All credit to Annie Johnson for this recipe. She’s the premier pilsner homebrewer. Thank you for contributing this recipe to the community!
This Budvar’s for You
A ProMash Recipe Report
02-B Pilsner, Bohemian Pilsner
Recipe Specifics
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Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 11.38
Anticipated OG: 1.054 Plato: 13.40
Anticipated SRM: 2.8
Anticipated IBU: 40.5
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
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Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 7.10 Gal
Pre-Boil Gravity: 1.042 SG 10.49 Plato
Formulas Used
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Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
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96.7 11.00 lbs. Pilsener Malt(2-Row) Continental Eu 1.035 1
3.3 0.38 lbs. Sauer(acid) Malt 1.035 2
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
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1.75 oz. Czech Saaz Pellet 3.50 26.8 60 min.
1.25 oz. Czech Saaz Pellet 3.50 9.8 30 min.
1.25 oz. Czech Saaz Pellet 3.50 3.8 10 min.
1.25 oz. Czech Saaz Pellet 3.50 0.0 0 min.
Extras
Amount Name Type Time
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0.16 Oz Irish Moss Fining 20 Min.(boil) or 1/2 tab Whirlfloc
Yeast
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White Labs WLP802 Czech Budejovice Lager – fits the Budvar style
White Labs WLP800 Pilsner Lager – fits the Pilsner Urquell style (more diacetyl)
Water Profile – You can mimic Plzen water with 50/50 ratio of Distilled water and your tap water, point is you want it soft.
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Profile: Pilsen
Profile known for: Pale, Dry, Hoppy Lager
Calcium(Ca): 7.0 ppm
Magnesium(Mg): 3.0 ppm
Sodium(Na): 3.2 ppm
Sulfate(SO4): 5.8 ppm
Chloride(Cl): 5.0 ppm
biCarbonate(HCO3): 9.0 ppm
pH: 8.16
Mash Schedule
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Mash Type: Multi Step
Grain Lbs: 11.38
Water Qts: 26.16 – Before Additional Infusions
Water Gal: 6.54 – Before Additional Infusions
Qts Water Per Lbs Grain: 2.30 – Before Additional Infusions
Acid Rest Temp : 99 Time: 15
Protein Rest Temp : 0 Time: 0
Intermediate Rest Temp : 125 Time: 30
Saccharification Rest Temp : 149 Time: 30
Mash-out Rest Temp : 170 Time: 15
Sparge Temp : 170 Time: 45
Total Mash Volume Gal: 7.45 – Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Notes
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The large amounts of water ratio to grain is because this is a decoction mash.
Decoction method:
After 15 to 20 minute rest at 99F, pull a decoction and heat to 150 °F (66 °C) and let this rest for 15 – 20 minutes.
Next, heat the decotction to boiling and boil for 15 minutes stirring constantly so not to scorch grains. **Add a pinch of calcium — either gypsum or calcium chloride — to the boiled decoction, to help the boiled mash achieve a desirably low pH.
After the first decoction is boiled, it is returned to the main mash, establishing a mash temperature around 125 °F (52 °C). (These days, we’d describe this rest as activating beta-glucanase. Older sources would likely call it a protein rest. With well modified malt, you may choose to proceed directly to the next decoction.) After a variable amount of time — from roughly 15–30 minutes — a second decoction is pulled and boiled. Like the first decoction, this should be the thickest one-third of the mash. This decoction is boiled for 15–30 minutes and returned to the mash.
Once the second decoction is returned, the mash temperature should settle to around 149 °F (65 °C). Traditionally, the mash was allowed to rest for about an hour at this point. At this temperature, of course, starch is being converted into maltose and other sugars. If you are using a modern, well-modified malt, you can shorten this rest to 30 minutes (or shorter, if you
confirm conversion with an iodine test).
After your conversion rest, a final decoction is pulled, boiled for 15–30 minutes and returned to the main mash for a mash out temperature around 170 °F (77 °C). A mash-out makes lautering easier — and lautering would likely have been more variable with historical malts. These days, we also know it brings most enzyme activity to a halt, “fixing” your carbohydrate profile. Now, what may be six hours later, you are ready to begin re-circulation and lautering.
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See the link below for the entire BYO article on decoction mashing. Also, there is a SINGLE DECOCTION process listed in the article for those who can’t hack triple.
https://byo.com/bock/item/537-decoction-mashing-techniques For tips on decoction mashing. A double or triple decoction mash
can be used for this beer.