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Czech Pilsner

156 calories 13.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Czech Premium Pale Lager
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.8 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 72% (brew house)
Source: PK
Calories: 156 calories (Per 12oz)
Carbs: 13.4 g (Per 12oz)
Created: Monday September 23rd 2019
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1.048
1.008
5.2%
27.7
4.2
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb American - Pilsner9 lb Pilsner 37 1.8 90%
0.50 lb American - Caramel / Crystal 15L0.5 lb Caramel / Crystal 15L 35 15 5%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 5%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Saaz2 oz Saaz Hops Pellet 2.6 Boil 60 min 19.69 33.3%
2 oz Saaz2 oz Saaz Hops Pellet 2.6 Boil 10 min 7.14 33.3%
2 oz Saaz2 oz Saaz Hops Pellet 2.6 Boil 1 min 0.85 33.3%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 15 min.
1 tsp Yeast Nutrient Other Boil 15 min.
0.50 tbsp 10% Phosphoric Acid Water Agt Mash 0 min.
1 tsp Calcium Chloride (dihydrate) Water Agt Mash 0 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
50 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 186 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.65 Volumes
 
Target Water Profile
Distilled Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
11 gallons distilled water
1/2 tsp 10 % Phosphoric Acid per 5 gallons in hot liquor
1 tsp Calcium Chloride in mash

Treat 7 gallons of strike water with:
.7 of 1/2 tsp Phosphoric Aid

Heat strike water to 172F. (18F above target mash temp)
(water heater temp reading is generally 5F lower than actual water temp)

Use 3.125 gallons to mash.
Add 1 tsp Calcium Chloride directly to mash at dough-in.

Top up sparge water to 7 gallon mark and treat the new 3.125 gallons with:
.3 of 1/2 tsp Phosphoric Aid

Heat sparge water to 175F.
(water heater temp reading is generally 5F lower than actual water temp)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.125 gal Infusion -- 154 °F 60 min
7 gal To reach 7 gallon boil volume. Fly Sparge -- 168 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.13 12.5  
Mash volume with grains 3.93 15.7  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 5.6 g | 22.4 qt) 5.38 21.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.23 g | 28.9 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.8 23.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.8 g | 23.2 qt) 5.5 22  
Total: 8.5 34
Equipment Profile Used: System Default
 
Notes

Chill wort to 50°, oxygenate, pitch hydrated dry yeast.

REHYDRATION INSTRUCTIONS: Sprinkle the yeast in minimum 10 times its weight of sterile water or wort at 21 to 25 °C (70°F to 77°F). Leave to rest 15 to 30 minutes. Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel.

Ferment at 50ºF for 2 weeks.

Diacetyl rest at 60 degrees for 3 days.

Cold crash at 38 degrees for 3 days.

Keg and carbonate. Flavor should improve with cold conditioning.

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  • Last Updated: 2020-08-15 14:18 UTC