Origins Bohemian Pilsner Beer Kit - All Grain

Description

Your Origins Bohemian Pilsner draws on traditional Czech lagers and gives you a crisp, refreshing beer with brilliant gold color and remarkable clarity. Raven Bohemian Pilsner Malt forms the base and contributes delicate notes of honey, biscuit, and cracker-like sweetness, while Caramel Malt 10L and Aromatic Munich Malt 20L add subtle depth to the malt character.

Czech Saaz hops deliver clean bitterness along with earthy, herbal, floral, and lightly spicy aromas and flavors that complement the soft malt backbone. The SafLager W-34/70 yeast ferments cleanly at cool temperatures so the malt and hop notes remain prominent in your finished beer.

Your Origins Bohemian Pilsner kit never sits on a shelf. Your grains are crushed to order, your ingredients are packed fresh, and you don't pay for a flashy box. It's all about giving you the freshest ingredients to make your best beer.

Beer Specifications

• ABV: 4.9% - 5.2%
• Original Gravity: 1.052 - 1.058
• Final Gravity: 1.009 - 1.011
• IBUs: 33
• SRM: 5

Disclaimer: All calculations are approximate.

Ingredients

Grain Bill

• 9.5 lbs Raven Bohemian Pilsner Malt
• 8 oz Caramel Malt 10L
• 6 oz Aromatic Munich Malt 20L

Hops (substitutions based on availability)

• 4 oz Saaz Hops

Yeast (substitutions based on availability)

• 2x Packet of Dry Yeast (SafLager W-34/70)

Also Included

• 5 oz Priming Sugar

Instructions

Hop Schedule

• 60 minutes: 2 oz Czech Saaz
• 15 minutes: 1 oz Czech Saaz
• 5 minutes: 1/2 oz Czech Saaz
• Flameout: 1/2 oz Czech Saaz

Prepare Equipment

1. Thoroughly clean and sanitize all brewing equipment, including your mash tun, brew kettle, fermenter, airlock, and hoses.
2. Have your chilling method (e.g., immersion chiller) ready to quickly cool the wort to ~60°F.

Mash

1. Heat 3.25 - 4.0 gallons of water to 162°F. *Adjust for your brewing systems temperature loss.
2. Slowly stir in the crushed grain bill to avoid clumping and ensure even mash consistency.
3. Mash for 60 minutes at 151°F, stirring every 15 minutes to maintain consistency.

Sparge

1. Heat an additional 4 gallons of water to 168°F for sparging.
2. Sparge slowly, rinsing the grain bed and collecting around 6.5 gallons of wort total (adjust for your system’s boil-off rate).

Boil & Hop Schedule

1. Bring the collected wort to a rolling boil. Watch carefully for boil-overs early on.
2. Total Boil Time: 60 minutes
3. 60 min: Add 2 oz Czech Saaz
4. 15 min: Add 1 oz Czech Saaz
5. 5 min: Add 1/2 oz Czech Saaz
6. Flameout: Add 1/2 oz Czech Saaz
7. Keep the boil steady, stirring occasionally to prevent scorching.

Cool & Transfer

1. After the 60-minute boil, rapidly cool the wort to around 60°F.
2. Transfer the cooled wort to a sanitized fermenter, leaving as much hot break and hop trub behind as possible. Top up to 5 gallons total in your primary fermentation vessel if needed. Use cool, filtered water.

Fermentation

1. Pitch 2 packets of SafLager W-34/70 Yeast at ~60°F.
2. Ferment at 60°F for 2 weeks, ensuring the temperature stays steady.
3. *This yeast has a wide temperature range (50-68°F). Lower temperatures on this range are ideal for this brew if equipment allows you to do so.

Lagering

1. Slowly decrease temperature to 34°F over the course of 2 weeks. Bring the beer back to ~60°F for three days before bottling for a diacetyl rest and ensure fermentation is complete.
2. Verify stable final gravity (no change over 2–3 days) before bottling.

Priming for Bottling

1. Dissolve 5 oz of priming sugar in 2 cups boiling water and let it cool.
2. Transfer the beer from the fermenter into a sanitized bottling bucket, leaving behind sediment.
3. Stir in the priming sugar solution evenly and vigorously enough to aerate the wort for healthy fermentation.
4. Bottle the beer using sanitized bottles and cap them securely.
5. Store bottles at room temperature for 2-3 weeks for carbonation.

Kegging

1. Transfer the beer into a sanitized keg.
2. Seal and purge oxygen by burping the keg with CO₂.
3. Set the CO₂ regulator to 12 PSI and store at 38°F for 2-3 weeks before serving.