Pollen Pils (Perley Czechman Pils II) - Beer Recipe - Brewer's Friend

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Pollen Pils (Perley Czechman Pils II)

166 calories 13.8 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: 6.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Bradley Olson
Calories: 166 calories (Per 12oz)
Carbs: 13.8 g (Per 12oz)
Created: Friday March 31st 2017
1.051
1.008
5.6%
45.7
3.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb German - Pilsner9.5 lb Pilsner 38 1.6 90.5%
0.50 lb German - Floor-Malted Bohemian Pilsner0.5 lb Floor-Malted Bohemian Pilsner 38 1.8 4.8%
0.50 lb German - Vienna0.5 lb Vienna 37 4 4.8%
10.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 90 min 13.79 20%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 60 min 12.89 20%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 30 min 9.91 20%
1 oz Perle1 oz Perle Hops Pellet 8.2 Boil 8 min 9.09 20%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 0 min 20%
5 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp pH 5.2 Water Agt Mash 1 hr.
1 tsp irish moss Fining Boil 15 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 394 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: force carb       CO2 Level: 2.5 Volumes
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.8 gal Temperature -- 152 °F 60 min
5 gal Fly Sparge -- 170 °F 60 min
Starting Mash Thickness: 1.33 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 3.49 14  
Mash volume with grains 4.33 17.3  
Grain absorption losses -1.31 -5.3  
Remaining sparge water volume (equipment estimates 6.01 g | 24 qt) 4.57 18.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.94 g | 31.8 qt) 6.5 26  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.06 32.3
Equipment Profile Used: System Default
 
Notes

Bring yeast starter to targeted pitching temperature, 50 °F .

After reaching target pitching temperature, add yeast starter, shake the fermenter to aerate for four minutes, and set the carboy in 50 °F keezer.

Ferment at 50 for two weeks.

Bring temperature to 62 degrees for two days for diacetyl rest. Rack to carboy.

Drop the temp 5 degrees per day until lagering temp of 40 degrees reached. leave for 2 weeks. Move to keg and leave for an additional 3-4 weeks.

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  • Last Updated: 2017-05-14 14:09 UTC