CW Bohemian Pilsner

(5 gallons/19 L, extract with grains)
OG = 1.050 FG = 1.015 IBU = 28–46 SRM = 5+ ABV = 5.7%

Ingredients

6 lsb. (2.7 kg) extra light dried malt extract
1 lb. (0.45 kg) crystal malt (10 °L)
10 AAU Hallertau Tradition hops (60 min.) (1.0 oz./28 g of 10% alpha acids)
3.1 AAU Czech Saaz hops (30 min.) (1.0 oz./28 g of 3.1% alpha acids)
3.1 AAU Czech Saaz hops (20 min.) (1.0 oz./28 g of 3.1% alpha acids)
3.1 AAU Czech Saaz hops (5 min.) (1.0 oz./28 g of 3.1% alpha acids)
1 tsp. Irish moss
White Labs WLP800 (Pilsner Lager), White Labs WLP820 Oktoberfest Lager), White Labs WLP830 (German Lager) or Superior Lager yeast
3/4 cup corn sugar (for priming)

Step by step

Measure 3 gallons (11 L) of water and place in the refrigerator overnight, making sure one gallon (3.8 L) of the three is distilled water. Measure 1 gallon (3.8 L) of distilled water and 0.5–1 gallon (2–3.8 L) of tap or spring water into your boiling pot. Heat to 150 °F (66 °C). Turn off the heat and add the crystal malt in a straining bag. Let the grains steep for 20 minutes. After 20 minutes, remove and discard the grain bag and grains. Bring the water to a boil. Once the wort begins to boil, add the dried malt extract. Stir thoroughly. When the wort comes to a boil again, add the first hop addition for bittering (Hallertau Tradition). Adjust heat so the wort does not rise to the top of the kettle and overflow. Stir occasionally to avoid scorching. Add flavoring hops 30 and 40 minutes into the boil. Add Irish moss at 30–45 minute into the boil. Add the final addition of hops, for aroma when you are 55 minutes into the boil (the last 5 minutes). (Total boiling time is 60 minutes.) Place the covered pot in a cold-water bath (approximately 30 minutes) to force-cool the wort to 120 °F (49 °C). Pour the wort into your fermenter. You may wish to use a strainer to remove the hops. Add the cold water from fridge to make 5 gallons (19 L). Stir well. When wort is between 70–75 °F (21–24 °C), stir vigorously for 60 seconds. Pitch (add) the yeast culture or the hydrated yeast into the wort. Stir again. Put the potential “liquid gold” in a warm place (65–75 °F/18–24 °C). Fermentation will last about 5-10 days, depending on the temperature. If you are going to ferment at lager temperature (50–60 °F/10–16 °C), start fermentation at room temperature, once fermentation has commenced movement of air through the airlock, slowly lower the temperature, not more than 2–4 °F (1–2 °C) per day, until your desired temperature is reached. If fermenting at lager temperatures, fermentation may take 2–4 weeks. You will also want to bring the beer up to room temperature for 1–3 days before bottling. Siphon beer into a clean and sterile bottling bucket. Prime with 3/4 cup corn sugar boiled in saucepan with 1/2 cup water or beer and bottle. Allow beer to age upright at room temperature for at least 15 days until carbonation has formed. Now move it to a cooler temperature (30–35 °F/1–1.7 °C) for further aging. You may wish to taste it at this time but peak flavor is reached after four weeks of additional aging. Enjoy!