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Czech Pils

175 calories 18.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Czech Premium Pale Lager
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 175 calories (Per 12oz)
Carbs: 18.7 g (Per 12oz)
Created: Thursday March 23rd 2017
1.053
1.014
5.1%
42.4
4.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb German - Pilsner10 lb Pilsner 38 1.6 90.9%
8 oz American - Carapils (Dextrine Malt)8 oz Carapils (Dextrine Malt) 33 1.8 4.5%
4 oz German - Vienna4 oz Vienna 37 4 2.3%
4 oz German - Melanoidin4 oz Melanoidin 37 25 2.3%
176 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.70 oz Magnum0.7 oz Magnum Hops Pellet 12.4 Boil 60 min 36.43 14.9%
1 oz Saaz1 oz Saaz Hops Pellet 3.2 Boil 10 min 2.92 21.3%
1 oz Saaz1 oz Saaz Hops Pellet 3.2 Boil 5 min 2.18 21.3%
2 oz Saaz2 oz Saaz Hops Pellet 3.2 Boil 1 min 0.87 42.6%
4.70 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Fining Boil 5 min.
0.50 tsp Yeast Nutrient Other Boil 15 min.
 
Yeast
Wyeast - Urquell Lager 2001
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-High
Optimum Temp:
48 - 58 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 409 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Czech Pils - RO Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
43 0 8 68 16 25
Use RO bottled water to mimic the Pilsen soft water. Added 1.6 ml lactic acid into mash. Added .4 g of gypsum and 2.1 g calcium chloride into mash. Added .6 g of gypsum and 3.1 g calcium chloride into sparge water. I added only enough salts to get to 40+ of calcium for the mash.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.3 gal Infusion -- 155 °F 90 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 5.43 g | 21.7 qt) 5 20  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.93 g | 31.7 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.18 -0.7  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.13 36.5
Equipment Profile Used: System Default
 
Notes

Used Imperial Yeast L28 Urkel, not Wyeast 2001. It has 200b cells in the can. Starter of 6.9 oz DME with 1.8 liters water. Target cells 409 billion cells. Starter will provide 421 billion.

Ferment: Pitch at 48 and let rise to 50 over next 24 to 36 hours. Leave for 4 days and then begin to raise temp 2 degrees per day up to 60 degrees. When finished fermenting, lager at 35 for 3-4 weeks.

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  • Last Updated: 2017-03-26 15:23 UTC