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Czech Pilsner Beer Recipe D.I.Y.

Czech Pilsner Beer Recipe D.I.Y.

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Czech Pilsner Beer Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Czech Pilsner Beer Recipe? You now have no reason to look any further; you have just found what you have been looking for!

Ingredients:


Beer Style: Bohemian Pilsener 
Recipe Type: all-grain
Yield: 5 US gallons

  • 1.00 tbsp – PH 5.2 Stabilizer (Mash 60 min) (Misc)
  • 9 lbs 8.0 oz – Pilsner (Weyermann) (1.7 SRM) (Grain)
  • 4.0 oz – Carahell (Weyermann) (13.0 SRM) (Grain)
  • 1.0 oz – Perle [8.0%] – Boil 60 min (Hops)
  • 1.0 oz – Saaz [4.0%] – Boil 30 min (Hops)
  • 1.0 oz – Saaz [4.0%] – Boil 15 min (Hops)
  • 0.25 tsp – Irish Moss (Boil 10 min) (Misc)
  • 1 pkgs – Urquell Lager (Wyeast Labs #2001) (Yeast)

Directions

All the equipment or comes into contact with brew must be sanitized. Though the fermenting equipment can be done while the wort is cooling. Be sure to clean and sanitize the fermenters, airlock, lid, hose, hydrometer and test jar and rubber stopper.

Step 1
  • 1.00 tbsp – PH 5.2 Stabilizer (Mash 60 min) (Misc)
  • 9 lbs 8.0 oz – Pilsner (Weyermann) (1.7 SRM) (Grain)
  • 4.0 oz – Carahell (Weyermann) (13.0 SRM) (Grain)

Begin by heating 2.5 gallons of water in your brew pot. Add above grains and tie a knot at one end of the “Grain Bag” leaving room for the grains to be loose in the bag. Place the Grain Bag in the water.

Mash at 154 Fahrenheit, do not heat past recommended temp you’ll get a beer that won’t ferment properly.

After total of 60 min. minutes remove the “Grain Bag” from the pot. Do not squeeze the bag, just let the liquid drain from the bag into the pot.

The water is now called a “Wort” at this point and will be referred to as such.

Step 2
  • 1.0 oz – Perle [8.0%] – Boil 60 min (Hops)

After removing grain bag bring the “Wort” to a boil. It should be brought to a rolling boil, but be careful to avoid a “Boil Over.

Step 3
  • 1.0 oz – Saaz [4.0%] – Boil 30 min (Hops)

30 mins before end of boil add the above

Step 4
  • 1.0 oz – Saaz [4.0%] – Boil 15 min (Hops)

15 mins before end of boil add the above

Step 5
  • 0.25 tsp – Irish Moss (Boil 10 min) (Misc)

10 mins before end of boil add the above

Fermentation Through Bottling Your Czech Pilsner Beer

Once the boiling period is over, it is time to cool the wort. If you have a wort chiller use it now.

Transfer the wort into the primary fermenting vessel, then top off with cold water until a total of 5.125 gallons is in the primary fermenter.

Aerate the wort at this point. This can be accomplished with an aeration stone or simply by rocking the fermenter back and forth once the lid is in place.

This is the time that you will want to take a specific gravity reading. Use a hydrometer and record the reading.
Step 5

Once the wort is cooled to 78° F, it is safe to pitch the yeast. Pitch according the proper procedures of the type of yeast you have.

  • 1 pkgs – Urquell Lager (Wyeast Labs #2001) (Yeast)

Prepare a 2L yeast starter by stirring the yeast into the water then let mixture stand in cup for 15 minutes, make sure it is bubbling and then you will add it to your beer after the beer has cooled.

Make sure your carboy is around a third empty leaving space for frothing and foaming.

Ferment at temp stated on yeast package.

Pitch yeast and ferment at lower end of what the yeast package says for 7-14 days or when fermentation bubbling has stopped.

After 4 days rack into your secondary carboy and let sit for awhile. The less exposure to oxygen the better it will taste so be careful when you rack.

After you wait for the second time you will bottle the beer sterilize and then bottle and cap again siphon slowly so that that sediments don’t get mixed in.

Step 5
  • 3 oz of priming sugar

Add priming sugar before bottling.

Congratulations, You Have Completed Making this Awesome Czech Pilsner Beer!

You now need a bottle and a label which are cool enough to compliment your hard work. Honestly, if you put it into a cheap bottle, people will make fun of you. BUT, if it looks good, people will rave about it!

Additional Info

Notes on Utensils and Ingredients

  • Glass is always preferable when working with strong alcohol. Avoid plastic as much as possible.
  • Use organic ingredients to avoid pesticide residues.

You Like Our Recipes So Try Our Vodka

Other Great Recipes for You to Check Out!

From Our Sister Blog Terebelo.com

You Will Find Great Analysis At tastethebottle.com Of Yor Favorite Bottle

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkoligist

Image by 歌 高 from Pixabay

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