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Czech Mate

156 calories 12.6 g 16 oz
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Beer Stats
Method: All Grain
Style: Czech Premium Pale Lager
Boil Time: 60 min
Batch Size: 5.3 gallons (fermentor volume)
Pre Boil Size: 7.3 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 70% (brew house)
Rating:
3.00 (1 Review)

Calories: 156 calories (Per 16oz)
Carbs: 12.6 g (Per 16oz)
Created: Saturday September 9th 2017
1.048
1.007
5.4%
42.2
4.8
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.60 lb Finland - Pale Ale Malt5.6 lb Pale Ale Malt 36 2 56%
4.40 lb German - Vienna4.4 lb Vienna 37 4 44%
10 lbs / ₹ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Pacific Gem0.5 oz Pacific Gem Hops Pellet 14.3 First Wort at 138 °F 30 min 32.29 14.3%
2 oz Saaz2 oz Saaz Hops Pellet 3.5 Whirlpool at 170 °F 30 min 9.89 57.1%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Dry Hop 5 days 28.6%
3.50 oz / ₹ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
12 g Cassia Powder Spice Boil 30 min.
5 g Coriander Powder Spice Boil 30 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
2 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
52 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 358 B cells required
₹ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Table Sugar       Amount: 3.5 oz       CO2 Level: 3.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Strike = 160 Infusion -- 150 °F 60 min
4 gal Strike = 172 Sparge -- 168 °F 30 min
Starting Mash Thickness: 1.6 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.6 qt/lb 4 16  
Mash volume with grains 4.8 19.2  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 4.39 g | 17.6 qt) 4.8 19.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.89 g | 27.6 qt) 7.3 29.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5.38 21.5  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Going into fermentor 5.3 21.2  
Total: 8.8 35.2
Equipment Profile Used: System Default
 
Notes

1) 2 weeks primary fermentation @ 52F. Pitch @ 70, continue cooling. By the time it reaches the correct temp, the yeast's lag phase should also be done.
2) After fermentation finishes, increase temp to 68F for 3 days - diacetyl rest.
3) Cold crash for 6 weeks @ 34F.

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  • Last Updated: 2019-02-03 11:12 UTC