Bohemian Pilsner

Style: Bohemian Pilsner (Czech Premium Pale Lager)

Batch size	19 L
Target OG / FG	1.05 / 1.014
ABV / IBU / SRM	4.7% · 38 · 4
Boil	90 min
Primary ferment	12 °C for 14 days

Fermentables

Ingredient	Weight	%
Weyermann Pilsner Malt	4.5 kg	100%

Hops

Hop	Grams	Time	Use
Saaz Hops	60 g	90 min	bittering
Saaz Hops	30 g	30 min	flavour
Saaz Hops	30 g	5 min	aroma

Yeast

Fermentis SafLager W-34/70 — The dry lager standard — a Weihenstephan 34/70 derivative producing clean, slightly sulphury, deeply attenuating ferments. Bohemian Pilsners and Helles start here.

Mash schedule

Step	Temp	Time
protein rest	52 °C	15 min
saccharification	65 °C	45 min
mash-out	76 °C	10 min

Procedure

Mash with low-mineral (or RO + brewing salts) water.
Step mash 52 → 65 → 76 °C.
90-minute boil to drive off DMS from the Pilsner malt.
Cool to 10 °C, pitch two sachets of W-34/70 onto well-aerated wort.
Primary at 12 °C for ~7 days. Raise to 15 °C for 48 hours (diacetyl rest) once gravity is within 5 points of FG.
Cold-condition (lager) at 1-3 °C for 4-6 weeks before packaging.

Tasting notes

Soft malt sweetness, spicy Saaz throughout, dry but not crisp finish. Faint suggestion of diacetyl — a feature of the style.

A faithful single-malt, single-hop Pilsner using Weyermann Pilsner malt and Czech Saaz. The 90-minute boil is non-negotiable — Continental Pilsner malts are higher in SMM (the DMS precursor), and a shorter boil leaves a corn-like note.

Water

If your tap water exceeds 100 ppm calcium or 50 ppm sulphate, dilute heavily with reverse-osmosis water before mashing. Bohemian Pilsner needs soft water.