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Bohemian Lager recipe

Verschiedene Biersorten

For 10, 20 and 50-litre Braumeister

Recipe for 10-litre Braumeister

Ingredients

12 l of brewing water to start with plus sparging water
1.6 kg Bohemian Lager malt
0.5 kg Carahell
0.3 kg Wheat malt
10 g Hallertauer hops (8 % alpha)
3 g Cascade hops (6 % alpha)
½ packet Saflager S-23 yeast

Method

Mash programme

  1. 62 °C › Start mashing
  2. 62 °C › 40 min
  3. 72 °C › 30 min
  4. 78 °C › 10 min
  5. Boiling › 80 min

Hop addition

5 g Hallertauer › 65 min before end of boil
3 g Hallertauer › 40 min before end of boil
2 g Hallertauer hops at end of boil
3 g Cascade hops at end of boil

Original gravity

12 °P with 11 litres

Fermentation

Fermentation temperature at around 12 ºC

Maturing

2-3 days at room temperature, followed by 3-4 weeks in the refrigerator at 5 °C.

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Recipe for 20-litre Braumeister

Ingredients

23 l of brewing water to start with plus sparging water
3.0 kg Bohemian Lager malt
1.0 kg Carahell
0.5 kg Wheat malt
20 g Hallertauer hops (8 % alpha)
5 g Cascade hops (6 % alpha)
1 packet Saflager S-23 yeast

Method

Mash programme

  1. 62 °C › Start mashing
  2. 62 °C › 40 min
  3. 72 °C › 30 min
  4. 78 °C › 10 min
  5. Boiling › 80 min

Hop addition

10 g Hallertauer › 65 min before end of boil
5 g Hallertauer › 40 min before end of boil
5 g Hallertauer hops at end of boil
5 g Cascade hops at end of boil

Original gravity

12 °P with 21 litres

Fermentation

Fermentation temperature at around 12 ºC

Maturing

2-3 days at room temperature, followed by 3-4 weeks in the refrigerator at 5 °C.

Download recipe (PDF)

Recipe for 50-litre Braumeister

Ingredients

55 l of brewing water to start with plus sparging water
8.0 kg Bohemian Lager malt
2.0 kg Carahell
1.0 kg Wheat malt
50 g Hallertauer hops (8 % alpha)
12 g Cascade hops (6 % alpha)
2 packets Saflager S-23 yeast

Method

Mash programme

  1. 62 °C › Start mashing
  2. 62 °C › 40 min
  3. 72 °C › 30 min
  4. 78 °C › 10 min
  5. Boiling › 80 min

Hop addition

25 g Hallertauer › 65 min before end of boil
13 g Hallertauer › 40 min before end of boil
12 g Hallertauer hops at end of boil
12 g Cascade hops at end of boil

Original gravity

12 °P with 52 litres

Fermentation

Fermentation temperature at around 12 ºC

Maturing

2-3 days at room temperature, followed by 3-4 weeks in the refrigerator at 5 °C.

Download recipe (PDF)

For 200 and 500-litre Braumeister

Recipe for 200-litre Braumeister

Ingredients

230 l of brewing water to start with plus sparging water
34.0 kg Bohemian Lager malt
4.0 kg Carahell
2.50 kg Wheat malt
220 g Hallertauer hops (8 % alpha)
40 g Cascade hops (6 % alpha)
2 packets Saflager S-23 yeast

Method

Mash programme

  1. 62 °C › Start mashing
  2. 62 °C › 40 min
  3. 72 °C › 30 min
  4. 78 °C › 10 min
  5. Boiling › 80 min

Hop addition

100 g Hallertauer › 65 min before end of boil
60 g Hallertauer › 40 min before end of boil
60 g Hallertauer hops at end of boil
40 g Cascade hops at end of boil

Original gravity

12 °P with 210 litres

Fermentation

Fermentation temperature at around 12 ºC

Maturing

2-3 days at room temperature, followed by 3-4 weeks in the refrigerator at 5 °C.

Download recipe (PDF)

Recipe for 500-litre Braumeister

Ingredients

550 l of brewing water to start with plus sparging water
80.0 kg Bohemian Lager malt
15.0 kg Carahell
5.0 kg Wheat malt
500 g Hallertauer hops (8 % alpha)
120 g Cascade hops (6 % alpha)
3 packets Saflager S-23 yeast

Method

Mash programme

  1. 62 °C › Start mashing
  2. 62 °C › 40 min
  3. 72 °C › 30 min
  4. 78 °C › 10 min
  5. Boiling › 80 min

Hop addition

250 g Hallertauer › 65 min before end of boil
130 g Hallertauer › 40 min before end of boil
120 g Hallertauer hops at end of boil
120 g Cascade hops at end of boil

Original gravity

12 °P with 520 litres

Fermentation

Fermentation temperature at around 12 ºC

Maturing

2-3 days at room temperature, followed by 3-4 weeks in the refrigerator at 5 °C.

Download recipe (PDF)

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