Bohemian Pilsner (Michael Agnew)

Bohemian Pilsner

Recipe by Michael Agnew, Minneapolis, Minnesota
(5 gallons/19 L, all-grain)
OG = 1.058 FG = 1.017
IBU = 41 SRM = 3.3 ABV = 5.6%

Michael won Gold in 2010 in the National Homebrew Competition (NHC) with this recipe.

Ingredients
11.5 lbs. (5.2 kg) German Pilsner malt
6.8 oz. (0.19 kg) dextrin malt
5.4 AAU Sterling hops (60 min.) (0.9 oz./26 g at 6% alpha acid)
6 AAU Sterling hops (30 min.) (1.0 oz./28 g at 6% alpha acid)
3.6 AAU Sterling hops (10 min.) (0.6 oz./17 g at 6% alpha acid)
1.0 oz. (28 g) Sterling hops (0 min.)
Wyeast 2001 (Urquell Lager) or White Labs WLP800 (Pilsner Lager) yeast
¾ cup corn sugar (if priming)

Step by Step
Two or three days before brew day, make a yeast starter, aerating the wort thoroughly (preferably with oxygen) before pitching the yeast.

This is a single decoction mash, for more on decoction mashing see https://byo.com/story1409. On brew day, mash in the malt at 122 °F (50 °C) in 18 qts. (17 L) of water, and hold this temperature for 15 minutes. Raise temperature to 148 °F (64 °C) and hold this temperature for 15 minutes. Raise temperature to 155 °F (68 °C) and hold this temperature for 60 minutes. Decoct 1⁄3 of the mash, boiling it for 10 minutes. Return the decoction to the main mash to hit mashout temperature of 169 °F (76 °C). Recirculate until clear, fly sparge with 168 °F (76 °C) water until 6.5 gallons (25 L) of wort is collected. Boil wort for 90 minutes, adding hops at times indicated. Chill wort, aerate, and pitch yeast. Ferment at 55 °F (13 °C) for 14 days. Lager for 30 days at 33 °F (1 °C). Prime and bottle condition, or keg and force carbonate to 2.4 volumes CO2.

Bohemian Pilsner

(5 gallons/19 L, partial mash)
OG = 1.058 FG = 1.017
IBU = 41 SRM = 3.3 ABV = 5.6%

Ingredients
3.3 lbs. (1.5 kg) Pilsner liquid malt extract
2 lbs. (0.91 kg) Pilsner dried malt extract
3 lbs. (1.36 kg) German Pilsner malt
6.8 oz. (0.19 kg) dextrin malt
5.4 AAU Sterling hops (60 min.) (0.9 oz./26 g at 6% alpha acid)
6 AAU Sterling hops (30 min.) (1.0 oz./28 g at 6% alpha acid)
3.6 AAU Sterling hops (10 min.) (0.6 oz./17 g at 6% alpha acid)
1.0 oz. (28 g) Sterling hops (0 min.)
Wyeast 2001 (Urquell Lager) or White Labs WLP800 (Pilsner Lager) yeast
¾ cup corn sugar (if priming)

Step by Step

This is a single step infusion mash. Mash the grains at 155 °F (68 °C) in 6 qts. (5.7 L) of water. Hold at this temperature for 60 minutes. Collect 2.25 gallons (8.5 L) of wort. Add water to make at least 3 gallons (11 L) of wort. Stir in the dried malt extract and boil the wort for 90 minutes, adding hops at the times indicated. Add the liquid malt extract in the final 15 minutes of the boil. Chill the wort, transfer to a fermenter and top up to 5 gallons (19 L). Aerate the wort and pitch the yeast. Ferment at 55 °F (13 °C) for 14 days. Lager for 30 days at 33 °F (1 °C). Prime and bottle condition, or keg and force carbonate to 2.4 volumes CO2.

Bohemian Pilsner

(5 gallons/19 L, extract only)
OG = 1.058 FG = 1.017
IBU = 41 SRM = 3.3 ABV = 5.6%

Ingredients
6.6 lbs. (3 kg) Pilsner liquid malt extract
1 lb. 2 oz. (0.51 kg) Pilsner dried malt extract
5.4 AAU Sterling hops (60 min.) (0.9 oz./26 g at 6% alpha acid)
6 AAU Sterling hops (30 min.) (1.0 oz./28 g at 6% alpha acid)
3.6 AAU Sterling hops (10 min.) (0.6 oz./17 g at 6% alpha acid)
1.0 oz. (28 g) Sterling hops (0 min.)
Wyeast 2001 (Urquell Lager) or White Labs WLP800 (Pilsner Lager) yeast
¾ cup corn sugar (if priming)

Step by Step

Add dried malt extract and half the liquid malt extract to enough water to make at least 3 gallons (11 L) of wort. Boil the wort for 90 minutes, adding hops at times indicated. Keep some boiling water handy and do not let the boil volume dip below 3 gallons (11 L). Add the remaining liquid malt extract in the final 15 minutes of the boil. Chill the wort, transfer to fermenter and top up to 5 gallons (19 L). Aerate the wort and pitch yeast. Ferment at 55 °F (13 °C) for 14 days. Lager for 30 days at 33 °F (1 °C). Prime and bottle condition, or keg and force carbonate to 2.4 volumes CO2.