopMax Saaz pellets. By using LuopMax you get a higher alpha which is consistent from batch to batch.

Ingredients Included

Weyermann® Floor Malted Bohemian Pilsner Malt (5440 grams)
Weyermann® Carapils® (340 grams)

100g Saaz LupoMax Pellets

No Yeast is included, this is for you to choose your preferred strain and number of packs

Method

Beer Style (main): European Lagers
Beer Style (sub): Bohemian-Style Pilsener
Batch Size: 21L into fv, 19L packaged
Original Gravity: 1.056
Final Gravity: 1.016
ABV %: 5.7
IBU: 45

THE MASH
Temperature °C: 67
Length (mins): 90
Out temp °C: 75
Out time (mins): 10

THE BOIL
Boil time (mins): 60 minutes

Additions and timing:

100g of Saaz LupoMax will be supplied
60 min, 20g
30 min, 25g
10 min, 15g
0 min, 25g

Secondary additions and timing:

15g Dry Hop – optional

No dry hop additions for true classic pils, although there is nothing stopping you from considering a tweak to add a 14 or 15g dry hop addition.

Yeast: WLP4035 Hessian Pils, S-23 or WLP800, or Wyeast 2001 – Not included
Fermentation temperature/steps: 10c until fg, then lager for 4 weeks

Comments:

Yeast is not included so you can select your preference and volume required or if you wish to make a starter rather than buying multiple packs. Our yeast of choice would be two packs of WLP4035 Hessian Pils which is a really tasty strain in this recipe.

For brewers of experience why not try a step mashing profile or even decoction mashing for extra depth of flavour and colour, this recipe will work well with those processes if you know how to carry them out and are able with your equipment.

Guidance – We have brewed this on a G30 with efficiency set at 80%, this resulted in 23L into the FV, and then 19L packaged after trub and hops loss. All figures and numbers are given as a guidance and you will need to work out according to your own equipment and processes.