To brew this Bohemian Pilsner recipe, mash in at 148°F (64°C) with 1.5 quarts/pound of grain. Heat to 161°F (72°C) and rest for 20 minutes. Heat to 170°F (77°C) and rest 15 minutes.
Open ferment at 48°F (9°C) for 12 days. Rest 48 hours at 60°F (16°C), then rack onto enough priming sugar to achieve 2.5 volumes of CO2 in a sealed keg. Rest at 48°F (9°C) for two to three weeks before counter-pressure bottling. Lager at 33°F (1°C) for 30 days. Scott says, “Alternatively, one could bottle after the diacetyl rest in lieu of kegging.”
“I typically wouldn’t use any specialty malts when conducting the traditional decoction mash. If you have the time, it’s worth the effort—but with modern malts, one can make a decent Pilsner using an infusion or step mash.”
“I’m also blessed with naturally soft water, so brewers should take a good look at their water profile and either dilute with distilled or RO water, or lower the hop additions if they have significant sulfate levels.”
“By the way, the Chodsko is a scenic region that borders Germany in western Bohemia.”
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