2nd Shift Czech Pilsner - Beer Recipe - Brewer's Friend

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2nd Shift Czech Pilsner

168 calories 17.6 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: 3 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.093 (recipe based estimate)
Post Boil Gravity: 1.186 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 168 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)
Created: Wednesday January 29th 2020
1.051
1.013
4.9%
24.7
3.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.20 lb German - Bohemian Pilsner9.2 lb Bohemian Pilsner 38 1.9 90.2%
1 lb German - CaraFoam1 lb CaraFoam 37 1.8 9.8%
10.20 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz Magnum0.4 oz Magnum Hops Pellet 14 Boil 60 min 13.17 12.1%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 60 min 8.23 30.3%
0.70 oz Saaz0.7 oz Saaz Hops Pellet 3.5 Boil 15 min 2.86 21.2%
1.20 oz Saaz1.2 oz Saaz Hops Pellet 3.5 Boil 1 min 0.43 36.4%
3.30 oz / $ 0.00
 
Yeast
Wyeast - Budvar Lager 2000
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Med-High
Optimum Temp:
48 - 56 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.5 (M cells / ml / ° P) 394 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Steeping -- 152 °F 60 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 3.83 15.3  
Mash volume with grains (equipment estimates 0.64 g | 2.6 qt) 4.64 18.6  
Grain absorption losses -1.28 -5.1  
Remaining sparge water volume (equipment estimates 0.82 g | 3.3 qt) 0.7 2.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.12 g | 12.5 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.12 -0.5  
Post boil Volume 1.5 6  
Top off amount 4 16  
Going into fermentor 5.5 22  
Total: 4.53 18.1
Equipment Profile Used: System Default
 
Notes

chill to 51f
ferment at 51f for 1 week
allow to raise to 60f hold for 2 days
drop by 3f per day for 1 week until 38f
lager at 33f 2/3 months

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  • Last Updated: 2020-01-29 05:52 UTC