Bohemian Pilsner

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This beer won first place in the 2000 California State Fair.

Ingredients for 6 1/2 Gallons

Malts

Hops

Yeast

Water

Procedure

This is a double decoction procedure.
Mix 1 1/2 lb of the Pilsner malt with all of the specialty grains. Mash-in with 5 Qt of tap water at 174°F. Target temp 157°F for 15 minutes.
Heat on high heat until boiling. Stir continuously. Reduce heat to simmer for 15 minutes.
While the first mash is heating, heat 10 Qt tap water to 131°:F. Mash-in the remaining Pilsner malt. Target temp 122°F for 30 minute protein rest.
Combine both mashes together for 1 hr starch conversion. Decoct 2 qt & heat to boiling to keep temp ~153°F.
Scoop out 7 Qt and heat to boiling. Stir continuously. Reduce heat to simmer for 15 minutes.
Combine both mashes again for mash-out. Target temperature 170°F.
Sparge with about 16 Qt distilled water at 170°F.
Skim hot break prior to first hop addition.
Chill wort rapidly after boil.
Pitch yeast at 71°F. Put in fridge at 50°F until fermentation begins.
Reduce temp to 45°F for 22 days.
Rack to secondary and dry hop at 45°F for 22 days.
Raise temp to 60°F for 2 days for diacetyl rest.
Prime with 180 grams priming sugar. Hold at 60°F for 1 day. Then cool at 2°F per day until at 35°F for 2 months.

O.G. 1.050
F.G. 1.013

Judges' Comments

Big Aroma! Spicy, hoppy. Malty upfront. Some oxidized smell.

Brewers' Comments

This was my second lager and my first attempt at decoction mashing. I was quite pleased with the malty aroma and taste. With lagering, the flavor smoothed out and the clarity improved dramatically. Overall, this was a good representation of Pilsner Urquell. This beer was quite prone to damage whenever it was out of the fridge. Hence, it lost points when judged. Nevertheless, it scored a 35 and first place.