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Czech Pils 26 5 Gal

7922 calories 850.3 g 20 qt
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Beer Stats
Method: All Grain
Style: Czech Premium Pale Lager
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7.69 gallons
Post Boil Size: 6.08 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Montano Brewing
Hop Utilization: 58%
Calories: 7922 calories (Per 20qt)
Carbs: 850.3 g (Per 20qt)
Created: Friday March 6th 2026
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1.045
1.012
4.3%
31.9
4.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Weyermann - Floor-Malted Bohemian Pilsner8 lb Floor-Malted Bohemian Pilsner 36.3 1.9 88.9%
1 lb Weyermann - Floor malted Bohemian Dark1 lb Floor malted Bohemian Dark 37 7 11.1%
9 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Saaz (3.8AA)2 oz Saaz (3.8AA) Hops Leaf/Whole 3.8 First Wort 0 min 18.18 40%
1 oz Saaz (3.8AA)1 oz Saaz (3.8AA) Hops Leaf/Whole 3.8 Boil 60 min 8.26 20%
2 oz Saaz (3.8AA)2 oz Saaz (3.8AA) Hops Leaf/Whole 3.8 Whirlpool 5 min 5.42 40%
5 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 tbsp Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
4 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - Czech Pils 2278
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Med-High
Optimum Temp:
50 - 58 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
2.0 (M cells / ml / ° P) 445 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 23.72 psi       Temp: 68 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
83.8 17.6 95.5 126.5 56.6 164.5
8 gallons distilled plus 1 gallons filtered tap water plus .25 tbsp CaCl/4ml Lactic acid.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2 gal Double Decoction Mash Strike 139 °F 125 °F 20 min
1 gal Infusion 122 °F 146 °F 40 min
Decoction 140 °F 156 °F 30 min
Decoction 158 °F 170 °F 10 min
6 gal Sparge 155 °F 170 °F 20 min
Starting Mash Thickness: 0.8 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 0.8 qt/lb 1.8 7.2  
Mash volume with grains 2.52 10.1  
Grain absorption losses -1.13 -4.5  
Remaining sparge water volume (equipment estimates 6.51 g | 26.1 qt) 7.27 29.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.94 g | 27.8 qt) 7.69 30.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 5.33 g | 21.3 qt) 6.08 24.3  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.01 g | 24 qt) 5.25 21  
Total: 9.07 36.3
Equipment Profile Used: System Default
 
Notes

Double decoction mash. Mash in at 125F, infuse to 150, Rest 30, pull 1/3 decoction, heat to 160F rest 15 min, boil 10 min, return to main mash to get 160F. Rest 30 min, pull 1/3 decoction, heat to boil, return to get 170F. Recirc, sparge/lauter.

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  • Last Updated: 2026-05-31 14:42 UTC