Bohemian Pilsner, All-Grain

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

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 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, Extract

(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 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.