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Dvanda (12° 5,3% 40 IBU pale lager, 4/2024, "12")

220 calories 18.8 g 0.5 L
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Beer Stats
Method: All Grain
Style: Czech Pale Lager
Boil Time: 90 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 59.27 liters
Post Boil Size: 50 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 75% (brew house)
Source: G@G Homebrewing
Calories: 220 calories (Per 0.5L)
Carbs: 18.8 g (Per 0.5L)
Created: Saturday April 13th 2024
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1.048
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5.3%
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n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
9 kg German - Bohemian Pilsner9 kg Bohemian Pilsner 38 1.9 88.2%
0.40 kg German - Melanoidin0.4 kg Melanoidin 37 25 3.9%
0.80 kg German - Carapils0.8 kg Carapils 35 1.3 7.8%
10.20 kg / Kč 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
70 g Barth-Haas - Premiant70 g Premiant Hops Pellet 5.4 Boil 90 min 22.32 41.2%
40 g Barth-Haas - Harmonie40 g Harmonie Hops Pellet 7 Boil 30 min 11.88 23.5%
40 g Barth-Haas - Harmonie40 g Harmonie Hops Pellet 7 Boil 10 min 5.6 23.5%
20 g Barth-Haas - Harmonie20 g Harmonie Hops Pellet 7 Whirlpool 0 min 1.4 11.8%
170 g / Kč 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Protafloc Fining Boil 10 min.
20 g Gelatin Fining Secondary 1 days
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
3 Liters
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
Yes
Fermentation Temp:
12 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 893 B cells required
Kč 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 305.2 g       Temp: 20 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
37 L Infusion 63 °C 63 °C 40 min
Infusion 72 °C 72 °C 50 min
76 °C 76 °C 10 min
33 L Fly Sparge 76 °C 76 °C 10 min
Starting Mash Thickness: 3.65 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 59.3 L. Suggest reducing initial water volume to 45.4 L and adding 13.9 L sparge/top-off.  
Strike water volume at mash thickness of 3.7 L/kg 37.2
Mash volume with grains (equipment estimates 43.9 L) 44
Grain absorption losses -10.2
Remaining sparge water volume (equipment estimates 33.2 L) 33.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 59.3 L) 59.3
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.8
Post boil Volume 50
Hops absorption losses (whirlpool, hop stand) -0.1
Top off amount 0.1
Going into fermentor 50
Total: 70.4  
Equipment Profile Used: System Default
 
Notes

Diacetyl pause 18°C at the end of fermentation. Then add gelatine & start cold crashing <8°C for >24h. Dip hopping optional ~ 1,5 g/l.
We used dip hopping Bohemia 25g + Rubín 30g /30L

(žlutý vršek = dip hop)

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  • Last Updated: 2024-04-14 16:24 UTC