In 2015, AHA Governing Committee member Drew Beechum gave us his two cents on what it means to him to “transform a beer.” For him, it all starts with location, and he lets location inform his ingredients. He might say, “Drew, what’s your water source?” or “Drew, what grows in your area?” just to get his brain and palate ticking on the most appropriate beer to brew. In this recipe, he takes your classic Bohemian Pilsner recipe and transforms it into his own version of the style. The modified directions can be found underneath the ingredients for the classic style.
This recipe was originally featured in the March/April 2015 issue of Zymurgy.
Hobo Devil | Pilsner
Classic Bohemian Pilsner
- 11.0 lb. (4.99 kg) Belgian Pilsner malt
- 2.25 oz. (63 g) Saaz, 4.5% a.a. (60 min.)
- 1.0 oz. (28 g) Saaz, 4.5% a.a. (0 min.)
- Wyeast 2124 Bohemian Lager yeast
Transformer: Hobo Devil
- Substitute a Belgian Pils malt like Castle for Bohemian and increase to 12 lb. (5.44 kg). An infusion mash schedule with a protein rest is sufficient for the highly modified base malt: 30-minute rests at 122°F (50°C) and 148°F (64°C), followed by a mash out at 168°F (75°C).
- Add 0.5 lb. (227 g) aromatic malt.
- Add 2 lb. (0.9 kg) table sugar to the boil.
- Decrease bittering addition of Saaz to 2.0 oz. (57 g).
- Substitute Wyeast 1388 Belgian Strong Ale yeast for Bohemian lager yeast.
- Original Gravity: 1.051 | 1.076
- ABV: 5.2% | 8.9%
- IBU: 40 | 35
- SRM: 3 | 5
Adjust water with calcium chloride (about 1 tsp. or 5 mL for a neutral water source) and minimal other minerals. Strike with 16 quarts (15.14 L) of 134°F (57°C) water to rest at 122°F (50°C) for 20 minutes.
Decoction #1: Pull a thick decoction of 1/3 of the mash with minimal liquid. Heat decoction to 152°F (67°C) and hold for 20 minutes in a separate vessel, then bring to a boil while stirring. Return decoction to the main mash to raise the temperature to approximately 150°F (66°C).
Decoction #2: Pull a thick decoction of 1/3 of the mash with minimal liquid and bring to a boil. Add back to the main mash to raise temperature to 168°F (76°C) for a 10-minute mash out. Ferment for two weeks at 48–50°F (9–10°C). Raise to 54°F (18°C) for 24 hours, then cold crash to 35°F (2°C) and cold condition for two more weeks.