BJCP 3B · Czech Lager
Bohemian Pilsner (Czech Premium Pale Lager)
| Stat | Range |
|---|---|
| OG | 1.044 – 1.06 |
| FG | 1.013 – 1.017 |
| ABV | 4.2% – 5.8% |
| IBU | 30 – 45 |
| SRM | 3.5 – 6 |
Appearance
Pale gold to deep gold. Brilliant clarity. Persistent dense white head.
Aroma
Rich, complex malt aroma with a doughy, slightly sweet character. Strong spicy-floral Saaz hop aroma. Low diacetyl, never absent in classic versions but a faint suggestion only. Clean fermentation.
Flavour
Soft malt sweetness balanced by a clean, drying bitterness. Spicy Saaz hop flavour throughout. Finish is dry but not crisp; the bitterness lingers.
Mouthfeel
Medium body, medium carbonation. The body is fuller than a German Pils because of the lower attenuation and softer water.
History
First brewed in Plzeň in 1842 by the city brewery's new Bavarian brewer, Josef Groll. The combination of soft local water, undermodified Moravian malt and Saaz hops created the world's first pale lager and the template for every Pilsner since.
Commercial examples
- Pilsner Urquell
- Budweiser Budvar (Czechvar)
- Czechvar
Bohemian Pilsner is the original pale lager and still one of the hardest beers to brew well. There’s nowhere for off-flavours to hide: no roast malt, no specialty hops, just clean Pilsner malt, soft water, Saaz, and patient cold fermentation followed by long lagering.
Key differences from German Pils: softer water, slightly fuller body, lower carbonation, and a faintly perceptible diacetyl note that the German style does not allow.
Recommended ingredients
- Weyermann Pilsner MaltA very pale, well-modified Continental base malt. The starting point for almost every German and Czech lager, and a clean canvas for Belgian ales.
- Saaz HopsThe original Czech noble hop. Spicy and herbal, never aggressive. The hop character of Bohemian Pilsner and a quiet partner in pale Belgian ales.
- Fermentis SafLager W-34/70The dry lager standard — a Weihenstephan 34/70 derivative producing clean, slightly sulphury, deeply attenuating ferments. Bohemian Pilsners and Helles start here.
Example recipes
Learn more
- Water chemistry — a practical introductionWhy brewing water matters, how to read a water report, and target profiles for the styles most homebrewers attempt first.
- Mashing — controlling sugar profile and bodyWhat happens chemically during the mash, why temperature matters, and how to step-mash for traditional Continental styles.
- Fermentation basicsHow yeast turns wort into beer, what temperature and pitch rate do, and what to watch for during primary fermentation.
- The boil — bitterness, sterilisation, and DMSWhat the boil does, why 60 minutes (or 90 for Pilsner malt), and how to manage evaporation and DMS.
- Fermentation control — temperature, schedule, packagingWhy fermentation temperature is the single most important brew-day variable, and how to manage it on a homebrew budget.
- Malt overview — base, specialty, and roastHow malt is categorised, what each category contributes, and how to read a malt spec sheet.
- Choosing a yeast for your beerHow to think about yeast strains by attenuation, flocculation, temperature range and flavour profile.