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Matt's Czech Pils

162 calories 17.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Czech Premium Pale Lager
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8.44 gallons
Post Boil Size: 6.94 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 67% (brew house)
Source: Matt Liddy
Calories: 162 calories (Per 12oz)
Carbs: 17.3 g (Per 12oz)
Created: Friday October 29th 2021
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1.049
1.013
4.6%
37.5
3.2
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.50 lb German - Pilsner10.5 lb Pilsner 38 1.6 100%
10.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Yakima Valley Hops - Magnum0.5 oz Magnum Hops Pellet 10.9 Boil 60 min 22.87 10%
1.50 oz Yakima Valley Hops - CZ Saaz1.5 oz CZ Saaz Hops Pellet 3.5 Boil 20 min 7.49 30%
1 oz Yakima Valley Hops - CZ Saaz1 oz CZ Saaz Hops Pellet 3.5 Boil 10 min 3.19 20%
1 oz Yakima Valley Hops - CZ Saaz1 oz CZ Saaz Hops Pellet 3.5 Boil 5 min 2.38 20%
1 oz Yakima Valley Hops - CZ Saaz1 oz CZ Saaz Hops Pellet 3.5 Whirlpool at 180 °F 0 min 1.53 20%
5 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 ml Lactic acid Water Agt Mash 0 min.
0.50 each Whirlfloc Water Agt Boil 10 min.
0.50 tsp Wyeast - Beer Nutrient Other Boil 10 min.
0.30 ml Lactic acid Water Agt Sparge 0 min.
 
Yeast
Imperial Yeast - L28 Urkel
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Medium
Optimum Temp:
52 - 58 °F
Starter:
Yes
Fermentation Temp:
52 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 379 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 12.27 psi       Temp: 40 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Camas Water Profile - Ward Labs
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
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
3.44 gal Protein/Sacch Rest 15 Min. Then pull 1/3 of thickest mash for decoction. Strike 146 °F 131 °F 15 min
Sacch/Dextrin Rest: Add back decoction & target 158F. Hold 15 minutes. Then pull 40%-50% thinnest mash. Decoction 212 °F 158 °F 15 min
Mash Out: Add back second decoction targeting mash out of 170F. Rouse & mix mash. Decoction 212 °F 170 °F 5 min
6.64 gal Batch sparge at 170 Batch Sparge 170 °F 170 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.28 13.1  
Mash volume with grains 4.12 16.5  
Grain absorption losses -1.31 -5.3  
Remaining sparge water volume (equipment estimates 6.22 g | 24.9 qt) 6.72 26.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.94 g | 31.8 qt) 8.44 33.8  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume (equipment estimates 5.54 g | 22.2 qt) 6.94 27.8  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.9 g | 27.6 qt) 5.5 22  
Total: 10 40
Equipment Profile Used: System Default
 
Notes

Double Decoction:

Perform a combined protein/saccharification rest at 131F for 15min, then pull off 1/3 of the thickest portion of the mash and place it in a separate pot. Bring decoction up to 150F within 10 minutes, then slowly up through 167F over 10-15 minutes. Then take it up to boiling while stirring frequently. Boil for 5 minutes. Stir often so the grains do not burn, but try to allow some 'browning' to help darken the color and enhance the flavor/aroma profile. Add the decoction back to the 131F mash a little at a time aiming for a temperature of 158F. Be sure to mix thoroughly. Hold this temperature for 15 minutes adding small boiling water infusions to keep temp. Add back any leftover decoction (if any) as it cools to 158. After this has finished, pull off 40% to 50% of the thinnest mash into a separate pot. Bring this second decoction to a boil and continue to boil for 5 min. Add the second decoction back to the mash aiming for a mash out temperature of 168F - 170F. Rouse and mix the mash for 5 minutes while maintaining temp.

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  • Last Updated: 2021-12-05 21:54 UTC