Rigoberto Padua of St Petersburg, FL, member of the St.Pete Home Brew Club, won a gold medal in Category #3: Pilsner during the 2017 National Homebrew Competition Final Round in Minneapolis, MN. Padua’s Pilsner was chosen as the best among 201 entries in the category.
To see other winning homebrew recipes from the 2017 National Homebrew Competition, visit our archive of National Homebrew Competition winners.
Chickity Czech Yourself Pilsner | Bohemian Pilsener
- 10.88 lb (4.94 kg) Bohemian Pilsner malt
- 3 oz (85 g) Saaz, 2.8% a.a. (30 min.)
- 2.8 oz (79 g) Saaz, 2.5% a.a. (30 min.)
- 1.2 oz (34 g) Saaz, 3% a.a. (10 min.)
- 1.2 oz (34 g) Saaz, 3% a.a. (0 min.)
- 3 packs Fermentis Saflager W-34/70
- Biofine Clear for clarity
- Original Gravity: 1.056
- Final Gravity: 1.016
Mash at 158°F (70°C) and hold for 90 minutes. Mash out at 168°F (76°C) for 15 minutes. Ferment at 50°F (10°C) until it reaches 50% attenuation then raise the temperature 4°F per day until you reach 65°F (18°C), then let it rest at this temperature for 3 to 5 days until beer is fully attenuated and clean. Carbonate with 30 psi for 3 days at 31-34°F (0-1°C).
Water: Reverse osmosis water with 0.68 tsp sodium bicarbonate, 1.75 tsp gypsum, 0.88 tsp calcium chloride, 0.44 tsp magnesium sulfate, and 0.33 tsp canning salt.
Primary Fermentation: 5 days at 50°F (10°C).
Secondary Fermentation: 7 days at 65°F (18°C).