|BJCP Style||Bohemian Pilsner - 2B|
|Notes||Crisp, complex and well-rounded yet refreshing. First brewed in 1842, this style was the original clear, light-colored beer. Uses Moravian malted barley and a decoction mash for rich, malt character. Saaz hops and low sulfate, low carbonate water provide a distinctively soft, rounded hop profile. Traditional yeast sometimes can provide a background diacetyl note. Dextrins provide additional body, and diacetyl enhances the perception of a fuller palate.|
|Profile||Aroma: Rich with complex malt and a spicy, floral Saaz hop bouquet. Some pleasant, restrained diacetyl is acceptable, but need not be present. Otherwise clean, with no fruity esters.|
Appearance: Very pale gold to deep burnished gold, brilliant to very clear, with a dense, long-lasting, creamy white head.
Flavor: Rich, complex maltiness combined with a pronounced yet soft and rounded bitterness and spicy flavor from Saaz hops. Some diacetyl is acceptable, but need not be present. Bitterness is prominent but never harsh, and does not linger. The aftertaste is balanced between malt and hops. Clean, no fruity esters.
Mouthfeel: Medium-bodied (although diacetyl, if present, may make it seem medium-full), medium carbonation.
|Batch Size||12.0 L|
|Mash||64.0° for 75.0 min|
|Boil Time||60.0 min|
|OG||1.037 SG (Est. 1.045 SG)|
|FG||1.004 SG (Est. 1.008 SG)|
|ABV||4.3 % (Est. 4.8 %)|
|Calories||334.1 kcal/l, 250.6 kcal/0.75l, 110.3 kcal/0.33l|
|Name||Amount||Colour||% of Grain|
|BEST Heidelberg (BESTMALZ)||2.00 kg||2.9 EBC||90.9 %|
|BEST Wheat Malt (BESTMALZ)||0.10 kg||4.8 EBC||4.5 %|
|Gladfield Sour Grapes Malt||0.10 kg||4.0 EBC||4.5 %|
|Total grain bill||2.2 kg||-||-|
|Perle||15.00 g||60.0 mins||Boil||4.8%||23.1 IBU|
|Saaz||15.00 g||60.0 mins||Boil||3.8%||10.83 IBU|
|Perle||15.00 g||10 days||Dry Hop||4.8%||23.1 IBU|
|Saaz||15.00 g||10 days||Dry Hop||3.8%||10.83 IBU|
|Total hops||60.00 g||-||-||-||-|
|Whirlfloc Tablet||0.50 Items||10.0 mins||Boil||Fining|
|S-23 - SafLager West European Lager||DCL/Fermentis||Lager||73.5 %||7.8 C - 10.0 C|
5/10/19 Brew day
7/10/19 Pitched yeast @ 12deg
@12deg until ~1.022 (4-14 days)
Diacetyl rest 12/10/19 @18 + Dry hop (10 days)
@18deg until FG reached (~4-10 days).
@0deg for 3-5 days.
Desired CO2 = 5.3g/lt = 74g sugar
21/10/19 Bottled, 74g sugar
-12x 750ml Longecks
-1x 330ml stubbie
=9.33L, racked to secondary, no sediment
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