CZECH/BOHEMIAN PILS: BEAUTY in SIMPLICITY | DECOCTION MASHING | PRESSURE Fermenting in SPIKE CF5

The Czech or Bohemian Pilsner is an outstanding showcase of how an extremely simple recipe can turn into an amazingly complex beer! This beer ended up being the best beer I've brewed this year so far, and truly made me appreciate the pilsner style. I did a few things differently from the German Pilsner this time, incorporating a single decoction mash step, pressure fermenting in my Spike CF5, and fining with gelatin. This is the second video in a channel series on the Pilsner style, where I'm brewing my way through German, Czech, Pre-prohibition, Italian, and New Zealand Pilsners over the course of the summer.
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Recipe on Brewfather: https://share.brewfather.app/b0veyy7o...

Recipe for 5 gallons, your efficiency may vary:

"Rhapsody In Gold"

4.6% ABV 32 IBU

10 lb Weyermann Floor Malted Bohemian Pilsner Malt (97.5%)
4 oz Weyermann Acidulated Malt (2.5%)

Single Infusion Mash with a Single Decoction Step:
-Single Infusion at 154 F for 90 min
-45 min into the mash, decoct 9 quarts (9L) thick mash and boil for 30-45 min, then add back to mash to raise to mashout temp
-Mashout at 170 F (76 C) for 15 min

Water (ppm): Ca: 12, Mg: 3, Na: 9, SO4: 13, Cl: 21, HCO3: 23
Add 1g Epsom, 1g CaCl, and 1g Baking Soda to 8 gal (30 L) of distilled water.
Adjust mash pH to 5.2-5.5 with lactic acid if needed.

90 minute boil
Add 2 oz (56g) Saaz (3% AA) as First Wort Hops
10 min - Add 2 oz Saaz
0 min - Add 2 oz Saaz

OG: 1.047

Yeast: Imperial L28 "Urkel"

Ferment under 15 PSI Pressure for 5-7 days, hold at room temperature for 3 more days, then package and cold condition until clear, optionally fining with gelatin.

FG: 1.012
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0:00 Intro and Welcome
1:25 Style Description and Approach
4:30 Recipe
11:06 Mash
13:56 Boil and Yeast Pitch
15:14 Fermentation Plan
19:34 Fermentation Follow-Up
21:14 Pour and Tasting Notes
30:09 Potential Improvements
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