Czech Pilsner - Beer Recipe - Brewer's Friend

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Czech Pilsner

159 calories 15.1 g 330 ml
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Beer Stats
Method: BIAB
Style: Bohemian Pilsener
Boil Time: 60 min
Batch Size: 23.5 liters (ending kettle volume)
Pre Boil Size: 29 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 60% (ending kettle)
Source: http://www.craftedpours.com/homebrew-recipe/czech-
Calories: 159 calories (Per 330ml)
Carbs: 15.1 g (Per 330ml)
Created: Tuesday January 3rd 2017
1.052
1.011
5.4%
37.6
4.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.75 kg German - Bohemian Pilsner5.75 kg Bohemian Pilsner 38 1.9 88.5%
0.50 kg German - Vienna0.5 kg Vienna 37 4 7.7%
250 g German - Carapils250 g Carapils 35 1.3 3.8%
6.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
70 g Saaz70 g Saaz Hops Pellet 3.5 Boil 60 min 28.32 53.8%
30 g Saaz30 g Saaz Hops Pellet 3.5 Boil 30 min 9.33 23.1%
30 g Saaz30 g Saaz Hops Pellet 3.5 Boil 0 min 23.1%
130 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each whirlfloc Fining Boil 10 min.
 
Yeast
Mangrove Jack - Bavarian Lager M76
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
7 - 14 °C
Starter:
Yes
Fermentation Temp:
12 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 453 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Sugar pellets       Amount: 2 per bottle      
 
Target Water Profile
South Perth, Western Australia, Australia
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
28 7 72 116 25 106
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23 L Temperature -- 67 °C 60 min
13 L Sparge -- 77 °C --
Quick Water Requirements
Water Liters
Total strike volume 36.4
Mash volume with grains 40.7
Grain absorption losses -6.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.9 L) 29
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil volume (equipment estimates 22.7 L) 23.5
Estimated amount in fermentor 23.5
Total: 36.4  
Equipment Profile Used: System Default
 
Notes

Mash all grains for 1 hour at 152 degrees.

Sparge at 170 degrees.

One hour boil with hop regimen above.

Chill down to 50F and pitch yeast.

Ferment for about 10-14 days until primary fermentation just finishes.

Diacetyl Rest: Raise beer temp to 62-65F (16.6 -18.5C) for 2-3 days.
Rack to keg or secondary and start cold-aging process. If possible taper temperature down 5-7 degrees per day from Diacetyl rest to 35F(1.7C). Cold age at 35F for 4-6 weeks.

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  • Last Updated: 2017-03-26 01:56 UTC