Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Bohemian Pilsner: lemony pine gives way for a nice tangerine finish with a sweet malt backbone and a hint of bitterness.

Mill the Pilsner, Vienna, and Carapils malts to a medium-coarse crush. Heat 4.0–4.5 gallons of brewing water to 165°F (74°C) for infusion mashing (target mash temp ~152°F / 67°C). If using Campden tablet, dissolve in mash water to remove chlorine/chloramine and let sit 15 minutes before heating.

Mill and Heat

Add crushed grain (and rice hulls if using) to the heated water, stirring to avoid dough balls. Aim for a mash temperature of 150–153°F (66–67°C) — this will produce a clean, slightly dextrinous profile with moderate attenuation, supporting a sweet malt backbone. Insulate mash and hold for 60 minutes.

Mash In

Raise temperature to 168–170°F (76–77°C) for 10 minutes to stop enzymatic activity and improve wort runoff.

Mash Out

Recirculate first runnings until clear, then vorlauf back to the mash tun. Sparge with 170°F (77°C) water until you collect roughly 6.0–6.5 gallons of pre-boil wort (adjust volume depending on boil-off and target final volume). Target pre-boil gravity ~1.044–1.048.

Bring wort to a vigorous rolling boil. Watch for hot-break and maintain a strong boil for the full 60 minutes.

Bring to Boil

At the start of the 60-minute boil, add 0.75 oz Saaz hops for bittering. This will provide a gentle, noble bitterness appropriate for a Bohemian pilsner.

60-minute Addition — Bittering

With 15 minutes remaining, add 0.5 oz Tettnang hops. Also add 0.5 tsp wort nutrient if using.

15-minute Addition — Flavor

With 5 minutes left in the boil, add 0.5 oz Saaz hops.

5-minute Addition — Late Aroma

At flameout, turn off heat and add remaining 0.25 oz Saaz hops (reserve enough from the 0.75 oz late allocation if pre-specified) directly to the kettle and whirlpool for 10–15 minutes while cooling begins. This addition preserves delicate noble hop aromatics (lemony, pine, tangerine-like esters will be emphasized by yeast later).

Flameout / Whirlpool — Aroma

Cool wort quickly to 50°F (10°C) using an immersion or plate chiller. Aerate or oxygenate cooled wort thoroughly (oxygenation to ~8–10 ppm preferred for lagers).

Transfer wort to a sanitized fermenter. Pitch a healthy, active lager yeast starter (rehydrated or made as a starter) pitched at 48–50°F (9–10°C). If using a liquid yeast pack, pitch the entire starter culture.

Fermentation: Hold temperatures at 48–52°F (9–11°C) for primary fermentation. Active fermentation should begin in 24–48 hours and last 7–12 days depending on yeast vitality. Aim for final gravity around 1.012–1.014 (depending on attenuation).

Diacetyl Rest: After primary fermentation finishes (stable gravity for 2–3 days), raise temperature to 60–62°F (15–17°C) for 48 hours to allow diacetyl reduction.

Lagering: After diacetyl rest, crash down slowly to near-freezing (34–38°F / 1–3°C) over 2–3 days and lager for 4–6 weeks to clarify and round flavors. This extended cold conditioning produces the clean profile, crisp bitterness, and bright hop character described.

Optional: If you want extra fresh noble aroma (lemony/pine/tangerine notes), perform a short cold-side dry-hop: add the remaining 0.25–0.5 oz Saaz pellets directly to the fermenter for 3–5 days at lagering temperatures (40–50°F / 4–10°C), then remove/hop settle before packaging.

Sanitize bottling equipment. Boil 3.5 oz (100 g) corn sugar in 2 cups water to make priming solution, cool and add to bottling bucket. Rack beer gently onto priming solution to avoid oxygen pickup. Bottle and cap, or keg and force carbonate to 2.4–2.7 volumes CO2 (typical pilsner carbonation).

If bottling, condition bottles at 65–70°F (18–21°C) for 10–14 days to carbonate, then lager at cold temperatures (34–40°F / 1–4°C) for at least 2 weeks for maturation before drinking.

Sanitize all equipment that touches cooled wort and beer (fermenter, siphons, bottles, caps, airlocks). Use no-rinse sanitizer per manufacturer instructions.

Pilsner (floor-malted or lager pale) malt

German Vienna malt

German Carapils / dextrin malt

Rice hulls (optional, for lautering)

Saaz hops (whole or pellet) — bittering

Tettnang hops (pellet) — flavor/aroma

Saaz hops (pellet) — late aroma/dry-hop)

Lager yeast (German Pilsner strain, e.g., Wyeast 2124 or White Labs WLP830) - active starter

Wort nutrient (optional)

Water (brewing water adjusted to soft/neutral profile)

Corn sugar (dextrose) for priming

Campden tablet (optional, to remove chlorine/chloramine)

Sanitizer (no-rinse)

Sierra Nevada • Premium Pils

Make Sierra Nevada • Premium Pils Recipe in just 168h . Bohemian Pilsner: lemony pine gives way for a nice tangerine finish with a sweet malt backbone and a hint of bitterness.

Sierra Nevada • Premium Pils

Descriptors

Tasting Notes

Food Pairings

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