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Old 08-08-2007, 04:07 PM   #1
Evan!
 
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Aug 2006
Charlottesville, VA
Posts: 11,863
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Recipe Type: All Grain   
Yeast: Wyeast 2124   
Yeast Starter: 2L   
Batch Size (Gallons): 5.5   
Original Gravity: 1.053   
Final Gravity: 1.008   
IBU: 37.4   
Boiling Time (Minutes): 60   
Color: 4.9   
Primary Fermentation (# of Days & Temp): 14 days at 52f   
Secondary Fermentation (# of Days & Temp): 2.5 months at 36f   

New Bohemia Pils

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

02-B Pilsner, Bohemian Pilsner

Min OG: 1.044 Max OG: 1.056
Min IBU: 35 Max IBU: 45
Min Clr: 3 Max Clr: 6 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 10.00
Anticipated OG: 1.053 Plato: 13.21
Anticipated SRM: 4.9
Anticipated IBU: 37.4
Brewhouse Efficiency: 71 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 5.88 Gal
Pre-Boil Gravity: 1.045 SG 11.30 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.30

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
90.0 9.00 lbs. Pilsener Germany 1.038 2
5.0 0.50 lbs. Aromatic Malt Belgium 1.036 25
5.0 0.50 lbs. Cara-Pils Dextrine Malt 1.033 2

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.50 oz. Strisselspalt Pellet 1.80 0.0 Dry Hop
1.10 oz. Northern Brewer Whole 6.50 26.8 60 min.
0.75 oz. Hallertau Hersbrucker Whole 4.75 10.2 30 min.
0.50 oz. Tettnanger Pellet 4.00 0.4 1 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.25 Tsp Irish Moss Fining 10 Min.(boil)


Yeast
-----

WYeast 2124 Bohemian Lager


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 10.00
Water Qts: 13.00 - Before Additional Infusions
Water Gal: 3.25 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.30 - Before Additional Infusions

Saccharification Rest Temp : 151 Time: 60
Mash-out Rest Temp : 158 Time: 10
Sparge Temp : 170 Time: 5


Total Mash Volume Gal: 4.05 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.





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MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers


.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)

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Old 08-07-2008, 12:45 AM   #2
alex_wilkosz
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Aug 2008
Mundelein, Illinois
Posts: 243
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did you keep this in a freezer or fridge to keep it at such a low temp?

 
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Old 08-07-2008, 02:11 PM   #3
Evan!
 
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Aug 2006
Charlottesville, VA
Posts: 11,863
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Quote:
Originally Posted by alex_wilkosz View Post
did you keep this in a freezer or fridge to keep it at such a low temp?
I have a temp regulator on a fridge that keeps it where I need it.
__________________
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers


.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)

 
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Old 11-25-2008, 04:29 AM   #4
kidfromkanada
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Aug 2008
Posts: 13
Liked 1 Times on 1 Posts


Hows she coming??

 
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Old 03-09-2009, 06:00 PM   #5
greenbirds
 
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May 2008
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Any update on this one?

 
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Old 03-09-2009, 06:12 PM   #6
Evan!
 
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Aug 2006
Charlottesville, VA
Posts: 11,863
Liked 88 Times on 73 Posts


Finished that batch a long, long time ago. I posted this after it was nearly done, because I post tried and true recipes only. This one is a winner, though you should probably omit the carapils for a little more crispness.
__________________
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers


.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)

 
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Old 02-08-2015, 06:46 PM   #7
Kennanwt5
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May 2014
Posts: 119
Liked 14 Times on 9 Posts


Quote:
Originally Posted by Evan! View Post
Finished that batch a long, long time ago. I posted this after it was nearly done, because I post tried and true recipes only. This one is a winner, though you should probably omit the carapils for a little more crispness.
What would you replace the carapils with?

 
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Old 04-01-2015, 05:51 PM   #8
branman
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Feb 2013
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Quote:
Originally Posted by Kennanwt5 View Post
What would you replace the carapils with?
Dextrine

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Old 04-27-2015, 08:42 AM   #9
frankktankk
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Oct 2013
Posts: 14
Liked 2 Times on 2 Posts


What procedure was used for the dryhop?
I agree to exclude the carapils, just up the pilsner malt to compensate.
I'm soon about to dryhop a lager.

 
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