Czech Pilsner 001 - Beer Recipe - Brewer's Friend

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Czech Pilsner 001

162 calories 17.3 g 12 oz
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Beer Stats
Method: BIAB
Style: Czech Premium Pale Lager
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6.25 gallons
Post Boil Size: 5.25 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 97%
Calories: 162 calories (Per 12oz)
Carbs: 17.3 g (Per 12oz)
Created: Tuesday March 30th 2021
1.049
1.013
4.7%
34.0
4.0
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb Belgian - Pilsner8.5 lb Pilsner 37 1.6 91.9%
0.50 lb Avangard - Light Munich0.5 lb Light Munich 37 8 5.4%
0.25 lb Dingemans - Aromatic Malt0.25 lb Aromatic Malt 36.3 19 2.7%
9.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz Nugget0.6 oz Nugget Hops Pellet 13.9 Boil 90 min 33.95 100%
0.60 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 ml Lactic Acid Water Agt Mash 90 min.
1 each Campden Tablets Water Agt Mash 1 hr.
1 tsp Wyeast Yeast Nutrient Water Agt Boil 15 min.
 
Yeast
Wyeast - Czech Pils 2278
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Med-High
Optimum Temp:
50 - 58 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 362 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Ward Labs
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
7 gal Infusion 151 °F 151 °F 90 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.18 g | 32.7 qt) 7.66 30.6  
Mash volume with grains (equipment estimates 8.92 g | 35.7 qt) 8.4 33.6  
Grain absorption losses -1.16 -4.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.77 g | 27.1 qt) 6.25 25  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5.25 21  
Volume into fermentor 5.25 21  
Total: 7.66 30.6
Equipment Profile Used: System Default
 
Notes

3 Liter starter 3 days before and decant before pitching.

Ferment starting at 50 degrees F and increase 1 degree every day until 62 degree. Hold at 62 for 5 days. If no SG change, cold crash for 5 more days with Gelatin.

Then rack over to secondary and lager in Secondary for 1 month.

Bottle at 2.5 Vol Co2.

Bottle and leave at room temp for 3 weeks to reach proper carbonation. Refrigerate in bottles for 1 week prior to tasting.

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  • Last Updated: 2021-04-29 11:47 UTC