Bo Pils For Christmas

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Andrew, how did this end up?

(old post brought to life again)

Hi Slugger, boy that is an old post. From a sketchy memory the beer was all consumed over a three day period with no complaints. It was a little grassy from the final addition of saaz so I skip that now, and I tend to correct my PH in the HLT to about 6.5 with Phos acid, this usually brings the mash down to 5.3.
Some changes have been made to my pilsner brewing. I don't think aroma hops are a good idea for a pilsner, but that is just my opinion
I have 60lt fermenting at the moment using three equal hop additions at 60, 40 and 20 minutes with no aroma hops. I have to say this is starting to taste very much like the commercial pilsners that I have been trying to replicate and the hops have blended into the malt very well.
here's the recipe if your interested.
View attachment Budvar.bsm

Batch Size: 25.00 L
Boil Size: 31.00 L
Estimated OG: 1.052 SG
Estimated Color: 3.7 SRM
Estimated IBU: 40.9 IBU
Brewhouse Efficiency: 65.0 %
Boil Time: 60 Minutes

Amount Item Type % or IBU
3.00 kg Pale Malt, Galaxy (Barrett Burston) (1.5 SRGrain 46.2 %
3.00 kg Pilsner Malt Powells (1.5 SRM) Grain 46.2 %
0.50 kg Vienna Malt Powells (4.1 SRM) Grain 7.7 %
55.00 gm Saaz [3.30%] (60 min) Hops 16.5 IBU
55.00 gm Saaz [3.30%] (40 min) Hops 14.4 IBU
55.00 gm Saaz [3.30%] (20 min) Hops 10.0 IBU
1 Pkgs Budvar 2000 (Wyeast) [Starter 1000 ml] Yeast-Lager

Mash Schedule: Batch Sparge light body
Total Grain Weight: 6.50 kg
Name Description Step Temp Step Time
Mash In Add 19.50 L of water at 74.8 C 67.0 C 60 min

Cheers for the reply andrew, reason I did ask was I am planning my bo pils recipe for the xmas case.

I was thinking of aroma steeping some plugs for 20 mins at flameout, do you advise agaist all aroma hops or have you been scared away in the past (as I have) by pellets

My Planned brew:

Recipe Specifications
Batch Size: 20.00 L
Boil Size: 30.56 L
Estimated OG: 1.045 SG
Estimated Color: 8.9 EBC
Estimated IBU: 37.2 IBU
Brewhouse Efficiency: 62.0 %
Boil Time: 75 Minutes

Amount Item Type % or IBU
200.00 gm Rice Hulls (0.0 EBC) Adjunct 4.1 %
4250.00 gm Bohemian Pilsner (Weyermann) (4.0 EBC) Grain 86.7 %
450.00 gm Munich Malt (15.0 EBC) Grain 9.2 %
70.00 gm Saaz [2.90%] (20 min) Hops 17.0 IBU
40.00 gm Saaz [2.90%] (60 min) Hops 16.0 IBU
50.00 gm Saaz [2.90%] (75 min) (Mash Hop) Hops 4.2 IBU
28.00 gm Saaz [3.30%] (20 min) (Aroma Hop-Steep) Hops -
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
6.00 gm Calcium Chloride (Mash 60.0 min) Misc
1 Pkgs Czech Budejovice Lager (White Labs #WLP80Yeast-Lager

Mash Schedule: Double Infusion, Light Body
Total Grain Weight: 4900.00 gm
Name Description Step Temp Step Time
Protein Rest Add 9.20 L of water at 55.6 C 50.0 C 30 min
Saccrification Add 8.18 L of water at 86.6 C 65.6 C 30 min
Mash Out Add 8.18 L of water at 99.1 C 75.6 C 10 min
To be honest Slugger I just don't think that a good pils is hop aroma driven, of all the commercial samples I have had the aroma is an equal combination of hop and malt. I have always found that steeping gives too much of a raw hop aroma to the beer that sort of detracts from the maltiness (in Pilsners).

I have never been able to get the malt hop balance right in my Pilsners and I think it may be because I was relying on the aroma/steeping hops to give me that Pilsner quality and that was just making the beer overaroma'd :blink: if you know what I mean. Anyway time will tell.

Here are a couple of interesting articles from St Pats in regards to the Budvar
St Pats recipes
Brewing instructions


I just transferred a 40 litre batch of Pils from 2ndary kegs to serving kegs last night. It's got a fair blast of Saaz plugs late and at knockout. To say they're a vast improvement on the pellets is a definite understatement. Very nice indeedy. :beerbang: Andrew may well be right as I had to refire the boiler thus throwing my late/finishing additions out of skew. Long story, the boiler runoff kinda blocked up with hop spooge, so I had to blow it back in and reboil the wort to sanitize. The pic tells a thousand words. :lol:

The malt/hops are nicely in balance but maybe just a smidge on the bitter side with say more of a Saaz character than full on aroma. :unsure:

Just as an aside. Being a no chill batch allowed me to pitch the yeast at 8 degrees instead of my usual 12-13. It's only early days but I reckon a nice, cold pitch has done wonders for the beer. Not even the faintest whiff of diacetyl as early as the end of primary fermentation.

I used the now defunct Wyeast 2002 Gambrinus yeast. Why they discontinued this gem is beyond me. :( Gives it a little bit of the Czech something I've been looking for.

FWIW Here's the recipe.

Chilla B-Gone Pils

A ProMash Recipe Report

BJCP Style and Style Guidelines

02-A Pilsner, German Pilsner (Pils)

Min OG: 1.044 Max OG: 1.050
Min IBU: 25 Max IBU: 45
Min Clr: 4 Max Clr: 12 Color in EBC

Recipe Specifics

Batch Size (L): 47.00 Wort Size (L): 47.00
Total Grain (kg): 9.20
Anticipated OG: 1.050 Plato: 12.30
Anticipated EBC: 7.0
Anticipated IBU: 37.9
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes


% Amount Name Origin Potential EBC
97.8 9.00 kg. Weyermann Pilsner Germany 1.038 4
2.2 0.20 kg. Weyermann Carapils (Carafoam) Germany 1.037 3

Potential represented as SG per pound per gallon.


Amount Name Form Alpha IBU Boil Time
28.30 g. Saaz Plug 3.30 0.0 0 min.
110.00 g. Hallertauer Pellet 4.20 32.3 60 min.
28.30 g. Hallertau Hersbrucker Plug 4.20 3.9 30 min.
28.30 g. Saaz Plug 3.30 1.6 15 min.


Amount Name Type Time
0.00 Oz Irish Moss Fining 15 Min.(boil)


WYeast 2002 Gambrinus

Warren -


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