Bohemian Pilsner (Randy Scorby)

Bohemian Pilsner

Recipe by Randy Scorby, Bend, Oregon
(5 gallons/19 L, all-grain)
OG = 1.051 FG = 1.015
IBU = 42 SRM = 4.2 ABV = 4.8%

Randy was the runner up Best of Show at the 2014 Central Oregon Homebrewer’s Organization Spring Fling in Bend, Oregon with this recipe.

Ingredients
5 lbs. 14 oz. (2.7 kg) Weyermann pale ale malt (3 °L)
3 lbs. 14 oz. (1.8 kg) Weyermann Pilsner malt (2 °L)
7.4 oz. (210 g) Weyermann pale wheat malt (2 °L)
4.5 AAU Czech Saaz hops (30 min.) (0.8 oz./23 g at 5.6% alpha acid)
8.4 AAU Czech Saaz hops (20 min.) (1.5 oz./43 g at 5.6% alpha acid)
5.6 AAU Czech Saaz hops (10 min.) (1.0 oz./28 g at 5.6% alpha acid)
8.4 AAU Czech Saaz hops (3 min.) (1.5 oz./43 g at 5.6% alpha acid)
Wyeast 2278 (Czech Pils) yeast (2 qt./2 L starter)
¾ cup corn sugar (if priming)

Step by Step
Two or three days before brew day, make the 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 132 °F (56 °C) in 15 qts. (14 L) of water, and hold this temperature for 10 minutes. Pull a thick decoction and hold at 154 °F (68 °C) for 20 minutes, then boil the decoction for 10 minutes. Return the decoction to the main mash and hold at 154 °F (68 °C) until conversion is achieved. Recirculate until clear, fly sparge with 168 °F (76 °C) water until 6.5 gallons (25 L) of wort is collected. Boil the wort for 75 minutes, adding hops at times indicated. Chill the wort and pitch the starter of yeast; the wort temperature should be no higher than 50 °F (10 °C) when pitched. Ferment at 48 °F (9 °C) until desired final gravity is achieved. Lager for 4–6 weeks 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 = 1.051 FG = 1.015
IBU = 42 SRM = 4.2 ABV = 4.8%

Ingredients
4 lbs. 14 oz. (2.2 kg) Weyermann pale ale malt (3 °L)
7.4 oz. (210 g) Weyermann pale wheat malt (2 °L)
3.3 lbs. (1.5 kg) Pilsner liquid malt extract
4.5 AAU Czech Saaz hops (30 min.) (0.8 oz./23 g at 5.6% alpha acid)
8.4 AAU Czech Saaz hops (20 min.) (1.5 oz./43 g at 5.6% alpha acid)
5.6 AAU Czech Saaz hops (10 min.) (1.0 oz./28 g at 5.6% alpha acid)
8.4 AAU Czech Saaz hops (3 min.) (1.5 oz./43 g at 5.6% alpha acid)
Wyeast 2278 (Czech Pils) yeast (2 qt./2 L starter)
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 7 qts. (6.6 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. Boil the wort for 75 minutes, adding hops at times indicated. Add the 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 wort and pitch yeast, the wort temperature should be no higher than 50 °F (10 °C) when pitched. Ferment at 48 °F (9 °C) until desired final gravity is achieved. Lager for 4–6 weeks 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 = 1.051 FG = 1.015
IBU = 42 SRM = 4.2 ABV = 4.8%

Ingredients
6.6 lbs. (3 kg) Pilsner liquid malt extract
6 oz. (170 g) light dried malt extract
4.5 AAU Czech Saaz hops (30 min.) (0.8 oz./23 g at 5.6% alpha acid)
8.4 AAU Czech Saaz hops (20 min.) (1.5 oz./43 g at 5.6% alpha acid)
5.6 AAU Czech Saaz hops (10 min.) (1.0 oz./28 g at 5.6% alpha acid)
8.4 AAU Czech Saaz hops (3 min.) (1.5 oz./43 g at 5.6% alpha acid)
Wyeast 2278 (Czech Pils) yeast (2 qt./2 L starter)
¾ cup corn sugar (if priming)

Step by Step
Add the dried malt extract and half of the liquid malt extract to enough water to make at least 3 gallons (11 L) of wort. Boil the wort for 75 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 the fermenter and top up to 5 gallons (19 L). Aerate the wort and pitch the yeast; the wort temperature should be no higher than 50 °F (10 °C) when pitched. Ferment at 48 °F (9 °C) until desired final gravity is achieved. Lager for 4–6 weeks at 33 °F (1 °C). Prime and bottle condition, or keg and force carbonate to 2.4 volumes CO2.