There 20 pounds of this in the garage, and it will be mashed soon. Doing a Bo-Pils, go figure.
Does this need a protein rest? Any advice is appreciated.
You do not need to.
If you do Protein rest do not make it longer then 15 min.
It is little bit darker then German Pilsner from the same maltster.
I like that malt.
Reviving this thread because I’m thinking about brewing a BoPils in the next month or so (I had my first Krusovice Imperial 12º the other night and loved the complex malt character).
So, if you read this Jeff, did you end up doing the protein rest? What was your mash schedule? And how did the beer turn out?
I’d be interested in getting your take on BoPils too, Thirsty_Monk!
I brew Bo Pilz with this malt about 4 weeks about. I did low temp rest at 110F and three step mash with one decoction. Not sure If I had to, but it helps me to get the PH right. So far taste great. I’ll be racking it into kegs this weekend and get a better taste then.
Where did you get Krusovice 12, Pawtucket Patriot? Is is sold in USA or did you travel.
I suggest a Hochurz double decoction with this malt. I’ve always had awesome results!
Did a hochkurtz double decoction.
Scored 44 in recent comp.
Awesome Jeff! 8)
Mine is lagering and resting before the Pilsner Urquell comp on 8/8 in NYC. 
I have been brewing this beer commercially since April.
It is available at local bars about 100 miles east from you.
Now back to the question.
Decoction is good but not necessary.
If you can not do decoction you need to do step mash.
You do not have to do protein rest with mention malt but I get better extraction when I do protein rest.
My mash schedule is 143F 30 min, 162F 30 min and mash out.
If you can, use open fermenter (or do not seal the lid).
You do not have to ferment that cold.
I am using 2124 and I ferment at 52F with great results.
This is with 170 gallons in fermenter.
Translated to homebrewing = ferment no colder then 50F.
Bohemian Pilsner is NOT a German Pilsner.
What else I could tell you about it.
Weyermann Bo pils malt is as close as you can get to Czech malt but it is still too clean for BoPils.
If you can, mix this malt 60/40 with other pilsner malt.
This will get you greater complexity.
I am shooting for 34 IBU (you system IBU might be different then my system IBU).
You can use Magnum for bittering (32 IBU) (or mix magnum/Saaz)
and late 5 min Saaz addition (2 IBU).
The Krusovice 12 means 12 Plato.
Shoot your OG at 1049-1050.
FG should be 1012-1014.
And water. Relax.
May be water in Plzen is soft but Bo pilsner is brewed all over Czech republic.
Water there is from soft to moderate (alkalinity).
You want your water to be balanced to slight malty.
Carbonate to 2.6 volumes and you will be enjoying great beer.
Good Luck.
Thirsty…what’s your opinion on Bestmalz Pils for use in a BoPils?
I’m not him, but it’s my favorite pils malt.
+1 Just had a fresh new sack delivered yesterday.
I got it at my local bottle shop. I’ve seen it around at other places in the Minneapolis area too.
Thanks for the advice. I’ll be doing a hochkurz double decoction. Here’s my proposed recipe (sorry if this is a thread hijack!):
Bohemian Pilsner
2-B Bohemian Pilsener
Author: Matt Schwandt
Size: 5.33 gal
Efficiency: 87.5%
Attenuation: 74.0%
Calories: 172.85 kcal per 12.0 fl oz
Original Gravity: 1.052 (1.044 - 1.056)
Terminal Gravity: 1.013 (1.013 - 1.017)
Color: 3.63 (3.5 - 6.0)
Alcohol: 5.03% (4.2% - 5.4%)
Bitterness: 40.1 (35.0 - 45.0)
Ingredients:
5 lb Bohemian Pilsner Malt (Weyermann)
3.25 lb Pilsner Malt (Weyermann)
.50 lb Cara-Pils® Malt
.25 lb Acidulated Malt
.35 oz Magnum (12.5%) - added during boil, boiled 60 min
1 oz Czech Saaz (5.0%) - added during boil, boiled 30 min
1 oz Czech Saaz (5.0%) - added during boil, boiled 10 min
.50 ea Whirlfloc Tablets (Irish moss) - added during boil, boiled 5 min
1 oz Czech Saaz (5.0%) - added during boil, boiled 0 min
2 L WYeast 2000 Budvar Lager™
Notes
Hochkurz double decoction mash
- Infuse ==> 148 [30 min]
- Thick decoct ==> 158 [30 min]
- Thin decoct ==> 168 [10 min]
- Collect 3.75 gals first runnings
- 15 qts Sparge H2O @ 185 ==> Sparge @ 170 [10 min]
- Collect 3.75 gals second runnings
I’m assuming you’re not doing a protein rest with this malt, Denny. And that you’ve found the results to be satisfactory (probably more than satisfactory by the sound of it)?
I’ve done it both ways, Matt, and found no difference. Even though I believe that protein rests aren’t necessary, I still do one from time to time just to see if I’m wrong.
Thirsty Monk, what temp schedule do you use for the fermentation? I have been letting the temp rise for diacetyl rest, but I don’t think that is what is done by the commercial brewers over there. Their ferm temp is about 48 - 50 F until about 1 deg plato above the FG, then they start cooling, before the wort completely ferments out. I used it for my last 12 gal batch and it seems to work good. With ton of yeast of course.
I actually read description of Czech Lager, written by Czechs and they indicate that some buttery flavor is desired.
You only want diacetyl at the detection theshold. That adds the perceprtion of body.
If you don’t mind sharing, what were your beta and alpha rest temps/times?
This was the Hochkurz schedule for time and temp right out of Kai’s site, with no protein rest.
The beer is brilliant, no finings used, just a long lager at 34F.
bluesman Best Pilsner Malt is VERY good malt.
Blend it with another pilsner malt (like Castle Pils) and you will be close enough.
If you use it straight it will be too clean.
You could remedy this with soma caramunich.
I blend Weyermann BoPilsner malt with Castle Pilsner and still add some caramunich to it.
concernedphil
I do not use “traditional” fermentation schedule.
This is for the reason because I do not use “spunding” for maturation.
So I keep fermenter at 52F and at the end of fermentation I raise it to about 60F for couple of days.
I use this schedule because I used it at home with good results.
Traditional fermentation schedule is lowering temp as they would not shock the yeast when they rack it to the cellar for maturation and “spunding”.
Pawtucket Patriot you can find Krusovice in Minneapolis at Surdyk.