Sub-style of lager originating in the Czech
Republic city of Pilsen. Bohemian Pilseners are slightly more
medium bodied, and they can be as dark as a light amber color.
This style balances moderate bitterness and Noble-type hop aroma
and flavor with a malty, slightly sweet, medium body. Diacetyl
may be perceived in extremely low amounts. A toasted,
biscuit-like malt character may be evident at low levels. There
should be no chill haze. Its head should be dense and rich. The
very first pilsner ever brewed commercially was Pilsner Urquell
in 1842 - still the quintessential example of the style. All
subsequent pilsners are basically a knock-off of Pilsner
Urquell. In fact, the American "macrobrew" Budweiser is a poor
mockery of this style of beer.
8 ounces German light crystal malt
2 ounces German Munich malt
6 pounds extra-light DME
6-1/2 ounces Saaz hops
1 teaspoon Irish moss
Wyeast 2278 Czech pilsner yeast
1-1/4 cup extra-light DME
Place the crushed specialty grains in a
nylon hop bag and steep them in 1 gallon of preheated 150º
water for 30 minutes.
Drain and discard the spent grains.
Bring at least 3 gallons of liquor to a
boil, remove the brew kettle from the heat source then stir
in the extract and 4 ounces of the hops.
Return the brew kettle to the heat source
and boil for 45 minutes, then add 1 ounce of the hops and
the Irish moss.
Boil for an additional 12 minutes, then add
1 more ounce of the hops.
Boil for an additional 3 minutes, then
remove the brew kettle from the heat source, cover it and
drop the temperature of the wort as quickly as possible to
Once the wort has cooled to below 77º F,
take an original gravity reading, pour the wort into a
primary fermenter through a funnel with a strainer and add
enough cool water to create 5 gallons.
Once the wort has been transferred to the
primary fermenter, pitch the yeast, stir the wort
vigorously, seal the fermenter with an airlock and ferment
at approximately 42-52º F for 1 week.
Rack the beer to a secondary fermenter,
dry-hop the remaining hops and allow the beer to finish
Once fermentation is complete, rack the beer
to a bottling bucket, prime with the extra-light DME and
bottle and condition as usual.