Bohemian Pilsner

Clean and crisp with a spicy hops aroma and flavor, this beer needs to ferment cool (50–55°F/10–13°C) and lager for six weeks, but it is well worth the time and patience.

Estimated OG: 1.055

Estimated FG: 1.012

Estimated IBUS: 40

Estimated ABV: 5.7%

HOPS SCHEDULE

0.5 oz (14 g) Sorachi Ace at 60 minutes

1.5 oz (42 g) Saaz at 20 minutes

1.5 oz (42 g) Saaz at 5 minutes

YEAST

Bohemian Lager (Wyeast 2000 / 2001 / 2278) (White Labs WLP 800 / 802)

ALL-GRAIN

MALT/GRAIN BILL

7 lb (3.2 kg) German Pilsner

3 lb (1.4 kg) Vienna

0.5 lb (227 g) Acidulated malt

0.5 lb (227 g) Carafoam

DIRECTIONS

Mash the grains for 60 minutes at 154°F (68°C). Boil for 60 minutes following the hops schedule. For a gluten-reduced beer, add 10 ml (one vial) of White Labs Clarity Ferm when you pitch the yeast.

EXTRACT

EXTRACT/GRAIN BILL

7.5 lb (3.4 kg) Pale liquid malt extract

1 lb (454 g) Carafoam

0.5 lb (227 g) 10 L Crystal malt

DIRECTIONS

Steep grains for 30 minutes at 160°F (71°C). Boil for 60 minutes following the hops schedule. For a gluten-reduced beer, add 10 ml (one vial) of White Labs Clarity Ferm when you pitch the yeast.