Tmave Piwo - Beer Recipe - Brewer's Friend

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Tmave Piwo

186 calories 19.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Czech Dark Lager
Boil Time: 90 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Stephen Stanley
Hop Utilization: 82%
Calories: 186 calories (Per 12oz)
Carbs: 19.9 g (Per 12oz)
Created: Monday January 9th 2023
1.056
1.015
5.5%
30.3
19.7
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.60 lb German - Bohemian Pilsner8.6 lb Bohemian Pilsner 38 1.9 76.4%
1.20 lb Munich1.2 lb Munich 37 6 10.7%
1.20 lb German - CaraMunich III1.2 lb CaraMunich III 34 57 10.7%
4 oz German - Carafa III4 oz Carafa III - (late mash tun addition) 32 535 2.2%
11.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.45 oz Magnum0.45 oz Magnum Hops Pellet 15 Boil 60 min 21.37 18.4%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 20 min 6.71 40.8%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 5 min 2.21 40.8%
2.45 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 10 min.
3 g Yeast Nutrient Other Boil 10 min.
0.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.70 g Epsom Salt Water Agt Mash 1 hr.
0.40 g Gypsum Water Agt Mash 1 hr.
0.20 g Salt Water Agt Mash 1 hr.
2.56 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - Czech Budejovice Lager Yeast WLP802
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 96 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 8.24 psi       Temp: 34 °F       CO2 Level: 2.4 Volumes
 
Target Water Profile
Pilsen - Brungard
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 2 2 6 8 5
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 qt Heat water to strike temp using RIMS Strike -- 122 °F 60 min
Temperature 122 °F 144 °F 45 min
Decoct approx. 1/3 of mash - boil 15 mins, return decoction to mash, hold for 10 mins. Decoction 144 °F 158 °F 30 min
Mash-out Temperature 170 °F 170 °F 10 min
19 qt Add Carafa III to mash, sparge at 170 degrees 15 minutes Batch Sparge 170 °F 170 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.22 16.9  
Mash volume with grains 5.12 20.5  
Grain absorption losses -1.41 -5.6  
Remaining sparge water volume (equipment estimates 5.03 g | 20.1 qt) 4.44 17.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.59 g | 30.4 qt) 7 28  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 5.25 g | 21 qt) 5.5 22  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.5 g | 22 qt) 5.25 21  
Total: 8.66 34.6
Equipment Profile Used: System Default
 
Notes

Also SafLager S-189 (2 packets)
Fermentation temp 50° F
Lager 6 weeks near freezing

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  • Last Updated: 2023-01-29 23:18 UTC