New Bohemia Brewing Co.’s NUBO Pils
New Bohemia Brewing Co.’s NUBO Pils Homebrew Recipe
Lager-tober is here and we couldn’t be more excited to share with you the NUBO Pils recipe—created by Dan Satterthwaite, the head brewmaster and co-owner of New Bohemia Brewing Co. This full-bodied golden lager uses our seasonal Wyeast strain: 2782-PC Staro Prague Lager (part of the Robust & Ruddy Private Collection) and boasts an incredible hop flavor with very little sulfur. New Bohemia Brewing Co. is located in beautiful Santa Cruz and specializes in traditional European-style craft lagers and ales with a taste for new and creative flavors. Satterthwaite who is co-owner with Mike Hochleutner, started his brewing profession in his dorm room at UC Santa Cruz and found his calling. After graduation he attended Siebel Institute where he received his brewer’s degree and has brewed professionally ever since.
Homebrew Recipe
NUBO Pils—Czech Style Pils
The NUBO Pils is a full body golden lager with a great hop flavor and aroma
Starting gravity: 12.5°P
Final gravity: 2.4°P
Serve Unfiltered
Water
- Soft water with a Calcium sulfate of 220 ppm
Fermentables
- 87.5% Weyermann Pils
- 6% Weyermann carafoam
- 5% Weyermann acidulated
- 1.5% Weyermann Carabohemian
Mash
- Mash in: 107 °F (42 °C)
- Raise to 113 °F (45 °C)
- Mash rest @ 113 °F (45 °C) 10 min
- Raise to 126 °F (52 °C)
- Mash rest @ 126 °F (52 °C) 20 min
- Raise to 144 °F (62 °C)
- Mash rest @ 144 °F (62 °C) 20 min
- Raise to 154 °F (68 °C)
- Mash rest @ 154 °F (68 °C) 20 min
- Raise to 162 °F (72 °C)
- Mash rest @ 162 °F (72 °C) 30 min
- Raise to 169 °F (76 °C)
- Mash rest @ 169 °F (76 °C) 5 min.
- Mash out. Sparge with soft water @ 169 °F (76 °C). Kettle full with a gravity of 11.5 °P. Begin boil for 90 minutes
Hops
- Saaz hops
- Start of boil 21 IBUs
- At 75 min 10 IBUs
- At 85 min 9 IBUs
- In whirlpool 5 IBUs. Total of 45 IBU’s with a huge load in the whirlpool. Whirlpool for 10 minutes. Knockout to 50 °F (10 °C)
Yeast
Add Wyeast 2782-PC Staro Prague Lager yeast at 10 million cells per milliliter (equivalent to two Activators per 5 gallons or 19 L). Ferment at 52-54 °F (11-12 °C)
Additional Directions
Cap fermenter when Plato is at 4.2 or below. Allow beer to warm to 60 °F (16 °C). When it reaches 60 °F (16 °C), check for diacetyl. If no diacetyl is present for at least 48 hours and the gravity is at or below 2.4 degrees Plato, crash to 32 °F (0 °C). Allow beer to lager at 32 °F (0 °C) for 4 weeks (28 days). Carbonate to 2.4 grams per liter
From the Brewer
“The 2782-PC Staro Prague Lager yeast is clean and yet allows for a delicious hop and malt combination with very little sulfur and easy to manage diacetyl. The diversity of the yeast allows us to make a year-round Vienna lager, Schwarzbier, IPLs that are up to 18 Plato, and even a golden honey bock that finishes at 9.5% ABV! It truly is a great lager yeast that does not have that classic 34/70 dry flavor profile. It is robust and accentuates the malt and the hops very well. Cheers!” -Dan Satterthwaite