Bohemian Pilsner July 2026
Brewed: 18th July 2026 • Style: Pilsner
Key Stats
| OG | FG | ABV | IBU | EBC |
| 1.054 | 1.010 | 5.8% | 38 | 7.8 |
Recipe Summary
| Parameter | Value |
|---|
| Brew Length | 40 L |
| Floor Malted Pilsner | 10,400 g |
| Saaz | 250 g |
| Mash Time | 90 min |
| Boil Time | 90 min |
Mash Schedule
| Step | Temp | Measure |
|---|
| HLT Liquor Heated To | 78°C | 26 L |
| Strike Temperture | 71°C | N/A |
| Mash Temperature | 64°C | 90 min |
| Top Up | 78°C | 8 L |
| Batch Sparge | 78°C | 26 L |
Boil Additions
| Hops Etc. | Amount | Time |
|---|
| Saaz | 150 g | 90 min |
| Saaz | 50 g | 10 min |
| Saaz | 50 g | 0 min |
| Protofloc | 1 tablet | 10 min |
Water Profile
| Parameter | Value |
|---|
| CaC03 Measured | 114 ppm |
| CaC03 Required | 30 ppm |
| CaC03 Reduction | 84 ppm |
| AMS per 10 L | 4.6 ml |
| Mash Water - 26 L | 12 ml AMS |
| Sparge Water - 26 L + 8 L | 15.6 ml AMS |
| Campden | 1/2 tsp |
| Gypsum | 1 tsp |
Fermentation
| Parameter | Value |
|---|
| Yeast | WHC Einstein 2 x 11g |
| Temperature | 12°C |
| Primary | 14 days |
| Cold Crash | 7 days |
Journal Notes
1
Mashing
- Strike water heated to 78°C, settled at 71°C.
- Mash temp settled at 64.4°C.
- Mash held at 64°C for 90 minutes.
- Final Mash Temperature 64°C.
- Top up with 8 L of 78°C and re-circ for 10 minutes.
- Batch sparge with 26 L of 78°C water.
2
Boiling / Cooling
- Boil for 90 minutes with hop addition at 90 Min.
- IC added 15 minutes before finish to sterlisie.
- Protofloc added at 10 minutes bfore finish.
- 2nd hop addition added at 10 minutes before finish.
- Recirc was run to sterilise hoses and pump.
- 3nd hop addition added at after flame out at 90C.
- Wort cooled to 30°C in 40 minutes using immersion chiller.
- Recirc run intermittently to aid cooling
- Wirlpooled by stirring and left to settle.
3
Fermentation
- Brix reading was 13.3, which is 1054 SG.
- Wort transferred to fermenter and aerated.
- Yeast pitched at 16°C, 18th July at 23:00
- Fermentation started within 24 hours, with a few bubbles. Temperature is stable at 12°C.
- 20/07/2026 - Fermentation is well under way and a thin Krausen has formed.
- 21/07/2026 - A fuller Krausen has now formed and fermntation is progressig well.
- 23/07/2026 - Thick Krausen with yeast on top. Temperature stable at 12°C.
- 24/07/2026 - Brix reading of 9, which equates to 1.025 SG.
- 26/07/2026 - 10:00 - Brix now 6.5, which equates to 1.010 SG. Temperature set to 13.5°C.
- 26/07/2026 - 20:00 - Temperature set to 14.5°C.
- 27/07/2026 - 10:00 - Temperature set to 16.5°C.
- 27/07/2026 - 20:00 - Temperature set to 18°C.
- 29/07/2026 - 10:00 - Temperature set to 0°C for cold crash.