This is another go at the two week lagering method. This time however, I have created the recipe for my system and made some minor tweaks such as adding a bit more carapils and mashing a a little higher for more  mouth feel in the body. One of the landmarks of a good Czech pils is its nice malty body. I have not been able to source any Saaz at all locally so Sterling, which is a gorgeous and under utilized hop in itself, will make a good substitution. Added some flameout hops also, hoping to catch just a bit more hop aroma.

6 gallons

Estimated OG: 1.047
Estimated FG: 1.012
Estimated Color: 4 SRM
Estimated IBU: 50.7 IBUs
Brewhouse Efficiency: 65.00 %
ABV: 4.6%

Grain
11 lbs German Pilsner (2 SRM) 93.6%
.75 lbs Carapils  (2 SRM) 6.4%

Schedule
60 minute Boil
14.00 g Northern Brewer [10%] – Boil 60 min 15.8 IBUs
14.00 g Northern Brewer [10%] – Boil 45 min 14.5 IBUs
28.00 g Sterling [8%] – Boil 20 min 15.3 IBUs
28.00 g Sterling [8%] – Boil 5 min 5 IBUs
28.00 g Sterling [8%] – Boil 0 min 0 IBUs

Whirfloc or Irish Moss 20 min
1tsp yeast nutrient 15 min

Mash and Sparge
75% RO water
25% Ventura (high bicarbonates and sulfates)
2g Calcium Chloride added to mash water
1ml lactic acid added to mash water
Mash in 4.65 gallons water 161F and let stabilize to 152F for 60 min
Mashout 170F
Batch sparge 4.75 gallons cold

Yeast
Saflager S-23 2 packs

Fermentation
Ferment 5 days at 57F
Let free rise 67F and hold for 3 days
Take gravity reading and if terminal cold crash to 28F for 1 day
Add fining – 1tsp gelatin to cup of boiling water and stir to dissolve and let settle 1 day
Rack to keg and let carbonate – depending on your preferred method to carbonate it will be ready to drink but I found on the last batch at least a week was optimal for conditioning, so were looking at around 3 weeks from “grain to glass” for best results.