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Single Saazer Pilsner (All Grain)

Lynnae Endersby pilsner Saaz

Bohemian Pilsner (All Grain)

A refreshing bright Gold Pilsner with a wonderful floral bouquet thanks to the use of only Saaz hops. This delicate Pilsner is perfectly balanced between hop bitterness and malt sweetness. (One is never enough!)

This beer is ready to drink after two weeks of fermentation and Lagering for one month after.

Serve at 4 °C

Batch size: 20 liters

Efficiency: 70.0%

  • Original Gravity: 1.049

  • Final Gravity: 1.012

  • Alcohol: 4.8%

  • Bitterness: 45.5 IBU

  • Boil duration: 60 min

Water needed

13 L @72 C for Mash-in (Mash ratio = 2.6 L of water per kg grain)

20 L @ 76 C for Sparge (Sparge ratio = 1.5 x quantity of Mash Water)


  • 5 kg Pilsner Malt

  • 0.2 kg Pale Crystal Malt (20 L)

  • 0.06 kg Munich type 2

  • Hops: 104 g Saaz (3.2%) - 60 min

  • Hops: 25 g Saaz (3.2%)  - 15 min (before end of boil)

  • Hops: 25 g Saaz (3.2 %)- 3 min (before end of boil)

  • 5 ml Irish moss - 15 min (before the end of the boil)

  • Fermentis Saflager W-34/70 - YEAST

Work order

Heat 13 Liters of water to 72 °C . Add water to (cold) mash tun. Add Grain and mix. Wait for mash temperature to settle at 65.5 °C  (you can add boiling water or some ice cubes to adjust the temperature if needed)  


Mash for 90 minutes


Heat 21 Liters of water to 76°C . Sparge the grain and drain wort into your brew pot


Bring the wort to the boil and add the first hop addition (104 g Saaz) .Boil for 60 minutes


15 minutes before the end of the boil


- Put immersion chiller in your pot

 - Add Irish moss

 - Add 25 g Saaz

 - Rehydrate yeast in 120 ml tepid water


3 minutes before the end of the boil


- Add 25 g Saaz


At the end of the boil cool down wort to 22 °C  and add to the fermenter. Pitch rehydrated yeast

Ideal fermentation temperature 12 - 15°C  

Ferment for 2 weeks.


When final gravity has been reached transfer Pilsner to secondary fermenter to Lager. Begin Lagering at 7°C  and slowly decrease the temperature to 2 °C  over a 2 week period. Bring the beer to 15°C  for 3 days before bottling to ensure that fermentation is complete. Allot the beer to carbonate at room temperature for 2 weeks.


Bottle with 118 g granulated sugar boiled in 200 ml water for 10 minutes & cooled. Gently add to beer and bottle.

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