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Home » Recipes » Bad Tom's Czech Pilsner
Bad Tom's Czech Pilsner
Style:    Bohemian Pilsner
Brewed by:    Tom Hamilton
Batch Size:    11.75 Gallons (net to keg)
Boil Time:    90 Minutes
Actual OG    1.054
Actual FG    1.020
Est. IBU    43 IBUs
Efficency    63%
Recipe Index | Promash File
Grains, Extracts, Sugars
Malt Name Maltser Amount Percentage
Pilsner Malt Weyermann 19.0 lbs
Crystal 7-12L Weyermann 0.6 lbs
Name Form Alpha Amount Time
Czech Saaz Pellets 3.0% 6.0 oz 90
Czech Saaz Pellets 3.0% 1.7 oz 15
Czech Saaz Pellets 3.0% 0.5 oz 3
Man. Code Name Type Amount (Starter)
Wyeast 2007 Pilsen Lager Lager Large
Mash Schedule
Step Rest Temp Rest Time Heat Water
Mash In 122 F 20 minutes Infusion 5G @ 130
Sac Rest 153 F 90 minutes Direct
Fermentation Schedule
Step Rest Temp Rest Time (Days) Notes
1 70 F - Pitch and hold until a layer of foam begins to appear.
2 58 F 0.5
3 54 F 1
4 50 F 1
5 46 F 32
6 36 F 60-90 Preferably in stainless steel.
2 Tbsp Ph stabilizer
2 tsp Irish Moss

From Tom's notes:

Step infusion procedure:
Put 5-gals of the distilled water into a large kettle, heat to 130F.
Fire off.
Then add all of the grain and the Ph stabilizer to achieve c. 122F. Rest for 20-min.
Next, fire on and heat the mash to 153F. Rest at this temperature for 90-min.
Prepare the hot liquor tank by using approximately 12.75 gallons of tap water and 2-gallons of distilled water (for a total of 14.75 gallons). Heat to 170F.
Clarify wort, then sparge with 170F water.
Use 11.25 gallons of sparge water (you'll have 3.5 gal left-over in the HLT for cleaning, etc.)

In all, you'll have collected approximately 14.7 gallons of wort.

When the boil is complete after 90-min, you should have 12.5 gallons of wort in the kettle.

Chill wort to 77F, aerate, pitch yeast.
Ferment at ambient air temp of c. 70F until layer of foam begins to form.
Then go to 58F for about 12 to 15 hours.
Then to 54F
Drop the temp by 4-degrees per day until you reach 45F where it is held until fermentation is complete.
Keep in primary for 32 days.
Rack to stainless, and lager at 38 to 45F for at least 60 days (although 90 days would be better).

This beer dramatically improves after 60 days. When you drank it, it was 75 days into lagering.
After lagering, counter-pressure rack to clean cornies (to get it off the fallout).

Obviously, you'll need to adapt this recipe to fit the nuances of your system.
However, it'll still come out as yellow beer! Enjoy!


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