Bohemian Pilsner

Pitched this onto the yeast cake of the previous pilsner. Managed to chill the wort down to 12.5°C by pumping ice water through the immersion chiller. Due to pitching on yeast cake there was a very short lag time – obvious fermentation activity within 12 hours (at 12°C).

Result was just ok – tasted fine, slightly sweet/malty, not much bitterness and despite an extended lagering period quite a lot of sediment ended up in the bottles resulting in a cloudy appearance.

Style Information

Name: Bohemian Pilsener
Recipe Type: All Grain

Grains & Extracts

Name Amount Notes
Pilsner 5.25 kg
Munich II 0.5 kg
Gladiator 0.2 kg


Name Amount Alpha Acid % AAU Time Notes
Pacific Hallertau 0.015 kg 5.8% 0.087 60
Saaz 0.025 kg 3.6% 0.09 60
Pacific Hallertau 0.015 kg 5.8% 0.087 30
Saaz 0.025 kg 3.6% 0.09 30
Saaz 0.025 kg 3.6% 0.09 10
Saaz 0.025 kg 3.6% 0.09 0


Name Amount Notes
Saflager W-34/70 yeast cake

Mash Steps

Name Step Type Step Time Temperature
Saccharification Rest Infusion 60 67.5 C


Amount: 32 L
Water Description: Nelson tap water
Time: 60 minutes
Target Batch Size: 23 liters


Actual OG: 1.056
Actual FG: 1.014
Actual ABV: 5.51%


  1. Nice recipe. How did you keep your fermenter at 12oC?

    (I’m lucky to live in a cold climate so for a winter brew this is easy for me.)

    1. Hi Steve,
      I have a dedicated fridge for brewing and a STC1000 temp controller to keep it in the desired range. If you have an old fridge or can pick up an old fridge for brewing it’s well worth also getting a STC1000 so you can precisely control the temps. I also use it for controlling heating in winter when I need to raise the temp, I just plug in a hairdryer on the heating output – a hairdryer is an ideal heater for a fridge. You can pick up STC1000 controllers for really cheap on ebay.

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