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Czech Pilsner

186 calories 15.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Czech Pale Lager
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.124 (recipe based estimate)
Post Boil Gravity: 1.248 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 186 calories (Per 12oz)
Carbs: 15.5 g (Per 12oz)
Created: Tuesday October 29th 2019
1.057
1.009
6.3%
20.5
3.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb German - Bohemian Pilsner14 lb Bohemian Pilsner 38 1.9 100%
14 lb German - Bohemian Pilsner14 lb Bohemian Pilsner 38 1.9 100%
28 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Saaz2 oz Saaz Hops Pellet 3.5 Boil 60 min 10.51 33.3%
2 oz Saaz2 oz Saaz Hops Pellet 3.5 Boil 30 min 8.08 33.3%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 10 min 1.91 16.7%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 0 min 16.7%
6 oz / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 518 B cells required
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 518 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
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
Water: Reverse osmosis water with 0.68 tsp sodium bicarbonate, 1.75 tsp gypsum, 0.88 tsp calcium chloride, 0.44 tsp magnesium sulfate, and 0.33 tsp canning salt.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.1 gal Sparge 153 °F 152 °F 60 min
4.1 gal Sparge 153 °F 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 148 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 12.74 gal (50.96 qt). Suggest reducing strike water volume to 9.76 gal (39.04 qt) and adding 0.74 gal (2.96 qt) sparge/top-off. 10.5 42  
WARNING: Based on your provided mash thickness (1.5 qt/lb), your strike volume will exceeds the total water needed for the recipe (6.75 g). Reduce mash thickness to 0.95 qt/lb or increase pre-boil volume to 6.75 g.    
Strike water volume at mash thickness of 1.5 qt/lb 10.5 42  
Mash volume with grains (equipment estimates 7.74 g | 31 qt) 12.74 51  
Grain absorption losses -3.5 -14  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.23 g | 12.9 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume 1.5 6  
Top off amount 5 20  
Going into fermentor 6.5 26  
Total: 6.75 27
Equipment Profile Used: System Default
 
Notes

Mash at 158°F (70°C) and hold for 90 minutes. Mash out at 168°F (76°C) for 15 minutes. Ferment at 50°F (10°C) until it reaches 50% attenuation then raise the temperature 4°F per day until you reach 65°F (18°C), then let it rest at this temperature for 3 to 5 days until beer is fully attenuated and clean. Carbonate with 30 psi for 3 days at 31-34°F (0-1°C).



Primary Fermentation: 5 days at 50°F (10°C).

Secondary Fermentation: 7 days at 65°F (18°C).

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  • Last Updated: 2019-11-17 17:41 UTC