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Pilsner - Bohemian

182 calories 19 g 12 oz
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Beer Stats
Method: All Grain
Style: Czech Premium Pale Lager
Boil Time: 90 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 7.75 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 78% (ending kettle)
Calories: 182 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created: Friday April 21st 2017
1.055
1.014
5.4%
43.4
3.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.50 lb German - Pilsner10.5 lb Pilsner 38 1.6 93.3%
0.75 lb German - Carapils0.75 lb Carapils 35 1.3 6.7%
11.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
45 g Saaz45 g Saaz Hops Pellet 3.5 Boil 60 min 21.37 28.7%
56 g Saaz56 g Saaz Hops Pellet 3.5 Boil 30 min 14.77 35.7%
28 g Saaz28 g Saaz Hops Pellet 3.5 Boil 10 min 2.89 17.8%
28 g Saaz28 g Saaz Hops Pellet 3.5 Whirlpool at 190 °F 5 min 4.32 17.8%
157 g / $ 0.00
 
Yeast
White Labs - Pilsner Lager Yeast WLP800
Amount:
1 Each
Cost:
Attenuation (avg):
74.5%
Flocculation:
Med-High
Optimum Temp:
50 - 55 °F
Starter:
No
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 462 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Sonny's Tap Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
21 6 17 18 11 51
Goals:

Ca: ~50 (50-60)
Alkalinity: ~20 (0-40)
SO4: ~25 (0-50)
Cl: ~50 (50-100)
RA: -60 to 0

*For Salt Additions*
Mash Volume: 4.2gal
Boil Volume: 5gal (3.5 + 1.5gal - grain loss)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.2 gal Single Infusion Infusion -- 154 °F 60 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 4.22 16.9  
Mash volume with grains 5.12 20.5  
Grain absorption losses -1.41 -5.6  
Remaining sparge water volume 5.19 20.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.42 g | 33.7 qt) 7.75 31  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.17 -0.7  
Post boil volume (equipment estimates 5.33 g | 21.3 qt) 6 24  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.1  
Estimated amount in fermentor 5.96 23.9  
Total: 9.41 37.6
Equipment Profile Used: System Default
 
Notes

YEAST STARTER

  1. 4 Days prior to Brewing, make 10% DME solution in Erlenmeyer Flask.

    MFG Date: //__
    Starter: __ gm DME / __ L (per MrMalty.com)

  2. Apply Ice Bath until Temperature reaches ~70F.
  3. Squeeze 2 packets of WLP800 into DME Solution.
  4. Cover with Aluminum Foil + apply to Stir Plate for 24 hours.
  5. Refrigerate for 72 hours, then decant ~50% of the spent wort.

    MASH

    PRE-HEAT MASH - 2 gal of Boiling Water
    PRE-HEAT SPARGE - 2 gal of Boiling Water
    (conduct Simultaneously)

    Water Volume: 4.2 gallons for 1.5 lb/qt ratio.

  6. Prior to heating HLT, check pH of tap water

    pH: ______

  7. STRIKE WATER: 167F.
  8. Add Grains @ 165F.
  9. Add Mash Salts (as needed per water report)
  10. Allow Temperature to fall to 154F prior to closing lid.
  11. Total Mash Time: 60 minutes

    FINAL MASH TEMP: ____F
    FINAL MASH pH:     ____

  12. Add 5L of Boiling Water at the end of Mash and stir into solution.
  13. Begin Vorlauf!

    SPARGE

  14. Heat 6.5gal of Water to 177/178F. Add to Sparge Vessel.
  15. Recirculate 4 times prior to collecting wort.
  16. Attempt to Sparge over 30-40 minutes.

    BOIL

  17. Check Pre-Boil Gravity (goal: 1.043) + pH
    NOTE: Make sure to adjust for TEMPERATURE

    PRE-BOIL GRAVITY: ____ @ ____F

  18. Adjust Gravity to Goal (1.043) with remaining Sparge Water

    Adjusted Gravity: ____ (__ @ __F)

    PRE-BOIL pH:     ____

  19. Add Pre-Boil Salts + adjust Pre-Boil pH to: ~5.3 (+/- 0.1)

    Final pH measurement: ____
    Lactic Acid addition:     ____ mL

  20. Boil for 90 minutes (goal OG: 1.055)
  21. Add Hops @ 60 minutes.
  22. Add Hops @ 30 minutes.
  23. Add Hops @ 10 minutes.
  24. Add Whirlfloc @ 5 minutes.
  25. Add Flameout Hops @ 0 minutes. Put lid on Kettle and allow Hops to steep for 5 minutes.
  26. Chill wort to ~70F after completion of Boil
  27. Auto-siphon wort from Kettle into Mash Cooler with fine mesh bag inserted over Hop Back (at the end of auto-siphon)
  28. Gravity feed wort from Mash Cooler into Catalyst Fermenter
  29. Allow Ranco/Chest Freezer to adjust wort temperature to goal starting temp (45F)

    ORIGINAL GRAVITY: ______ (goal: 1.055)

    FERMENTATION

  30. Goal Starting Temp: 45F. Oxygenate for 60s prior to Pitching.
  31. Pitch yeast @ 45F. Hold temperature @ 45F until signs of Fermentation begin, then increase temp by 1F every 12 hours until 48F.
  32. Once signs of Fermentation begin to slow, increase temp by 1F/24hr until 51F.
  33. After diacetyl has cleaned up, cold crash beer to 40F for ~7 Days prior to transferring to Keg.

    carbonate to approximately 2-2.5 volumes
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  • Last Updated: 2018-04-11 17:39 UTC