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My first Bohemian Pilsner

PostPosted: Tue May 16, 2017 02:08
by Jeltz
As this is my 1st attempt at a Pilsner, please don't accept anything said here as the way it "should be done" this is simply the way I have decided to do it.

The yeast is Mangrove Jacks Bohemian Lager Yeast M84, which I used to brew an ale and I harvested to ensure that I had a large enough starter for the lager. (The ale tastes pretty nice too)

I use 31L of water in a brew and I made that up from 25L of RO and 6L of tap water. My water tests match my water company's published levels with such consistency that I rarely test my pre-treatment water. I calculated the various levels in my water at a fifth of the published results (as I'm using 6/31 tap water) then added the salt and gypsum and tested the result. I measured an alkalinity of 34ppm and a calcium level of 40ppm so what I should have had and what I did were bang on. Although Brewers Friend has the shown suggestions for the various levels for a Pilsner I've checked a few and my SO4 and CL levels are well below those found in many Pilsners and I wanted a bit more Calcium but I also wanted a balanced CL:SO4 ratio.

I'm using a Braumeister so I'm doing a take on the Hochkurz Mash, just because I can, and I think it will give more body to the finished article.
Dough in @ 51ºC
20 minutes @ 62ºC
30 minutes @ 70ºC
10 minutes @ 77ºC
I shall mash with 25L and sparge with 6L

I'll ferment for 2-3 weeks @ 10ºC then once airlock activity has stopped I'll raise it to 19ºC for a few days to help clean up any diacetyl, then cold crash to 2ºC, keg and lager for 2 months @ 2ºC, which is as low as my fermentation fridge will go.

Re: My first Bohemian Pilsner

PostPosted: Tue May 16, 2017 13:50
by Jeltz
Collected just shy of 25L due to a boil over hit OG on the nail 1.053

Re: My first Bohemian Pilsner

PostPosted: Tue May 16, 2017 17:32
by BarnsleyBrewer
Pity it won't be ready for festival mate...

Re: My first Bohemian Pilsner

PostPosted: Tue May 16, 2017 17:59
by Jeltz
Nope, it is a shame

Re: My first Bohemian Pilsner

PostPosted: Tue May 23, 2017 18:26
by Jeltz
Pitching the yeast from the previous brew was a great idea, it started to get going within 24 hours and a week later its down from 1.053 to 1.012. I've had a cheeky taste and it tastes lovely but not very lager like. More of a pale ale, I guess that will develop in the lagering process. I'm going to raise it to 19ºC for a few days as a diacetyl rest.

Once that is done I'll take the yeast off (fast ferment conical) fine with isinglass and cold crash to lagering temperatures then run off additional sediment keg and larger for 8 weeks.

Re: My first Bohemian Pilsner

PostPosted: Sun Jul 30, 2017 14:26
by Jeltz
Put the keg on last night and bottled 20L today as I'm on holiday soon so I would like to take some with me. For a 1st attempt I'm pleased. It could have been a bit more carbonated but otherwise a very pleasant lager. I'll see what my Peroni drinking friends have to say.