[This recipe is featured in the November/December 2017 issue of Zymurgy magazine.]
SMASH Bohemian Pils | Bohemian Pilsener
- 11 lb. (4.99 kg) Barke Pilsner malt
- 4 oz. (113 g) acidulated malt (2.2%)
- 1 oz. (14 g) Hallertau Mittelfrüh, 4% a.a. FWH @ 90 min
- 3 oz. (85 g) Hallertau Mittelfrüh, 4% a.a. @ 5 min
- 3 oz. (85 g) Hallertau Mittelfrüh, 4% a.a. whirlpool 20 min
- White Labs WLP802 Czech Budejovice Lager Yeast (2L starter)
- ADDITIONAL ITEMS
- 1 Whirlfloc tablet or 1 tsp. (5 g) Irish moss @ 15 min
- Original Gravity: 1.057 (14° P)
- Final Gravity: 1.013 (3° P)
- ABV: 5.8%
- IBU: 32
- SRM: 3-4
Mash in at 122° F (50° C) and hold for 20 minutes, monitoring pH if necessary. Use decoction to raise mash temperature to 150-152° F (66-67° C) and hold for at least one hour. Mash out at 168° F (76° C), and sparge at 170° F (77° C). Sparge enough volume for a 90-minute boil, add first-wort hops, and boil.
Add 1 Whirlfloc tablet at 15 minutes and then the 5-minute hops.
After the boil, stir wort vigorously to create a whirlpool and precipitate out the trub, adding the whirlpool hops and continuing to stir to keep the hops in suspension. Chill wort to 48° F (9° C) as quickly as possible, run off into a fermenter, oxygenate, and cold-pitch yeast starter.
Ferment at 48° F (9° C) until signs of fermentation are evident (usually within 36 hours). Ferment at 50° F (10° C) for the next two weeks, and then allow temperature to free-rise to 55° F (13° F) and ferment until activity slows. Conduct a diacetyl rest at 60° F (16° C) until terminal gravity is reached (3 to 7 days) before crashing the beer to lagering temperature. Rack beer and harvest yeast from primary to use for Imperial Pilsner. Cold condition for at least 1 month at 35° F (2° C) before packaging.
Substitute Pilsner and acid malts with 8.75 lb. (3.97 kg) Pilsner liquid malt extract. Note that extract version will be darker (4–5 SRM).