🇨🇿 Czech-Style Pilsner (All Tchecomalt Base)

Batch Size

23 Litres
Boil Time: 90 minutes

Target Specs

• OG: 1.048

• FG: 1.010–1.012

• ABV: ~4.8–5.0%

• IBU: 32–35

• Colour: 6–8 EBC

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🧾 Grain Bill

• 4.8 kg Tchecomalt Pilsen Malt (100%)

That’s it — traditional Czech pilsners are beautifully simple.

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🌿 Hops (Classic Saaz Profile)

• 35 g Saaz – 60 min

• 25 g Saaz – 20 min

• 25 g Saaz – 5 min

• Optional: 20 g Saaz – whirlpool (10–15 mins at 80°C)

IBU lands around 32–35 depending on AA%.

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🧪 Yeast

Choose a clean Czech or German lager strain:

• Fermentis W-34/70 (very reliable dry option)

Pitch healthy — ideally a starter or 2 packs.

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🔥 Mash Schedule

Option 1 – Single Infusion (Modern & Easy)

• 65°C – 60 mins

• 72°C – 15 mins

• Mash out 78°C – 10 mins

Option 2 – Authentic Czech Decoction (Richer Malt Depth)

If you want to showcase Tchecomalt properly:

1. 62°C – 30 mins

2. Pull thick decoction, boil 15–20 mins

3. Return to raise to 72°C – 30 mins

4. Mash out 78°C

Decoction enhances:

• Bread crust character

• Fuller malt depth

• Traditional Czech profile

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❄️ Fermentation

• Ferment at 10–12°C

• Raise to 15°C for 2–3 day diacetyl rest

• Lager at 2°C for 3–6 weeks

Patience makes this beer exceptional.

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💧 Water Profile (Very Important)

Czech pilsners prefer soft water:

• Low sulfate

• Moderate chloride

• Calcium 40–60 ppm

If using Gold Coast tap water, cutting with 30–50% RO water helps soften bitterness and round the malt.

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🍺 Expected Result

• Soft, rounded bitterness

• Light honey/biscuit malt

• Crisp, clean finish

• Noble hop spice

• Long, elegant aftertaste

This recipe lets the Tchecomalt Pilsen really speak — delicate but structured.

Priced per kilo

Sack prices on application