Czech Ale - Beer Recipe - Brewer's Friend

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Czech Ale

145 calories 15.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Wood-Aged Beer
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 26.43 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 145 calories (Per 330ml)
Carbs: 15.8 g (Per 330ml)
Created: Saturday August 12th 2023
1.047
1.013
4.5%
15.0
14.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3,400 g Viking - Pilsner Malt3400 g Pilsner Malt 37 1.9 68%
750 g Weyermann - CaraBohemian750 g CaraBohemian 35 76 15%
500 g Viking - Carabody500 g Carabody 10 2.66 10%
350 g Viking - Rye Malt350 g Rye Malt 38 3.2 7%
5,000 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Uran5 g Uran Hops Pellet 12.33 Boil at 100 °C 60 min 8.19 19.2%
21 g Uran21 g Uran Hops Pellet 12.3 Boil at 100 °C 5 min 6.84 80.8%
26 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 g Baking Soda Water Agt Mash 1 hr.
1 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3.50 g Gypsum Water Agt Mash 1 hr.
7.57 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® KÖLN KÖLSCH KOLSCH STYLE ALE YEAST
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
14 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 184 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 116 g       Temp: 14 °C       CO2 Level: 2.3 Volumes
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18.5 L Infusion 40 °C 69 °C 60 min
9 L Sparge 78 °C 78 °C --
Starting Mash Thickness: 3.65 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 18.3
Mash volume with grains 21.6
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 14.5 L) 14.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.8 L) 26.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 21 L) 22
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22 L) 21
Total: 32.3  
Equipment Profile Used: System Default
 
Notes

If you woulf like to add oak chips to the beer, place the oak chips onto an oven for 10 mins @180°C to sanitize it. After cooldown add it to the beer 7 days prior cold crush. After removal, cold crash the beer (2 days @ 1-2°C).


https://www.hopline.hu/viking-pilsner-malata
https://www.hopline.hu/weyermann-carabohemian-malata-732
https://www.hopline.hu/viking-buzamalata
https://www.hopline.hu/viking-zab-malata
https://www.hopline.hu/viking-rozs-malata-666
https://www.hopline.hu/uran-komlo-30g-2020-1058
https://www.hopline.hu/lalbrew-koln-eleszto-704

(https://www.hopline.hu/viking-carabody-malata-661)

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  • Last Updated: 2023-08-27 16:18 UTC