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Single Saazer Pilsner (Partial Mash)

Lynnae Endersby

Bohemian Pilsner (Partial Mash)

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%


  • 2 kg Light Dry Malt Extract

  • 1.3 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

Water needed

● 4.5 Liters @ 68 C for Mash-in (Mash ratio = 3 Liters of water per kg grain)

● 6.75 Liters @ 76 C for Sparge (Sparge ratio = 1.5 x the quantity of Mash Water)


Work order

Add crushed grain to a grain bag. Heat 4.5 L of water to 70 °C and mash grains at 65.5°C  for 90 minutes. (stir the grain in the grain bag well)

Heat 6.75 L of Sparge water to 76°C

Remove grain bag from grain water and  rinse with the heated Sparge water. Bring wort to the boil, remove pot from the stove and add 2 kg of dry malt extract and  104 g Saaz. Boil wort for 60 minutes.


15 minutes before the end of the boil


- 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 remove pot from the stove and cool. Strain the cooled wort into the primary fermenter and top up the fermenter with cold water obtain 20 L. When wort temperature is under to 23°C pitch your 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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