Pilsner: core range
Description: A Bohemian (Czech) style pilsner. Golden colour with a full and slightly sweet malt character balanced by a firm bitterness and plenty of Saaz hop flavour and aroma.
Malts: Pilsner, Vienna, and CaraPils
Mash temperature: 67°C
Hopping: 38 – 40 IBU, Magnum, Saaz. The Saaz is added four times over the course of the boil.
Recommended yeast/fermentation comments: First choice is to ferment cold, 10 to 12° C, with Saflager W-34/70 – ideally use two sachets. The W-34/70 can also be used at temperatures up to about 20° C. It will still ferment cleanly, but produce a softer finish in the mouth rather than the traditional crispness of a lager.
Other dried lager yeasts to use include the Saflagers S-23 and S-189, and Mauribrew 497.
To ferment at ambient temperatures, Nottingham or Safale US-05 are good choices for a slightly drier finish. For a sweeter finish, use Safale S-04.
Modifications: Dry hop with Saaz at 1 to 3 grams per litre.