Rich Malty complexity combined with a zesty hop spiciness, ending in a smooth lingering bitterness. Everything you would expect in a Bohemian Pilsner!
3.0kg Chateau Pilsen
0.3kg Chateau Cara Clair
0.3kg Chateau Munich
15g Magnum Hops
40g Saaz Hops
Sachet of SafAle W-34/70 Lager Yeast.
Add 9.5 litres of water at 75°C to the mash tun and allow to cool to 74°C. Add all grains. Temp should drop to 67°C (Add cool/hot water to reach this temp). Steep for 60 min. Temp should remain constant.
Sparge: (2-Step Batch Sparge)
Step 1: Add 6 litres of water to the mash tun at 76°C. Tap off wort into Boil Pot until water level is just above the surface of grain bed. Step 2: Add another 10 litres of water to the mash tun at 76°C. Tap off wort into Boil Pot.
Boil (60 mins):
Boil Size: 21.5 litres. Boil for 60 – 90 min. Add 15g Magnum Hops at 60 min before end of boil, 10g Saaz Hops at 15 min, 10 g Saaz Hops at 10 min and 20g Saaz Hops at 1 min before end of boil.
Cool wort to 22°C, pour/siphon into fermentor, aerate well and pitch yeast. Estimated Original Gravity (OG) is 1.048. Ideal constant fermentation temperature is 12 °C. Allow to ferment for 2 – 3 weeks or until Specific Gravity (SG) readings are identical over a 24-hour period. Estimated Final Gravity (FG) is 1.008 SG. Once fermentation is done, tap off and bottle/keg.