Czech Mates Pilsner - Beer Recipe - Brewer's Friend

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Czech Mates Pilsner

183 calories 15.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Czech Pale Lager
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5.27 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 83% (brew house)
Source: ChrisD
Hop Utilization: 97%
Calories: 183 calories (Per 12oz)
Carbs: 15.3 g (Per 12oz)
Created: Saturday May 27th 2023
1.056
1.009
6.1%
57.8
4.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Gladfield - German Pilsner Malt9 lb German Pilsner Malt 36.3 2.03 97.3%
0.25 lb Weyermann - Carahell0.25 lb Carahell 34 10 2.7%
9.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Perle1 oz Perle Hops Pellet 8.2 Boil 60 min 29.48 22.2%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 30 min 9.67 22.2%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 15 min 6.24 22.2%
1.50 oz Citra1.5 oz Citra Hops Pellet 11 Whirlpool 15 min 12.36 33.3%
4.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Irish Moss Fining Boil 15 min.
0.67 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.75 g Epsom Salt Water Agt Mash 1 hr.
0.50 g Baking Soda Water Agt Mash 1 hr.
6.86 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
56 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 91 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.89 gal Strike 164 °F 151 °F 60 min
Mash out Temperature -- 170 °F 10 min
3.63 gal pour over sparge Sparge 170 °F 168 °F --
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 2.89 11.6  
Mash volume with grains 3.63 14.5  
Grain absorption losses -1.16 -4.6  
Remaining sparge water volume (equipment estimates 5.18 g | 20.7 qt) 3.79 15.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.67 g | 26.7 qt) 5.27 21.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.06 20.2  
Hops absorption losses (whirlpool, hop stand) -0.06 -0.2  
Going into fermentor 5 20  
Total: 6.68 26.7
Equipment Profile Used: System Default
 
Notes

May 28 2023
Mash water pH 5.2
MASH pH 6.02
Added 1.5 Citra Hops at Flame out and through cooling time
Pre boil gravity 1.056 yield 5 gal
Post Boil OG 1.058 yield was 4.5 gal added .5 gal tap water
now OG 1.056
Pitched yeast at <60 F

2 weeks in primary ferm avg temp 56 F
6/12/23-6/17/23 Diacetyl Rest avg temp 68-75 F
6/18/23 drop temp to layering 2 degrees per day to 33 F
6/25/23 lagering at 33 F
8/5/23 KEGGED Final gravity 1.010 ABV 6.04

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  • Last Updated: 2023-08-05 16:49 UTC