Last Time That I Czech'd - Beer Recipe - Brewer's Friend

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Last Time That I Czech'd

158 calories 15.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Czech Dark Lager
Boil Time: 120 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8.5 gallons
Post Boil Size: 6.3 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Jonathan Greene
Calories: 158 calories (Per 12oz)
Carbs: 15.6 g (Per 12oz)
Created: Tuesday July 30th 2019
1.048
1.011
4.8%
27.5
22.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.75 lb German - Floor-Malted Bohemian Pilsner5.75 lb Floor-Malted Bohemian Pilsner 38 1.8 48.4%
4.75 lb Weyermann - Munich Type I4.75 lb Munich Type I 38 6 40%
1 lb Weyermann - Caramunich Type 21 lb Caramunich Type 2 - (late boil kettle addition) 34 45 8.4%
3 oz German - Carafa III3 oz Carafa III - (late boil kettle addition) 32 535 1.6%
3 oz Briess - Midnight Wheat Malt3 oz Midnight Wheat Malt 25 550 1.6%
11.87 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz Barth-Haas - Hallertauer Magnum0.4 oz Hallertauer Magnum Hops Pellet 13.5 Boil 90 min 22.77 16.7%
2 oz Saaz2 oz Saaz Hops Pellet 3.5 Whirlpool 10 min 4.77 83.3%
2.40 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 tbsp Phosphoric acid Water Agt Mash 1 hr.
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 each Whirlfloc Water Agt Mash --
1 tsp Yeast Nutrient Other Mash --
1 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Wyeast - Bohemian Lager 2124
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
48 - 58 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 87 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.75 gal Temperature -- 152 °F 60 min
5.25 gal Sparge -- 170 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.45 17.8  
Mash volume with grains 5.4 21.6  
Grain absorption losses -1.48 -5.9  
Remaining sparge water volume (equipment estimates 5.87 g | 23.5 qt) 5.78 23.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.59 g | 34.4 qt) 8.5 34  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 5.58 g | 22.3 qt) 6.3 25.2  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.23 g | 24.9 qt) 5.5 22  
Total: 10.23 40.9
Equipment Profile Used: System Default
 
Notes

I pitched onto yeast cake of Wyeast 2124 (Bohemian Pilsner) from a batch of Hecho en MKE (Mexican Lager)

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  • Last Updated: 2021-11-27 20:58 UTC