Czech Pilsner - Beer Recipe - Brewer's Friend

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Czech Pilsner

198 calories 16.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Czech Pale Lager
Boil Time: 90 min
Batch Size: 55 liters (fermentor volume)
Pre Boil Size: 58 liters
Pre Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 95% (brew house)
Calories: 198 calories (Per 330ml)
Carbs: 16.2 g (Per 330ml)
Created: Tuesday November 1st 2016
1.065
1.010
7.3%
29.7
3.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11.60 kg German - Pilsner11.6 kg Pilsner 38 1.6 97.5%
300 g American - Caramel / Crystal 10L300 g Caramel / Crystal 10L 35 10 2.5%
11.90 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g Perle60 g Perle Hops Leaf/Whole 8.8 Boil 60 min 19.94 33.3%
60 g Saaz60 g Saaz Hops Leaf/Whole 3.4 Boil 30 min 5.92 33.3%
60 g Saaz60 g Saaz Hops Leaf/Whole 3.4 Boil 15 min 3.82 33.3%
180 g / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
14 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
50 L Temperature -- 50 °C 20 min
50 L Temperature -- 65 °C 30 min
50 L Temperature -- 70 °C 30 min
50 L Temperature -- 76 °C 10 min
15 L Sparge -- 76 °C --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 64.45 L. Suggest reducing initial water volume to 45.4 L and adding 19.05 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 35.7
Mash volume with grains 43.6
Grain absorption losses -11.9
Remaining sparge water volume (equipment estimates 41.6 L) 35.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 64.5 L) 58
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.9
Post boil Volume 55
Going into fermentor 55
Total: 70.8  
Equipment Profile Used: System Default
 
Notes

after 2 days to increase the pressure to 1 bar.
At the end of the fermentation leave at a temperature of 14C for another two days.
Download temperature gradually 11C, 8C, 5C.
The day before the package download the temperature to -1C, pressure 0.8 bar

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  • Last Updated: 2017-05-08 14:50 UTC