user 103868
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- Joined
- 12/1/23
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I see the silhouette of a beer, and it shines golden and pure and all Bohemian Pilsners should! This well-crafted pilsner will be the envy of all brewers with pleasing operatic nuances of noble hops supported by European malt of the highest quality. 'Sazzed' up and looking for a good time, Bohemian Rhapsody will have you doing the Fandango all night long!
Note: Results may vary depending on the types of equipment used. If using the Grainfather, go to grainfather.com to strike water and sparge water calculations. Final batch volumes may vary depending on the brewing system used.
340g - Best Malz Caramel Pilsner Malt
60 min - 45g Saaz Hops
30 min - 45g Saaz Hops
15 min - Whirlfloc Tablet
10 min -25g Saaz Hops
0 min -25g Saaz Hops
2 Packet - Mangrove Jack's Bohemian Lager Yeast
Brew Time: 2 months
Lauter/Sparge: Sparge with enough 75°c water to achieve 28L pre-boil volume
Boil Schedule: Boil for 90 mins, adding hops and whirlfloc as indicated.
Fermentation: Rehydrate yeast before cooling wort to 15°c aerate wort and pitch rehydrate yeast cream. Ferment at 10°c for 2 weeks or until SG reaches 1.012, then transfer to keg/carboy/secondary fermenter to lager at 2°c for a minimum of 4 weeks before bottling or enjoying.
Cheers!
Wallington's WRG
- OG - 1.056
- FG - 1.012
- IBU - 40
- SRM - 4
- ABV 5.7%
Note: Results may vary depending on the types of equipment used. If using the Grainfather, go to grainfather.com to strike water and sparge water calculations. Final batch volumes may vary depending on the brewing system used.
Ingredients for the Bohemian Rhapsody
5.45kg - Weyermann Pilsner Malt340g - Best Malz Caramel Pilsner Malt
60 min - 45g Saaz Hops
30 min - 45g Saaz Hops
15 min - Whirlfloc Tablet
10 min -25g Saaz Hops
0 min -25g Saaz Hops
2 Packet - Mangrove Jack's Bohemian Lager Yeast
Brew Time: 2 months
Instructions
Mash Schedule: 67°c for 60 mins (optional: add 5.2pH buffer to strike water)Lauter/Sparge: Sparge with enough 75°c water to achieve 28L pre-boil volume
Boil Schedule: Boil for 90 mins, adding hops and whirlfloc as indicated.
Fermentation: Rehydrate yeast before cooling wort to 15°c aerate wort and pitch rehydrate yeast cream. Ferment at 10°c for 2 weeks or until SG reaches 1.012, then transfer to keg/carboy/secondary fermenter to lager at 2°c for a minimum of 4 weeks before bottling or enjoying.
Cheers!
Wallington's WRG
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