Pilsner Urquell - Beer Recipe - Brewer's Friend

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Pilsner Urquell

1 calories 0.1 g 1.25 ml
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Beer Stats
Method: All Grain
Style: Czech Premium Pale Lager
Boil Time: 90 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 28.4 liters
Post Boil Size: 22.7 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Wolf Pack Brewing
Calories: 1 calories (Per 1.25ml)
Carbs: 0.1 g (Per 1.25ml)
Created: Friday September 3rd 2021
1.057
1.015
5.6%
33.3
4.2
5.6
19.26
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 kg Weyermann - Barke Pilsner Malt5.5 kg Barke Pilsner Malt $ 3.40 / kg
$ 18.70 		37.03 1.75 85%
0.63 kg Gladfield - Vienna Malt0.63 kg Vienna Malt 37.4 3.45 9.7%
0.24 kg Bestmalz - BEST Munich0.24 kg BEST Munich 37 6.3 3.7%
0.10 kg Gladfield - Sour Grapes Malt Acid0.1 kg Sour Grapes Malt Acid 12.4 2.03 1.5%
6.47 kg / $ 18.70
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
67 g Saaz67 g Saaz Hops Pellet 3.5 Boil 90 min 25.41 44.1%
45 g Saaz45 g Saaz Hops Pellet 3.5 Boil 15 min 7.92 29.6%
40 g Saaz40 g Saaz Hops Pellet 3.5 Boil 0 min 26.3%
152 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 15 min.
2.25 g Wyeast - Beer Nutrient $ 0.25 / g
$ 0.56 		Other Boil 15 min.
1 ml Lactic acid Water Agt Sparge --
1 g Epsom Salt Water Agt Mash --
$ 0.56
 
Yeast
Wyeast - Urquell Lager 2001
Amount:
1 Each
Cost:
Attenuation (custom):
72%
Flocculation:
Med-High
Optimum Temp:
9 - 14 °C
Starter:
Yes
Fermentation Temp:
7 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 526 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.91 bar       Temp: 20 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Lactic acid added to augment a mash pH of ~ 5.3.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22 L Protein Rest - Pull the first decoction when finished Temperature -- 55 °C 15 min
Beta Rest - Add the first decoction back, aiming for a temperature of 148F. Hold this rest for 30min, then pull the second decoction Decoction 55 °C 62 °C 30 min
Decoction 62 °C 70 °C 30 min
22 L Sparge 70 °C 75 °C 10 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 19.4
Mash volume with grains (equipment estimates 21.4 L) 23.7
Grain absorption losses -6.5
Remaining sparge water volume (equipment estimates 20 L) 16.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32 L) 28.4
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.8
Post boil Volume 22.7
Top off amount 2.3
Going into fermentor 25
Total: 35.8  
Equipment Profile Used: System Default
 
Notes

Double Decoction:

Note: Pilsner Urquell uses a triple decoction method with an initial acid rest, but I use well enough modified malts and correct for pH already so the first of three decoctions is unnecessary. The decoction measurements below are ones I developed for an electric system and err on the side of caution, so they are the lower amounts needed to potentially reach the next temperature step and direct heat can be applied to compensate.

Perform a protein rest at 125F for 15min, then pull off slightly less than 1/3 (1.16gal/4.4L) of the thickest mash and place it in a separate pot. Bring the pot slowly up to 158F and hold for 15min, then slowly bring it up to a boil and proceed to boil for 10min. Stir often so the grains do not burn, but try to allow some 'browning' to help darken the colour and enhance the flavour/aroma profiles. Add the decoction back to the 125F mash, little by little, aiming for a beta rest temperature of 148F. Hold this temperature for 30min while adding back any leftover decoction (if any) as it cools. After this has finished, pull off roughly 1/6 (0.7gal/2.6L) of the thickest mash a second time and place it in the separate pot. Slowly bring the pot up to a boil and continue to boil for 10min. Add the second decoction back to the mash, little by little, aiming for an alpha rest temperature of 158F. Hold this temperature for 30min while adding back any leftover decoction (if any) as it cools. Once this rest has finished, raise the temperature up to a mash out rest of 167F and hold for 10min. After the decoctions and mash out are finished proceed to sparge/lauter as usual.

No Decoction:

Instead of the labour intensive double decoction mash schedule you could:

  • Substitute some of the pilsner malt for vienna and/or munich to add colour and depth.
  • Include some melanoidin malt for a slight decoction 'feel'.
  • Add some carapils malt (or your preferred alternative) for improved head retention.
  • After which, just carry out a temperature/infusion mash schedule based on your preferences.

    This beer won a national silver medal at the Saskatoon Headhunters Competition (2017) and has consistently scored 40's at other national competitions.

    *With the regular 3.5%AA Saaz the hop additions are 1.5oz @ 90min, 2oz @ 20min, 1oz @ 10min, 1oz @ 0min.
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  • Last Updated: 2022-01-09 22:56 UTC