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Czech Pilsner

163 calories 14.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Czech Pale Lager
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 163 calories (Per 12oz)
Carbs: 14.4 g (Per 12oz)
Created: Friday May 8th 2026
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1.050
1.009
5.4%
28.1
3.6
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb American - Pilsner11 lb Pilsner 37 1.8 100%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.25 oz Saaz2.25 oz Saaz Hops Pellet 3.5 Boil 60 min 28.09 69.2%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 0 min 30.8%
3.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Gypsum Water Agt Mash 1 hr.
50 g Phosphoric acid Water Agt Mash 1 hr.
25 g Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
Omega Yeast Labs - Dried Lutra Kveik - OYL-071DRY
Amount:
1 Each
Cost:
Attenuation (avg):
78.5%
Flocculation:
Medium
Optimum Temp:
68 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 90 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-
75 10 2 100 100 25
Use one gallon of distilled water and 8 gallons scratch2 water.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Strike 134 °F 122 °F 20 min
Decoction 152 °F 150 °F 20 min
Decoction -- 212 °F 20 min
5 gal Sparge 168 °F -- 15 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.13 16.5  
Mash volume with grains 5.01 20  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 4.62 g | 18.5 qt) 4 16  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.12 g | 28.5 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.12 -0.5  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 8.13 32.5
Equipment Profile Used: System Default
 
Notes

Strike with 4 gal. (15.1 L) of 134°F (57°C) water and rest at 122°F (50°C) for 20 minutes. Decoction #1: Pull 1/3 of the mash with minimal liquid. Raise to 152°F (67°C) for 20 minutes in a separate vessel and then bring to a boil, while stirring. Add back to the main pot to raise the mash to approximately 150°F (66°C). Decoction #2: Pull 1/3 of the mash volume with liquid. Bring to a boil. Add back to the main pot to raise temperature for mash-out.

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  • Last Updated: 2026-05-08 18:33 UTC