Effin Bohemian Pilsner

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Aleman
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Effin Bohemian Pilsner

Post by Aleman » Thu Oct 30, 2008 10:29 am

This is not quite a typical bohemian pilsner, which would use just pilsner malt and Czech Saaz hops .. . but to reduce the qty of hops that would be required I've substituted the NZ Saaz . . . which are really just Czech Saaz on steroids :) The Pacific Gem are there for the same reason, and given the duration of the boil won't add to much character.

Malt wise I want to avoid doing a decoction mash so the Munich and melanoidin should assist with that . . . I may do a thin decoction for a mash out depend son how I feel at the time.

Yeast wise I'm using about 200g of Saflager W34/70

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edit1now
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Re: Effin Bohemian Pilsner

Post by edit1now » Thu Oct 30, 2008 11:13 am

Sounds fab. Nice long, cold, ferment in this weather?
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mysterio

Re: Effin Bohemian Pilsner

Post by mysterio » Thu Oct 30, 2008 11:33 am

Should be an effin good pilsner :D

Do you do quite a slack liquor to grist ratio on this one?

German yeast in a Czech pils? [-X :lol:
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Aleman
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Re: Effin Bohemian Pilsner

Post by Aleman » Thu Oct 30, 2008 12:34 pm

mysterio wrote:Should be an effin good pilsner :D

Do you do quite a slack liquor to grist ratio on this one?

German yeast in a Czech pils? [-X :lol:
Even at 2.5L/Kg i'm looking at almost 50L of mash . . . I may use the 80L thermo box, and then transfer for lauter and sparge.

The German yeast is pretty good (Its a dried version of the Ayinger AFAIK) and makes a damn good pils . . . arguably better than the genuine pils yeasts
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steve_flack

Re: Effin Bohemian Pilsner

Post by steve_flack » Thu Oct 30, 2008 1:00 pm

I was under the impression that it was a dried version of WLP830 (German Lager) rather than Ayinger. In the end what matters is the results though... :wink:

Of the top of my head 200g in 76L seems like a lot
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mysterio

Re: Effin Bohemian Pilsner

Post by mysterio » Thu Oct 30, 2008 4:34 pm

Mr Malty puts it as overpitching by a factor of 2.6 for a lager...

The 830 is a tasty yeast, i've found it produces a far cleaner tasting beer at 8C rather than 10C, has anyone else found that?
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Aleman
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Re: Effin Bohemian Pilsner

Post by Aleman » Thu Oct 30, 2008 9:09 pm

[url=http://www.fermentis.com/FO/EN/pdf/SaflagerW-34-70.pdf]Fermentis[/url state
80 to 120 g/hl for pitching at 12C – 15C. Increase dosage for pitching below 12C, up to 200 to 300 g/hl at 9C.
as I'm planning on pitching at 9-10C I thought the upper end would be a good idea . . . . although I could probably go for 125g and pitch at 12C then cool over 24 hours

Yes Steve the W34/70 is the Weihenstephan Yeast not Ayinger . . . I blame the aggro from She and the animals while I was typing . . . and they are going to come in for a lot of stick
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