5 replies to this topic

[ncbeerbrewer]

I brewed a Bo Pils from Austin Homebrew back in January 2008 and used the Wyeast 2278 yeast as well. It turned out great and I am ready to brew this beer style again as an All Grain recipe. I figure to brew this beer when I make my Vienna Lager thats on the swap here as well. Again attempt to brew a quality style Bo Pils. Suggestions please and thanks as always.MikeBo Pils Bohemian Pilsner Type: All GrainBatch Size: 5.25 galBoil Size: 7.11 gal Boil Time: 60 min Equipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal) Brewhouse Efficiency: 75.00 Ingredients Amount Item Type % or IBU 9.50 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 90.48 % 1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 9.52 % 2.00 oz Saaz [5.80 %] (60 min) Hops 38.5 IBU 0.75 oz Saaz [5.80 %] (10 min) Hops 5.2 IBU 1 Pkgs Czech Pilsner Lager (Wyeast Labs #2278) Yeast-Lager Beer Profile Est Original Gravity: 1.055 SGBitterness: 43.7 IBU Est Color: 3.9 SRM Mash Profile Mash Name: Single Infusion, Light Body, No Mash Out Total Grain Weight: 10.50 lb Sparge Water: 5.89 gal Grain Temperature: 72.0 F Sparge Temperature: 168.0 F TunTemperature: 72.0 F Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH Single Infusion, Light Body, No Mash Out Step Time Name Description Step Temp 75 min Mash In Add 3.28 gal of water at 161.4 F 150.0 F

[orudis]

I'd add another ounce of hops at 0 minutes

[MtnBrewer]

I like to mash Czech pilsners at 153°F. The reason is that while they have the crispness of other pilsners, they also have bit of a malty finish. It's not as pronounced as, say, a Munich or Vienna lager but it's there and it's very characteristic of the style. Adding a little bit of sweetness seems to enhance that maltiness. If you mash at 150, then it seems to come out more like a German pilsner.

[ncbeerbrewer]

I like to mash Czech pilsners at 153°F. The reason is that while they have the crispness of other pilsners, they also have bit of a malty finish. It's not as pronounced as, say, a Munich or Vienna lager but it's there and it's very characteristic of the style. Adding a little bit of sweetness seems to enhance that maltiness. If you mash at 150, then it seems to come out more like a German pilsner.

Thanks for the suggestions from both of you. Mtn, thats exactly why I left in my projected mash temp so that it could be corrected if need be. Your reasons for that mash temp sound good and make sense so I say thanks. Definitely wanna go towards the Czech, its in my blood as well. Thanks again. Orudis, adding hops is not a problem thats a suggestion I will add as well.

[Slainte]

I think you could use more finishing as well. And agreed with MtnBrewer on the mash.Also make sure you use very soft water. That's critical.

[Jimmy James]

The only thing I'd add to the above comments is that a 90 minute boil is not a bad idea. I would collect enough wort to plan for a 90-min boil so as to get rid of as much DMS/precursor as possible and then try to chill below 140 dF very quickly if possible. I have moderately hard water where I live so I cut it 50/50 with distilled water for the mash and sparge for BoPils. Looks like a good one.