I am planning to brew a "pseudo" Bohemian pilsener. I call it pseudo as I won't be doing any actual lagering, nor am I planning to ferment using lager yeast or at lager temps.
My recipe is as follows: Brewfather
Lastly, if you have any other improvements suggestions they are always welcome. I realize the choice of yeast may not be optimal (perhaps producing a bit more fruity flavour than the original style desires), and some people may want to crucify me for trying to call it a pilsener or lager The yeast choice is simply based on the fact that my fermentation temp cannot be controlled and will most likely be 24 -26 degrees (Summer in an apartment :/)
Cheers!
My recipe is as follows: Brewfather
I am mainly asking for advice on the choice of malt (Weyermann Floor malted bohemian) and if my mash schedule and time (60min) suits this malt (stole the schedule from another related thread). I am not interested in doing a more complicated mash than simply raising and lowering temps (sorry don't remember the fancy terms), so I rather choose another base malt than doing anything too complicated. Also, I put the boil time to 90 as I have heard it helps reduce DMS, what are your toughts on this in this case? Is it unnecessary?Bohemian pseudo pilsener
Bohemian-Style Pilsener
4.9% / 11.5 °P
Recipe by
Matheos Mattsson
All Grain
Maischfest
75.8% efficiency
Batch Volume: 21 L
Boil Time: 90 min
Mash Water: 15.56 L
Sparge Water: 12.91 L
Total Water: 28.47 L
Boil Volume: 25.33 L
Pre-Boil Gravity: 1.040
Vitals
Original Gravity: 1.046
Final Gravity: 1.009
IBU (Tinseth): 29
BU/GU: 0.62
Color: 8.1 EBC
Mash
Temperature — 63 °C — 20 min
Temperature — 70 °C — 30 min
Temperature — 76 °C — 10 min
Malts (4.33 kg)
3.85 kg (88.9%) — Weyermann Floor-Malted Bohemian Pilsner — Grain — 2.5 EBC
350 g (8.1%) — Weyermann Munich I — Grain — 15 EBC
130 g (3%) — Castle Malting Chateau Biscuit — Grain — 50 EBC
Hops (75.1 g)
37.3 g (22 IBU) — Saaz 4.5% — Boil — 60 min
18.9 g (5 IBU) — Saaz 4.5% — Boil — 10 min
18.9 g (1 IBU) — Saaz 4.5% — Aroma — 15 min hopstand
Hopstand at 80 °C
Yeast
1 pkg — Lallemand (LalBrew) Voss Kveik 80%
Fermentation
Primary — 20 °C — 14 days
Carbonation: 2.4 CO2-vol
Lastly, if you have any other improvements suggestions they are always welcome. I realize the choice of yeast may not be optimal (perhaps producing a bit more fruity flavour than the original style desires), and some people may want to crucify me for trying to call it a pilsener or lager The yeast choice is simply based on the fact that my fermentation temp cannot be controlled and will most likely be 24 -26 degrees (Summer in an apartment :/)
Cheers!