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150 calories 13.1 g 12 oz
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Beer Stats
Method: BIAB
Style: Czech Premium Pale Lager
Boil Time: 75 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13.5 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 150 calories (Per 12oz)
Carbs: 13.1 g (Per 12oz)
Created: Thursday March 13th 2025
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Fermentables
Amount Fermentable Cost PPG °L Bill %
19.10 lb Weyermann - Floor-Malted Bohemian Pilsner19.1 lb Floor-Malted Bohemian Pilsner 36.3 1.9 95%
0.50 lb Riverbend Malt - Great Chit0.5 lb Great Chit 36.8 1.7 2.5%
0.50 lb Briess - Carapils Malt0.5 lb Carapils Malt 34.5 1.5 2.5%
20.10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Yakima Valley Hops - Saaz2 oz Saaz Hops Pellet 3.4 First Wort at 212 °F 0 min 15.07 33.3%
2 oz Yakima Valley Hops - Saaz2 oz Saaz Hops Pellet 3.4 Boil at 212 °F 45 min 12.03 33.3%
2 oz Yakima Valley Hops - Saaz2 oz Saaz Hops Pellet 3.4 Boil at 212 °F 10 min 4.75 33.3%
6 oz / $ 0.00
 
Yeast
Lallemand - LalBrew Diamond Lager
Amount:
2 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
50 - 59 °F
Starter:
No
Fermentation Temp:
55 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 167 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
16 gallons of RO water
4 grams of Calcium Chloride (\[CaCl_{2}\])
2 grams of Gypsum (\[CaSO_{4}\])
3–5 mL of 88% Lactic Acid
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17 gal Infusion 153 °F 148 °F 90 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.1 gal (52.4 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.1 gal (4.4 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 17.87 gal (71.48 qt). Suggest reducing initial strike volume to 10.39 gal (41.57 qt) and adding 5.87 gal (23.48 qt) sparge/top-off. 16.26 65.1  
Strike water volume (equipment estimates 15.86 g | 63.5 qt) 16.26 65.1  
Mash volume with grains (equipment estimates 17.47 g | 69.9 qt) 17.87 71.5  
Grain absorption losses -2.51 -10.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.1 g | 52.4 qt) 13.5 54  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume 11 44  
Volume into fermentor 11 44  
Total: 16.26 65.1
Equipment Profile Used: System Default
 
Notes
  1. Beta-Glucan / Phytase Rest113°F – 115°F (45°C–46°C)15–20 mins. Breaks down gummy glucans from the chit malt; improves lauter efficiency and clarity.

  2. Maltose Rest (β-amylase)144°F – 147°F (62°C–64°C)30–40 mins. Creates highly fermentable sugars. Keep it to 30 mins if you want to push toward a richer body.

  3. Dextrin Rest (α-amylase)156°F – 158°F (69°C–70°C)20–30 mins. Creates the unfermentable dextrins that ensure your 1.008 FG beer still tastes full-bodied and round.

  4. Mash-Out170°F (77°C)10 mins. Halts enzymatic activity and thins the wort for a smooth sparge.
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  • Last Updated: 2026-09-25 13:09 UTC