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Pilsner Checa

164 calories 14 g 330 ml
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Beer Stats
Method: All Grain
Style: Bohemian Pilsener
Boil Time: 75 min
Batch Size: 45 liters (fermentor volume)
Pre Boil Size: 50 liters
Post Boil Size: 45 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 164 calories (Per 330ml)
Carbs: 14 g (Per 330ml)
Created: Sunday May 16th 2021
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Pillow Stack Pils 2

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OG: 1.051 FG: 1.011 ABV: 5.2% IBU: 36

1.054
1.009
6.0%
31.8
5.1
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 kg Castle Malting - Château Pilsen 2RS10 kg Château Pilsen 2RS 37 1.9 88.5%
0.50 kg BA Malt - Carapils0.5 kg Carapils 34 4 4.4%
0.30 kg BA Malt - Melanoidina0.3 kg Melanoidina 36 25 2.7%
0.50 kg BA Malt - Munich0.5 kg Munich 38 7 4.4%
11.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
80 g Saaz80 g Saaz Hops Pellet 3.5 Boil 60 min 15.98 40%
100 g Saaz100 g Saaz Hops Pellet 3.5 Boil at 100 °C 30 min 15.35 50%
20 g Saaz20 g Saaz Hops Pellet 3.5 Whirlpool at 85 °C 0 min 0.48 10%
200 g / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
22 Grams
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.75 (M cells / ml / ° P) 1050 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 4.04 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 70 40 50
USAR AGUA DE CIMES BAJA EN SODIO.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
32.5 L Strike 88 °C 67 °C 60 min
25 L Sparge 75 °C 67 °C 30 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 53.03 L. Suggest reducing initial water volume to 45.4 L and adding 7.63 L sparge/top-off.  
Strike water volume at mash thickness of 2.5 L/kg 28.3
Mash volume with grains (equipment estimates 35.6 L) 35.7
Grain absorption losses -11.3
Remaining sparge water volume (equipment estimates 37 L) 34
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 53 L) 50
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.9
Post boil Volume 45
Hops absorption losses (whirlpool, hop stand) -0.1
Top off amount 0.1
Going into fermentor 45
Total: 62.2  
Equipment Profile Used: System Default
 
Notes

INOCULAR 2g/L a 13,5º.
Cuando llegue a 1030 ir liberando el STC para terminar de fermentar los último puntos entre 17 y 18°C.
Cuando llegue a la densidad final, dejarla 48hs.
Barjarla a 12° por 4 días.
Bajarla a 8° por 4 días.
Bajar a 2/3° hasta embarrilar.

Muchas purgas son clave para eliminar sulfuro.
Cuando llega a 18°, a los 12° a los 8°.


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  • Last Updated: 2024-11-09 23:51 UTC