Crunchysberg v1SRM 2 coloured beer glass

BJCP StyleBohemian Pilsner - 2B
TypeAll Grain
NotesCrisp, 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.
ProfileAroma: 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 Size12.0 L
Mash64.0° for 75.0 min
Boil Time60.0 min
Efficiency78.0 %
IBU37.1 IBUs
EBC5.0 EBC
OG1.037 SG (Est. 1.045 SG)
FG1.004 SG (Est. 1.008 SG)
ABV4.3 % (Est. 4.8 %)
Calories334.1 kcal/l, 250.6 kcal/0.75l, 110.3 kcal/0.33l

FermentablesGrain icon

NameAmountColour% of Grain
BEST Heidelberg (BESTMALZ)2.00 kg2.9 EBC90.9 %
BEST Wheat Malt (BESTMALZ)0.10 kg4.8 EBC4.5 %
Gladfield Sour Grapes Malt0.10 kg4.0 EBC4.5 %
Total grain bill2.2 kg--

HopsHops icon

NameAmountTimeUseAlphaEst IBU's
Perle15.00 g60.0 minsBoil4.8%23.1 IBU
Saaz15.00 g60.0 minsBoil3.8%10.83 IBU
Perle15.00 g10 daysDry Hop4.8%23.1 IBU
Saaz15.00 g10 daysDry Hop3.8%10.83 IBU
Total hops60.00 g----

MiscMiscellaneous icon

NameAmountTimeUseType
Whirlfloc Tablet0.50 Items10.0 minsBoilFining

YeastYeast icon

NameLabTypeAttTemp
S-23 - SafLager West European LagerDCL/FermentisLager73.5 %7.8 C - 10.0 C

NotesNotes icon

Notes
#08
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

http://brulosophy.com/methods/lager-method/

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