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Pilsner Urquell Clone

159 calories 17.2 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
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Brew Your Own - Chris Colby
Calories: 159 calories (Per 12oz)
Carbs: 17.2 g (Per 12oz)
Created: Monday May 27th 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb German - Pilsner8 lb Pilsner 38 1.6 80%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 5%
1 lb German - Vienna1 lb Vienna 37 4 10%
0.50 lb German - Munich Light0.5 lb Munich Light 37 6 5%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Saaz1.5 oz Saaz Hops Pellet 3.5 Boil 80 min 22.76 33.3%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 45 min 12.82 22.2%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 25 min 6.43 22.2%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 5 min 2.38 22.2%
4.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Water Agt Boil 5 min.
0.50 tsp Yeast Nutrient Other Boil 15 min.
 
Yeast
Wyeast - Urquell Lager 2001
Amount:
2 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) 372 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Start with RO water and build profile.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.75 gal Infusion -- 142 °F 30 min
Pull 1/3 thick portion (1.5 gl) Decoction -- 212 °F 15 min
Add back decoction to hit 155 Infusion -- 155 °F 30 min
6.2 gal Sparge -- 155 °F 10 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 3.75 15  
Mash volume with grains 4.55 18.2  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 5.67 g | 22.7 qt) 5.25 21  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.92 g | 31.7 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.17 -0.7  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 9 36
Equipment Profile Used: System Default
 
Notes

Pitch at 50 degrees and ferment until activity slowed considerably. Begin increasing temp up to 65 over several days. Leave for 2 days after reaching 65 for a diacetyl rest. Lager at 40 degrees for 4-6 weeks.

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  • Last Updated: 2019-09-06 21:44 UTC