Preparations were made all week and then came time to brew the Bohemian Pilsner. The weather didn’t necessarily cooperate. It was raining steadily all day and into the evening.
With ever more preparation, I took a tarp and some string and created a quick shelter for the kettle and burner.
Mashed in at 154°F using a combination of filtered tap and distilled water as suggested by many online resources, trying to get my water as soft as possible.
The boil went on for 90 minutes so I could protect against Dimethyl sulfide (DMS) because of the high percentage of pilsner malt in my recipe. I am not sure if I needed to boil that long but again, those online resources will start messing with you after a while.
Full disclosure: we are an online resource here to mess with you… Just kidding but we are trying to figure out this homebrewing thing as best we can.
Anyway, the yeast starter was rocking by the time the wort was cooled and ready to transfer. I siphoned the starter “beer” off the yeast cake and then racked my bohemian pilsner wort on top of the yeast cake at the bottom of my fermenter.
The fridge was chilling at 50°F so we’re ready for the next two weeks of maintaining fermentation temperatures.
Petr
Hey, I am from Czech and the 90 minute boil is a must, so do not shorten the boil next time 🙂
John
Hi Petr,
I did boil for 90 minutes. I questioned the need to boil for that long but I did it anyway.
chris
I’ll let you know. I made a german pilsener the other day. Infusion mash for 80 min, boil for 70 min. Only used pilsener malt and hallertau hops. primary has been going for 2 weeks and is not finished so i’ll let it run its course, then 2 day diacetyl rest and 1-2 months + at 32 F. Should be good for august.