Description

This is a Community Recipe created by markwhitedogs-co-uk

(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® Bohemian Pilsner Malt (5000 grams)
Crisp Dark Munich Malt (800 grams)
Saaz Pellets (100 grams)
Wyeast 2278 CZECH PILS  (1 packs)

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Method

Beer Style (main): European Lagers
Beer Style (sub): Bohemian-Style Pilsner
Batch Size: 23
Original Gravity: 1.050
Final Gravity: 1.010
ABV %: 5.2
IBU: 38

THE MASH
Temperature °C: 66
Length (mins): 90
Out temp °C: 76
Out time (mins): 10

THE BOIL
Boil time (mins): 90

Additions and timing:

50g Saaz @ 90 minutes
50g Saaz @ 30 minutes

1/4 Whirlfloc @ 10 min (not included)
Yeast Nutrient @ 10 min (not included)

Secondary additions and timing:

None

Yeast: Wyeast 2278 CZECH PILS.

Fermentation temperature/steps: 14 days @ 12 deg C, 2 day @ 22 deg C. Reduce temperature by 1-2 deg C per day until temperature reaches 7 degrees. Lager for 3-4 weeks.

Comments:

I used RO water and added salts.
Mash water / Sparge Water
Calcium Chloride 2.98g / 2.58g
Sodium bicarbonate .65g / .56
Calcium Sulphate 2.04g / 1.76g
Magnesium Sulphate 0.97g / 0.84g

Do check the additions with your app in case the values have been transposed in error!