Pilsner Urquell - Beer Recipe - Brewer's Friend

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Pilsner Urquell

195 calories 20.4 g 12 oz
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Beer Stats
Method: BIAB
Style: Bohemian Pilsener
Boil Time: 60 min
Batch Size: 2.75 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Post Boil Size: 3 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 62% (brew house)
Source: Ryan Steipp
Calories: 195 calories (Per 12oz)
Carbs: 20.4 g (Per 12oz)
Created: Monday June 29th 2020
1.059
1.015
5.8%
83.2
5.3
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.60 lb German - Bohemian Pilsner5.6 lb Bohemian Pilsner 38 1.9 80%
0.70 lb German - Vienna0.7 lb Vienna 37 4 10%
0.35 lb Munich - Light 10L0.35 lb Munich - Light 10L 33 10 5%
0.35 lb German - CaraFoam0.35 lb CaraFoam 37 1.8 5%
7 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Magnum0.5 oz Magnum Hops Pellet 15 Boil 60 min 54.45 20%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 30 min 19.53 40%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 10 min 9.21 40%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.10 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.10 g Epsom Salt Water Agt Mash 1 hr.
0.10 g Gypsum Water Agt Mash 1 hr.
0.10 g Salt Water Agt Mash 1 hr.
0.10 g Magnesium Chloride Water Agt Mash 1 hr.
2 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - Urquell Lager 2001
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-High
Optimum Temp:
48 - 58 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 53 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
RO
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal 148 °F -- --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 5.47 g | 21.9 qt) 5.13 20.5  
Mash volume with grains (equipment estimates 6.03 g | 24.1 qt) 5.69 22.7  
Grain absorption losses -0.88 -3.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.34 g | 17.4 qt) 4 16  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 2.75 g | 11 qt) 3 12  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 3 g | 12 qt) 2.75 11  
Total: 5.13 20.5
Equipment Profile Used: System Default
 
Notes

Step by Step
Mash grains with ) soft water at 142 °F (61 °C) and hold for 40 minutes. Perform a decoction, pull 1/3 thick portion of the mash and bringing to a boil. Boil for 15 minutes being sure not to scorch the grain mix. Stir the decocted portion back into the main mash. The main mash should now settle at 155 °F (68 °C). Hold for a 30 minute rest. Mash out, and then sparge at 180 °F (77 °C). Cool, aerate, and pitch yeast. Ferment at room under pressure @10psi


8/28- intial taste is too sweet, may need to up hops to 4 oz saaz (2/1/1/)

Oct 2 - Swapping magnum in initial bittering

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  • Last Updated: 2020-10-02 13:21 UTC