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Bohemian Golden Pilsner

153 calories 13.2 g 12 oz
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Beer Stats
Method: BIAB
Style: Premium American Lager
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.06 gallons
Post Boil Size: 5.55 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Mashmellow
Hop Utilization: 100.018%
Calories: 153 calories (Per 12oz)
Carbs: 13.2 g (Per 12oz)
Created: Thursday July 18th 2024
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OG: 1.050 FG: 1.012 ABV: 5.0% IBU: 20

1.047
1.008
5.1%
20.7
5.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Weyermann - Pilsner7 lb Pilsner $ 0.00 / lb
$ 0.00 		36 1.5 68.3%
1.50 lb Weyermann - Pale Wheat1.5 lb Pale Wheat $ 0.00 / lb
$ 0.00 		36 2 14.6%
0.50 lb Briess - Victory Malt0.5 lb Victory Malt $ 0.00 / lb
$ 0.00 		34.5 28 4.9%
1 lb Briess - Rice, Flaked1 lb Rice, Flaked 32.2 1 9.8%
4 oz Weyermann - Acidulated4 oz Acidulated 27 3.4 2.4%
10.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Artisan - Magnum14 g Magnum Hops $ 0.00 / oz
$ 0.00 		Pellet 8.9 Boil 60 min 18.78 35%
10 g Saaz10 g Saaz Hops $ 0.00 / oz
$ 0.00 		Pellet 2.5 Boil at 212 °F 15 min 1.87 25%
16 g Saaz16 g Saaz Hops $ 0.00 / oz
$ 0.00 		Pellet 2.5 Hop Stand at 170 °F 5 min 40%
40 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.50 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
0.25 g Servomyces Water Agt Boil 10 min.
1 each Whirlfloc Tab Fining Boil 5 min.
10 ml CellarScience SilaFine Fining Secondary 14 days
1 ml CellarScience Clearzyme Fining Primary 0 min.
1 g Epsom Salt Water Agt Mash 1 hr.
 
Yeast
CellarScience - German
Amount:
24 Grams
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
54 - 62 °F
Starter:
No
Fermentation Temp:
54 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 331 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 4.5 oz       Temp: 65 °F       CO2 Level: 2.6 Volumes
 
Target Water Profile
RO from Primo
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 0 0 50 20 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 gal 1st Infusion 2.7 q/# Strike 155 °F 148 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.83 g | 35.3 qt) 8.59 34.4  
Mash volume with grains (equipment estimates 9.65 g | 38.6 qt) 9.41 37.6  
Grain absorption losses -1.28 -5.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.3 g | 29.2 qt) 7.06 28.2  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume (equipment estimates 5.02 g | 20.1 qt) 5.55 22.2  
Hops absorption losses (whirlpool, hop stand) -0.02 -0.1  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 5.53 g | 22.1 qt) 5 20  
Total: 8.59 34.4
Equipment Profile Used: System Default
 
Notes

Mash grains at 148°F for 30 minutes, raise to 153-155°F for 30 minutes, recirculate and then lift bag and drain 10 minutes--squeeze gently. Boil 90 minutes. Chill to 170°F, add final hops cover loosely and let sit for 15-20 minutes. Leave hop stand in and finish chilling.

Ferment high-growth phase at 54°F for 3-6 Days until Gravity is within 2-4 points of target. Raise temp to 58° for maturation, add Clearzyme at start and ferment for 7-10 days . Then Cold Condition at <39°F for 1-2 weeks before bottling. Add SilaFine at 39°F at start of conditioning . 3 weeks in bottle at 65°F to carbonate.

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  • Last Updated: 2025-05-30 01:02 UTC