| Amount | Fermentable | % |
|---|---|---|
| 9.00 pounds | Bohemian Pilsner Weyermann | 45% |
| 9.00 pounds | No19 Floor Malted Maris Otter Malt Crisp | 45% |
| 1.00 pounds | Carapils/Carafoam Weyermann | 5% |
| 0.50 pounds | Acidulated Weyermann | 2.5% |
| 0.50 pounds | Corn Yellow, Flaked Briess | 2.5% |
| 20.00 pounds | Total Fermentable Weight | 100% |
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 1.50 ounces | Crystal | 90 minutes | First Wort | Pellet | 3.3% | |
| 2.00 ounces | Magnum | 60 minutes | Boil | Pellet | 10.8% | |
| 1.00 ounces | Crystal | 10 minutes | Boil | Pellet | 3.3% | |
| 4.50 ounces | Total Hop Weight | |||||
| Amount | Non-Fermentable | Type | Use | Time |
|---|---|---|---|---|
| 2.00 g | Calcium Chloride (CaCl2) | Water Agent | Mash | 0 minutes |
| 1.00 g | Epsom Salt (MgSO4) | Water Agent | Mash | 0 minutes |
| 1.00 g | Gypsum (CaSO4) | Water Agent | Mash | 0 minutes |
| 9.00 ml | Lactic Acid | Water Agent | Mash | 0 minutes |
| 1.50 g | Calcium Chloride (CaCl2) | Water Agent | Sparge | 0 minutes |
| 1.00 g | Epsom Salt (MgSO4) | Water Agent | Sparge | 0 minutes |
| 1.00 g | Gypsum (CaSO4) | Water Agent | Sparge | 0 minutes |
| 4.00 ml | Lactic Acid | Water Agent | Sparge | 0 minutes |
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| Bohemian Lager | Wyeast Labs | 2124 | Liquid |
| # | Name | Time | Temp. | |
|---|---|---|---|---|
| 1 | Protein Rest | Temperature | 35 minutes | 122° F |
| 2 | Saccharification | Decoction | 45 minutes | 154° F |