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How to do business in the Czech Republic - Czech Lager

172 calories 18.5 g 12 oz
Beer Stats
Method: All Grain
Style: Czech Pale Lager
Boil Time: 90 min
Batch Size: 60 liters (fermentor volume)
Pre Boil Size: 69 liters
Post Boil Size: 60 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 73% (brew house)
Hop Utilization: 99%
Calories: 172 calories (Per 12oz)
Carbs: 18.5 g (Per 12oz)
Created Wednesday January 27th 2021
1.052
1.014
5.0%
20.8
5.2
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 kg Gladfield - German Pilsner Malt12 kg German Pilsner Malt 37.3 2.03 85.7%
2 kg Munich - Light 10L2 kg Munich - Light 10L 33 10 14.3%
14 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Saaz50 g Saaz Hops Pellet 3.5 Boil at 100 °C 30 min 5.87 33.3%
50 g Styrian Goldings50 g Styrian Goldings Hops Pellet 5.5 Boil 60 min 12.01 33.3%
50 g Barth-Haas - Sladek50 g Sladek Hops Leaf/Whole 7 Whirlpool 0 min 2.92 33.3%
150 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
42 L Strike 40 °C 15 min
Temperature 62 °C 15 min
Temperature 67 °C 45 min
Temperature 77 °C 15 min
30 L Sparge 77 °C --
Starting Mash Thickness: 3 L/kg
 
Yeast
Wyeast - Czech Pils 2278
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Med-High
Optimum Temp:
10 - 14 °C
Starter:
Yes
Fermentation Temp:
10 °C
Pitch Rate:
1.75 (M cells / ml / ° P) 1350 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
* Distilled Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Ferm info

-Pitch at 9 degrees 10 days
-Slowly raise to 14 degree over 24 hours
-Diac rest 3 days
-Rack into clean fermenters
-Reduce temp by 3 degrees per 24 hour period until as close to -1 degrees as possible is reached and leave for 7 weeks (pull earlier if diac and sulphur flavours no longer present)

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2021-01-28 16:17 UTC
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