(2015-12-20) Czech Lager - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

(2015-12-20) Czech Lager

194 calories 19.9 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Oktoberfest/Märzen
Boil Time: 70 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8.5 gallons
Pre Boil Gravity: 10.3 °P (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 194 calories (Per 12oz)
Carbs: 19.9 g (Per 12oz)
Created: Friday December 18th 2015
14.4 °P
3.7 °P
5.8%
41.0
3.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb German - Floor-Malted Bohemian Pilsner11 lb Floor-Malted Bohemian Pilsner 38 1.8 94.6%
0.50 lb German - Munich Light0.5 lb Munich Light 37 6 4.3%
2 oz German - Acidulated Malt2 oz Acidulated Malt 27 3.4 1.1%
11.62 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Saaz1.5 oz Saaz Hops Pellet 3.5 Boil 65 min 18.29 21.4%
1.50 oz Saaz1.5 oz Saaz Hops Pellet 3.5 Boil 30 min 13.81 21.4%
1.50 oz Saaz1.5 oz Saaz Hops Pellet 3.5 Boil 15 min 8.91 21.4%
1.50 oz Saaz1.5 oz Saaz Hops Pellet 3.5 Whirlpool 0 min 21.4%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Dry Hop 1 days 14.3%
7 oz / $ 0.00
 
Yeast
Wyeast - Pilsen Lager 2007
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
48 - 56 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.5 (M cells / ml / ° P) 491 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
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
16 qt Protein Rest Temperature -- 130 °F 15 min
Sacc Rest #1 (100% Grist) Temperature -- 148 °F 20 min
Mash-Out Dexn #1 Portion Decoction -- 165 °F 5 min
Dexn #1 Boil Decoction -- 200 °F 15 min
Sacc #2 (100% Grist) Temperature -- 155 °F 20 min
Mash-Out Dexn #2 Decoction -- 165 °F 5 min
Dexn #2 Boil Decoction -- 200 °F 20 min
Mash-Out (100% Grist) Temperature -- 165 °F 10 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 4.36 17.4  
Mash volume with grains 5.29 21.2  
Grain absorption losses -1.45 -5.8  
Remaining sparge water volume (equipment estimates 5.32 g | 21.3 qt) 5.84 23.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.98 g | 31.9 qt) 8.5 34  
Boil off losses -1.75 -7  
Hops absorption losses (first wort, boil, aroma) -0.17 -0.7  
Post boil Volume 6.06 24.2  
Hops absorption losses (whirlpool, hop stand) -0.06 -0.2  
Going into fermentor 6 24  
Total: 10.2 40.8
Equipment Profile Used: System Default
 
Notes

Soft water. One-fourth teaspoon of gypsum and CaCl in the mash. OG was 15brix w/ a little over 6 gallons into kettle. Kegged 1/4/16

Last Updated and Sharing
 
1,035
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2016-01-05 18:01 UTC