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MikeFlynn74 · 04-13-2008, 03:29 PM

Recipe Type: All Grain
Yeast: Wyeast Bohemian Lager (2124)
Yeast Starter: 2L
Batch Size (Gallons): 5.5
Original Gravity: 1.059
Final Gravity: 1.015
IBU: 25.8
Boiling Time (Minutes): 90
Color: 3° yellow
Primary Fermentation (# of Days & Temp): 14 @ 40
Secondary Fermentation (# of Days & Temp): 21 @ 35

Mash 152 for 60min
boil 7.5 down to 5.5 90min to avoid DMS

93% 10lb 8oz Belgian Pils 37 2
4% 8oz American Wheat 39 2
2% 4oz American Dextrin (Cara-Pils) 33 1

60 0.75 Sterling leaf 6.3
20 1.0 Sterling leaf 6.3
0-5 0.75 Sterling leaf 6.3

Wyeast Bohemian Lager (2124)
5.9% A.B.V.

basilchef · 06-05-2012, 05:54 PM

what would you recommend if i wanted to use dry yeast for this recipe? and one or two packs? also, do you just transfer to a secondary? and do you re-pitch at that time or all at once? thanks and sorry for all the questions. i am doing my first pilsner and i like yours the best so far.

**944play** · 06-05-2012, 06:45 PM

Since the OP hasn't logged in for 7 months, maybe I can help. Fermentis Saflager W-34/70 is the dry equivalent to 2124. Two packs in 5 gallons is a good pitch rate. Repitching will not be necessary in just 5 weeks.

basilchef · 06-05-2012, 11:21 PM

Quote:

Originally Posted by 944play

Since the OP hasn't logged in for 7 months, maybe I can help. Fermentis Saflager W-34/70 is the dry equivalent to 2124. Two packs in 5 gallons is a good pitch rate. Repitching will not be necessary in just 5 weeks.

Thank you very much. Have you brewed this? I want to change the hop profile a bit to make it a more unique pilsner. Any recommendations?

**944play** · 06-06-2012, 03:57 AM

I haven't brewed this recipe, but I tend to prefer a lot more hops in my Pilsner. That may have something to do with my usual lager yeast choice, 2308, which could be considered a malt-forward strain, so I would suggest brewing the recipe as written, or as closely as you can.