Description

This is a Community Recipe created by wildobagins

(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 (4500 grams)
Weyermann® Carapils® (150 grams)
Crisp Torrified Wheat (100 grams)
Perle Pellets (25 grams)
Saaz Pellets (50 grams)
Mangrove Jacks Bohemian Lager Yeast M84 (2 packs)

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Method

Beer Style (main): European Lagers
Beer Style (sub): Bohemian-Style Pilsener
Batch Size: 23
Original Gravity: 1.048
Final Gravity: 1.012
ABV %: 4.7
IBU: 36

THE MASH
Temperature °C: 65
Length (mins): 60
Out temp °C: 75
Out time (mins): 10

THE BOIL
Boil time (mins): 60

Additions and timing:

25g Perle 60 mins
25g Saaz 30 mins
25g Saaz 15 mins
Fining of your choice at 15/10 mins

Secondary additions and timing:

I like to add a gelatin fining after fermentation subsides.

Yeast: Mangrove Jacks M84 – Bohemian Lager (2 Packs or a Starter)
Fermentation temperature/steps: 10c – 3 Weeks

Comments:

Yeast can take a while to start even with a starter, RDWHAHB. The beer tastes best with a good few weeks in the bottle/keg, although tastes canny even after 2 weeks lagering.