Back to SearchBohemian Millet Pilsner
5.0 stars based on 2 votes
Beer Style: Pilsner
Recipe Type: all-grain
Yield: 5 gallons
Description:
This wonderfully crisp Bohemian-style Pilsner is designed from the ground up for brewing gluten-free beer at home. A clean base of pale millet malt is layered with Munich millet and buckwheat malts to create soft malt depth and subtle breadiness without heaviness. Traditional Czech Saaz hops are used throughout the boil and whirlpool to deliver classic noble hop aroma, gentle bitterness, and a bright, refreshing finish. Fermented with a clean lager yeast, this gluten-free pilsner is beautifully balanced, crisp, and endlessly drinkable—an authentic summer lager without the gluten.
Ingredients:
- 10 lbs Pale Millet malt
- 2.5 lbs Munich Millet malt
- 2 lbs Pale Buckwheat Malt
- 1.5 lbs Rice hulls
- 5 oz Czech Saaz
- 1 Whirlfloc tablet
- 1 pkg Mangrove Jacks M84
Additional Instructions
Primary Ferment: 7-10 days @52 with a 3 day diacetyl rest @65Secondary Ferment: 5 weeks @32
Beer Profile
Original Gravity: 1.054Final Gravity: 1.012
Alcohol by Vol: 5.6%
Color SRM: 0.0
Bitterness IBU: 23.0
Recipe Type: all-grain
Yield: 5.0 Gallons
Procedure:
● Enzyme Note: Ceremix® Flex and Ondea Pro can replace the listed enzymes; in a rising step mash they increase mash efficiency and may alter target beer parameters ●
Perform a Single Infusion Mash at 163.4F for 60-90 minutes; or Step Mash at 155-165F for 45-60 minutes followed by 140-150F for 45-60 minutes with Termamyl SC DS and SEBAmyl L enzymes per dosing instructions and in order of optimal temperature recommendations.
Boil instructions:
1 oz Czech Saaz (FWH)
2 oz Czech Saaz (30 min)
1 Whirlfloc tablet (15 min)
1 oz Czech Saaz (10 min)
1 oz Czech Saaz (KO WP 10 min)
1 pkg Mangrove Jacks M84
Yeast nutrients per dosing and time addition recommendations