Bohemian Pilsner (Ted Hausotter)

Bohemian Pilsner

Recipe by Ted Hausotter, Baker City, Oregon
(5 gallons/19 L, all-grain)
OG = 1.055 FG = 1.014
IBU = 42 SRM = 4 ABV = 5.5%

Ted has won several awards for this recipe, the best of which was second place Best of Show at the Masters Championship of Amateur Brewing (MCAB) in 2000.

Ingredients
10 lbs. 3 oz. (4.6 kg) German Pilsner malt (2 °L)
13.6 oz. (0.39 kg) German Vienna malt (3.5 °L)
4.5 oz. (128 g) German pale ale malt
3 AAU Czech Saaz hops (FWH) (1.0 oz./28 g at 3% alpha acid)
4.2 AAU US Sterling hops (FWH) (0.6 oz./17 g at 7% alpha acid)
3 AAU Czech Saaz hops (10 min.) (1.0 oz./28 g at 3% alpha acid)
7 AAU US Sterling hops (5 min.) (1.0 oz./28 g at 7% alpha acid)
3 AAU Czech Saaz hops (1 min.) (1.0 oz./28 g at 3% alpha acid)
9.8 AAU US Sterling hops (1 min.) (1.4 oz./40 g at 7% alpha acid)
Wyeast 2124 (Bohemian Lager) or White Labs WLP830 (German Lager) 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 step infusion mash. On brew day, mash in the malt at 155 °F (68 °C) in 16 qts. (15 L) of water, and hold at this temperature for 60 minutes. Recirculate until clear, 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 the times indicated. Chill the wort, aerate, and pitch the yeast. Ferment at 50 °F (10 °C). 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 = 1.055 FG = 1.014
IBU = 42 SRM = 4 ABV = 5.5%

Ingredients
3.3 lbs. (1.5 kg) Pilsner liquid malt extract
2 lbs. (0.91 kg) Pilsner dried malt extract
1 lb. 10 oz. (0.74 kg) German Pilsner malt (2 °L)
13.6 oz. (0.39 kg) German Vienna malt (3.5 °L)
4.5 oz. (128 g) German pale ale malt
3 AAU Czech Saaz hops (FWH) (1.0 oz./28 g at 3% alpha acid)
4.2 AAU US Sterling hops (FWH) (0.6 oz./17 g at 7% alpha acid)
3 AAU Czech Saaz hops (10 min.) (1.0 oz./28 g at 3% alpha acid)
7 AAU US Sterling hops (5 min.) (1.0 oz./28 g at 7% alpha acid)
3 AAU Czech Saaz hops (1 min.) (1.0 oz./28 g at 3% alpha acid)
9.8 AAU US Sterling hops (1 min.) (1.4 oz./40 g at 7% alpha acid)
Wyeast 2124 (Bohemian Lager) or White Labs WLP830 (German Lager) 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 4 qts. (3.8 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 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 the wort and pitch the yeast. Ferment at 50 °F (10 °C). 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 = 1.055 FG = 1.014
IBU = 42 SRM = 4 ABV = 5.5%

Ingredients
6.6 lbs. (3 kg) Pilsner liquid malt extract
13 oz. (0.37 kg) Pilsner dried malt extract
3 AAU Czech Saaz hops (FWH) (1.0 oz./28 g at 3% alpha acid)
4.2 AAU US Sterling hops (FWH) (0.6 oz./17 g at 7% alpha acid)
3 AAU Czech Saaz hops (10 min.) (1.0 oz./28 g at 3% alpha acid)
7 AAU US Sterling hops (5 min.) (1.0 oz./28 g at 7% alpha acid)
3 AAU Czech Saaz hops (1 min.) (1.0 oz./28 g at 3% alpha acid)
9.8 AAU US Sterling hops (1 min.) (1.4 oz./40 g at 7% alpha acid)
Wyeast 2124 (Bohemian Lager) or White Labs WLP830 (German Lager) 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 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 the fermenter and top up to 5 gallons (19 L). Aerate the wort and pitch the yeast. Ferment at 50 °F (10 °C). Lager for 4–6 weeks at 33 °F (1 °C). Prime and bottle condition, or keg and force carbonate to 2.4 volumes CO2.