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Classic Czech Pils

152 calories 16.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Czech Premium Pale Lager
Boil Time: 90 min
Batch Size: 6.5 gallons (ending kettle volume)
Pre Boil Size: 8.16 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 65% (ending kettle)
Source: Matt Liddy
Hop Utilization: 99%
Calories: 152 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)
Created: Tuesday May 5th 2026
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Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Weyermann - Pilsner12 lb Pilsner 36 1.5 94.1%
8 oz Weyermann - Vienna Malt8 oz Vienna Malt 37 3.5 3.9%
4 oz American - Victory4 oz Victory 34 28 2%
204 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Yakima Valley Hops - CZ Saaz1 oz CZ Saaz Hops Pellet 3.2 First Wort 90 min 12.82 22.9%
0.38 oz Yakima Valley Hops - Magnum0.375 oz Magnum Hops Pellet 14.5 Boil 60 min 19.12 8.6%
1 oz Yakima Valley Hops - CZ Saaz1 oz CZ Saaz Hops Pellet 3.2 Boil 30 min 6.25 22.9%
1 oz Yakima Valley Hops - CZ Saaz1 oz CZ Saaz Hops Pellet 3.2 Boil 15 min 3 22.9%
1 oz Yakima Valley Hops - CZ Saaz1 oz CZ Saaz Hops Pellet 3.2 Aroma 0 min 22.9%
4.37 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 10 min.
0.50 oz Wyeast - Beer Nutrient Other Boil 10 min.
 
Yeast
Imperial Yeast - L28 Urkel
Amount:
1 Each
Cost:
Attenuation (custom):
76%
Flocculation:
Medium
Optimum Temp:
52 - 58 °F
Starter:
Yes
Fermentation Temp:
49 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 422 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 12.29 psi       Temp: 38 °F       CO2 Level: 2.6 Volumes
 
Target Water Profile
Camas Water Profile - Ward Labs
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
3.98 gal Beta Rest Strike 158 °F 145 °F 15 min
3.25 qt Alpha Rest Infusion 212 °F 155 °F 30 min
Pull 1/3 thick mash, bring to boil for 5 minutes, stirring constantly.. Add back to mash, rest 15 min. Decoction 212 °F 169 °F 15 min
5.2 gal Batch Sparge 170 °F 169 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.98 15.9  
Mash volume with grains 5 20  
Grain absorption losses -1.59 -6.4  
Remaining sparge water volume 6.02 24.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.91 g | 35.7 qt) 8.16 32.6  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.16 -0.7  
Post boil volume (equipment estimates 5.75 g | 23 qt) 6.5 26  
Estimated amount in fermentor 6.5 26  
Total: 10 40
Equipment Profile Used: System Default
 
Notes

2 Liter starter.

Ferment at 49 degrees around 10 - 14 days until about .06 - .08 before final OG. Transfer to keg and cap to create natural Co2. Allow to completely ferment out at 49 then drop temp to 44 for about 4-5 more days. Take sample for a VDK test. If passes, start dropping temp slowly by 5 degrees or so per day.

Lager for 4 weeks and carbonate to 2.6 volumes.

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  • Last Updated: 2026-05-05 05:03 UTC