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Grackle Svijany Máz Clone

151 calories 14.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Czech Premium Pale Lager
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.031 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 65% (brew house)
Hop Utilization: 84%
Calories: 151 calories (Per 12oz)
Carbs: 14.6 g (Per 12oz)
Created: Wednesday August 13th 2025
1.046
1.010
4.7%
18.7
3.7
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb Weyermann - Floor-Malted Bohemian Pilsner9.5 lb Floor-Malted Bohemian Pilsner 36.3 1.9 96.9%
0.30 lb Weyermann - Acidulated0.3 lb Acidulated 27 3.4 3.1%
9.80 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 60 min 13.3 50%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 20 min 4.03 25%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 5 min 1.33 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
0.50 tsp Yeast Nutrient Other Boil 10 min.
0.25 tsp Chalk Water Agt Mash 1 hr.
0.13 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.13 tsp Epsom Salt Water Agt Mash 1 hr.
1 tsp Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - Pilsner Lager Yeast WLP800
Amount:
1 Each
Cost:
Attenuation (avg):
74.5%
Flocculation:
Med-High
Optimum Temp:
50 - 55 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 76 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
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
8.44 gal Strike 165 °F 150 °F 60 min
Starting Mash Thickness: 1.294 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.29 qt/lb 3.17 12.7  
Mash volume with grains 3.95 15.8  
Grain absorption losses -1.23 -4.9  
Remaining sparge water volume (equipment estimates 4.88 g | 19.5 qt) 5.8 23.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.98 35.9
Equipment Profile Used: System Default
 
Notes

Brewing process (Decoction Mash):
Mash-in: Dough-in the crushed malt with strike water to achieve a mash temperature of 99°F (37°C). Hold for 15 minutes. This is a crucial step for traditional Czech lagers, promoting enzymatic activity and flavor development.

Decoction #1: Pull roughly 1/3 of the mash volume and heat it to 150°F (66°C), resting for 15-20 minutes.

Boil Decoction #1: Bring the decoction to a full boil for 15 minutes, stirring continuously to prevent scorching.

Combine and Rest #1: Return the boiled decoction to the main mash, raising the temperature to 125°F (52°C). Rest for 15-30 minutes.

Repeat Decoction #2 & Rest #2: Repeat steps 2-4, aiming to raise the main mash temperature to 149°F (65°C) and resting for 30-60 minutes.

Repeat Decoction #3 & Rest #3: Repeat steps 2-4, raising the mash to 170°F (77°C) and resting for 10-15 minutes. This is the mash-out step, stopping enzymatic activity.

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  • Last Updated: 2025-08-14 22:28 UTC