First Lager, looking for critique/advice/tips Bohemian Pilz

Prepare 8.87 gal water for brewing

Amount Item Type
12.86 lb Pilsner (2 Row) UK (1.0 SRM) Grain
0.80 lb Cara-Pils/Dextrine (2.0 SRM) Grain


Protein Rest: Add 27.32 qt of water at 126.6 F
35 min - Hold mash at 122.0 F for 35 min
20 min Saccharification: Decoct 11.58 qt of mash and boil it
60 min - Hold mash at 155.0 F for 80 min
-- Sparge with 2.04 gal of 185.0 F water.
-- Add water to achieve boil volume of 7.23 gal
-- Estimated Pre-boil Gravity is: 1.047 SG with all grains/extracts added
Boil for 90 min Start to Boil.
30 min into boil Add 1.65 oz Saaz [4.00%] (60 min)
60 min into boil Add 2.00 oz Saaz [4.00%] (30 min)
80 min into boil Add 1.00 oz Saaz [4.00%] (10 min)
90 min into boil Add 1.00 oz Saaz [4.00%] (0 min)
-- Cool wort to fermentation temperature
-- Add water (as needed) to achieve volume of 6.00 gal
-- Siphon wort to primary fermenter and aerate wort.
-- Add Ingredients to Fermenter
Amount Item Type
1 Pkgs Czech Pilsner Lager (Wyeast Labs #2278) Yeast-Lager

(Estimate: 1.057 SG)

7 days Ferment in primary for 7 days at 50.0 F

Transfer to Secondary Fermenter

30 days Ferment in secondary for 30 days at 36.0 F



I plan on doing this 6 gal no chill (i will make hop adjustments). 5 Gallons will cool to pitching temp and 1 gallon will be used for starter. Plan on leaving starter in fermentation chamber at 50* until ready to pitch.

How does this look for a lager?







Also if interested my water plan is:

Starting Water (ppm):
Ca: 9
Mg: 3
Na: 35
Cl: 2
SO4: 3
HCO3: 115

Mash / Sparge Vol (gal): 6.83 / 2
RO or distilled %: 0% / 0%

Total Grain (lb): 13.66
Non-Roasted Spec. Grain: 0.8
Roasted Grain: 0
Beer Color (SRM): 4

Adjustments (grams) Mash / Boil Kettle:
CaSO4: 2 / 0.59
CaCl2: 3 / 0.88
MgSO4: 2 / 0.59
NaHCO3: 0 / 0
NaCl: 1 / 0.29
CaCO3: 0 / 0
Lactic Acid (ml): 4
Sauermalz (oz): 0

Mash Water / Total water (ppm):
Ca: 58 / 58
Mg: 10 / 10
Na: 50 / 50
Cl: 81 / 81
SO4: 76 / 76
Cl to SO4 Ratio: 1.07 / 1.07

Alkalinity (CaCO3): -67
RA: -114
Estimated pH: 5.40



Any info would be much appreciated!

Sounds good to me. I would skip the protein rest, seeing as you don't have any wheat/rye malt included. I'm thinking you are going to need to sparge with more than 2 gallons; I'd double that at least. But, I haven't done a decoction yet, so I don't know how that would affect your efficiency.

It looks great. Keep the protein rest and do the decoction like you have planned. It's VERY similar to what I did for my first AG batch that was a Noble Pils. You're going to get a great malt profile from that decoction that's a compliment to your hop schedule. Also, think about using Irish Moss or Whirlfloc during the last 15 minutes of the boil and dry hopping your pils in the secondary. My Noble Pils is probably my favorite beer I've ever tasted, commercial brews included.

When I pulled off the decoction I brought it to about 160 or 165 for 20 minutes, then brought it to a boil. When it boiled, then I added it back to the mash. Be sure to have some ice water on hand incase the main mash temp spikes when you add your decoction back to into it.

yep. do the decoction. it'll add the right flavor to it

I'd skip adding and SO4, you really don't want sulfate in a pils or really any other continental beer.

I would plan for two weeks in primary