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This is the closest i think i could have come to matilda bay's Bohemiam Pilsener, i was aiming for a pils urq, but i think due to a longer than required diacetyl rest i may have lefta bit of residual diacetyl, wi ch i think MBBP has and a more grainy texture than Urq, i eneded up with a great beer (in my eye's) anyway, as i enjoy Bohemian quite a bit, still cc'ing with some dry hopped sazz atm but still very very happy with this (thanks ash)

here's the recipe anyway's

Gibbohemian
Bohemian Pilsner


Type: All Grain
Date: 2/08/2007
Batch Size: 22.00 L
Brewer: Gibbo
Boil Size: 27.88 L Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (7.5 gal) and Cooler (48 qt)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 70.0
Taste Notes:

Ingredients

Amount Item Type % or IBU
4.00 kg Pilsner (Weyermann) (3.3 EBC) Grain 72.7 %
1.00 kg Vienna Malt (Weyermann) (5.9 EBC) Grain 18.2 %
0.50 kg Pilsner (2 Row) Ger (3.9 EBC) Grain 9.1 %
88.00 gm Saaz [2.70%] (60 min) Hops 24.2 IBU
28.30 gm Saaz [2.50%] (10 min) Hops 2.8 IBU
20.00 gm Saaz [2.70%] (Dry Hop 3 days) Hops -
30.00 gm Saaz [2.50%] (30 min) (Aroma Hop-Steep) Hops -
22.00 L Sydney Water
1 Pkgs Czech Budejovice Lager (White Labs #WLP802) Yeast-Lager



Beer Profile


Measured Original Gravity: 1.050 SG
Final Gravity: 1.012 SG
Alcohol by Vol: 5.2 %
Bitterness: 27.0 IBU Calories: 470 cal/l
Est Color: 7.7


Mash Profile

Mash Name: Single Infusion, Medium Body Total Grain Weight: 5.50 kg
Sparge Water: 11.96 L Grain Temperature: 22.2 C
Sparge Temperature: 75.6 C TunTemperature: 22.2 C
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Name Description Step Temp Step Time
Mash In Add 14.34 L of water at 74.4 C 67.8 C 60 min
Mash Out Add 8.03 L of water at 91.5 C 75.6 C 10 min

looks like an excellent recipe, i think i might try and make a nice pils next..

One thing i did notice was you saaz you used had low AA%. i think the stuff i have at home is about 4, and the average is between 3-6%....

I guess the AA% is seasonal.

I look forward to making it...

yeah unfortunatly i got a low AA sazz, its alway's a gamble, and like you said, seasonal, i'm taking TL's advice though now and will use NB for most of my lager bittering, less hops need be used = less trub = less money spent on hops!! its a win win, plus they apparently have the same soft bittering advantages as most of the nobles.

I'm having another go at this recipe with some carapils and the budvar yeast next