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189 calories 20.8 g 12 oz
Beer Stats
Method: All Grain
Style: Czech Pale Lager
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 82% (brew house)
Source: Scott Garrison
Calories: 189 calories (Per 12oz)
Carbs: 20.8 g (Per 12oz)
Created Sunday June 23rd 2019
1.057
1.016
5.4%
21.8
3.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20 lb German - Bohemian Pilsner20 lb Bohemian Pilsner 38 1.9 100%
20 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 oz Saaz6 oz Saaz Hops Pellet 2 Boil 60 min 21.78 85.7%
1 oz Saaz1 oz Saaz Hops Pellet 2 Aroma 0 min 14.3%
7 oz / 0.00
 
Yeast
Wyeast - Czech Pils 2278
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Med-High
Optimum Temp:
50 - 58 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 205 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.51 gal (54.05 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.51 gal (6.05 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 7.5 30  
Grain absorption losses -2.5 -10  
Remaining sparge water volume (equipment estimates 8.76 g | 35.1 qt) 9.25 37  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.51 g | 54.1 qt) 14 56  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.26 -1.1  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 16.75 67
Equipment Profile Used: System Default
 
Notes

Brewed June 23, 2019 - Reused Yeast (2nd Pitch)

Mashed all 20 lbs at 153°F for one hour. Topped off with 170°F water for mashout. Stirred and let settle for 30 minutes. Collected 11 gallons of wort (down to 3° Brix). Kettle was at about 14° Brix. Added 3 gallons off spring water to bring boil volume to 14 gallons.


FG - July 15th 2019....1.015

NOTE: Pissed off that I blindly hopped to an IBUs need to be twice what they are like my previous versions....We'll see

07/28/2019 - Lagered for 2 weeks at 32°F. Pulled first sample. Too soon, beer still immature and a bit too sweet. Should come into its own in next couple of weeks.

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  • Last Updated: 2019-07-28 13:55 UTC