Alexandra (August 2020) Beer Recipe | All Grain Czech Premium Pale Lager | Brewer's Friend
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Alexandra (August 2020)

155 calories 11.8 g 12 oz
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: 6 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 69% (brew house)
Calories: 155 calories (Per 12oz)
Carbs: 11.8 g (Per 12oz)
Created: Tuesday August 11th 2020
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pilsner10 lb Pilsner 37 1.8 95.2%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 4.8%
10.50 lbs / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Blanc1 oz Hallertau Blanc Hops Pellet 10 Boil 60 min 37.28 50%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 2.8 Boil 30 min 4.01 25%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 2.8 Boil 0 min 25%
2 oz / 0.00
Other Ingredients
Amount Name Cost Type Use Time
3 tbsp Phosphoric acid Water Agt Mash 1 hr.
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
Fermentis - Saflager - German Lager Yeast W-34/70
1 Each
Attenuation (custom):
Optimum Temp:
48 - 72 °F
Fermentation Temp:
Pitch Rate:
0.35 (M cells / ml / ° P) 87 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
CO2 Level: 2.47 Volumes
Target Water Profile
RB Czech Pils (from AHA)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
25 0 0 50 4 0
Mash Chemistry and Brewing Water Calculator

brew day. changing recipe to reflect saaz are actually 2.8 instead of 3.5. and i accidentally added .5 oz at 30 and flameout instead of .25 and .75 respectively.

copied into a new recipe today to mess with water profile. thinking about starting with distilled or purified (not sure if this is the same as RO) and building. looked at the pilsner preset profile which is very soft but that is just base water and suggested will not work correctly for mash and yeast health! instead looking at actual target profiles for czech pils i found online, debating between two (one from AHA forum, other from braukaiser) link in the water profile.

be sure to add acid only to the mash.

i rushed the end of this brew to have it ready for a trip to nj.
i believe i let it warm to 70 on day 10
cold crashed on day 11
kegged and carbed on day 12
canned on day 13
the cans turned out a little weird once we got to nj. diacetyl or dms or something. maybe a packaging issue.
when i returned home (day 25) the beer is still crisp fresh tasty and now clear.

overall i wouldnt be scared to try this fast fermentation schedule again, it turned out pretty clean. probably would want to start the diacetyl rest earlier and maybe for one more day. and it would be ideal to cold crash for at least a week before kegging. maybe two if you can stand it :-)

kind of stuck the beer in the fridge without thinking about fermentation plan. i wish i had done the rustys' fast lager technique (pasted below) but its too late i think.
brewed last night. original recipe i had 65% efficiency but came out at like 72. wanted to land at 4.9% but this will be 5.5%. oh well.

i think my efficiency is actually decent for 10-11 lbs grain, then goes down as i add more and more grain.

heavily formulated from notes and sample recipe here :

not sure if i will use this on this brew but for reference, here is rusty's fast lager schedule :

  1. 50deg for first 48 hours
  2. raise one degree each day for 10 days
  3. on day 11, allow temp to free rise to (warmest temp in brewery, but lets just say 70)
  4. 9 days later start the cold crash
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  • Public: Yup, Shared
  • Last Updated: 2020-11-02 19:46 UTC
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