Got this info while on tour at Pilsner Urquell last week. You will have to size it for your batch size. They brag about their soft water so keep that in mind when brewing this.
Boil – 90 Minutes
Grist – 100% floor malted Czech barley. They give you some to look at and taste. Lightest malt I’ve ever seen. Glassy as hell so very undermodified.
Hops – All Czech Saaz. Hopped at 50% (by weight) at 90 minutes, 25% at 15 minutes and 25% at 3 minutes. 38 IBU total
Mash Schedule – Triple decoction. Note that the numbers in parentheses are me converting their original stated measurements.
Mash in – 35C (95F) 30 Minutes
Steps
50C (122F) 30 Minutes
63C (145.5F) 60 Minutes
72C (161F) 60 Minutes
No Mash out
Fermentation – they noted that they pitch at 2.5 million cells/ml/degree Plato. Fermented under 0.1 bar (1.5psi)
Primary – 10C (50F) for 7 days
Diacetyl Rest – 18C (64.5F) for 2 days
Lagered - 5C (41F) for 15 days
OG – 12.4 Plato(1.050 SG) I got this from 2 separate people, and this is the number. Lower than I thought.
FG – 3.6 Plato (1:014 SG) Higher than I thought.
ABV – 4.44 percent
Boil – 90 Minutes
Grist – 100% floor malted Czech barley. They give you some to look at and taste. Lightest malt I’ve ever seen. Glassy as hell so very undermodified.
Hops – All Czech Saaz. Hopped at 50% (by weight) at 90 minutes, 25% at 15 minutes and 25% at 3 minutes. 38 IBU total
Mash Schedule – Triple decoction. Note that the numbers in parentheses are me converting their original stated measurements.
Mash in – 35C (95F) 30 Minutes
Steps
50C (122F) 30 Minutes
63C (145.5F) 60 Minutes
72C (161F) 60 Minutes
No Mash out
Fermentation – they noted that they pitch at 2.5 million cells/ml/degree Plato. Fermented under 0.1 bar (1.5psi)
Primary – 10C (50F) for 7 days
Diacetyl Rest – 18C (64.5F) for 2 days
Lagered - 5C (41F) for 15 days
OG – 12.4 Plato(1.050 SG) I got this from 2 separate people, and this is the number. Lower than I thought.
FG – 3.6 Plato (1:014 SG) Higher than I thought.
ABV – 4.44 percent
