View Recipe

Recipe Tools ▼
- Brew!
- Copy
- Label Generator
- Quick Water Requirements
- Add To
  Shopping List
Export ▼
- Embed
- Text
- HTML
- BeerXML
Print

Pilsner No.14

Method: All Grain
Style: Czech Pale Lager
Boil Time: 60 min
Batch Size: 69.5 liters (ending kettle volume)
Pre Boil Size: 76.03 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 98% (ending kettle)
No Chill: 40 minute extended hop boil time
Calories: 141 calories (Per 330ml)
Carbs: 14.3 g (Per 330ml)

Created: Sunday February 14th 2021

Original Gravity:

1.046

Final Gravity:

1.011

ABV (standard):

4.6%

IBU (tinseth):

25.5

EBC (ebcmorey):

5.3

Mash pH

5.3

Cost kn

351.45

Want no ads? Go Premium and unlock all our brewing tools!

Fermentables

Amount	Fermentable	Cost	PPG	EBC	Bill %
0.50 kg	Weyermann - Acidulated0.5 kg Acidulated	kn 18.81 / kg kn 9.41	27	7.58	4.5%
0.50 kg	Weyermann - Munich Type I0.5 kg Munich Type I	kn 15.00 / kg kn 7.50	38	14.51	4.5%
10 kg	Weyermann - Pilsner10 kg Pilsner	kn 9.72 / kg kn 97.20	36	2.51	90.9%
11 kg / kn 114.11

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
80 g	Saaz80 g Saaz Hops	kn 0.33 / g kn 26.40	Pellet	3.9	Boil at 100 °C	60 min	13.19	47.1%
45 g	Saaz45 g Saaz Hops	kn 0.33 / g kn 14.85	Leaf/Whole	3.9	Boil at 100 °C	15 min	6.11	26.5%
45 g	Saaz45 g Saaz Hops	kn 0.33 / g kn 14.85	Pellet	3.9	Boil	2 min	6.15	26.5%
170 g / kn 56.10

Show Summary View

Amount	Variety	Cost	IBU	Bill %
125 g	Saaz (Pellet) 125 g Saaz (Pellet) Hops	kn 0.33 / g kn 41.25	19.34	73.6%
45 g	Saaz (Leaf/Whole) 45 g Saaz (Leaf/Whole) Hops	kn 0.33 / g kn 14.85	6.11	26.5%
170 g / kn 56.10

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
35.09 L	59 početna	Strike	59 °C	55 °C	20 min
	75°c - Skinuti gornju mrežicu i mješati 10min dok temp. ne dođe na 66.5	Infusion	75 °C	66.5 °C	90 min
	76 početna 5min	Infusion	76 °C	74 °C	20 min
45 L		Sparge	--	78 °C	30 min
Starting Mash Thickness: 3.19 L/kg Starting Grain Temp: 22 °C

Other Ingredients

Amount	Name	Cost	Type	Use	Time
8 g	Irish Moss	kn 0.34 / g kn 2.75	Herb	Boil	10 min.
7 g	Gypsum (Calcium Sulfate)	kn 0.16 / g kn 1.12	Other	Mash	12 hr.
3 ml	Calcium Chloride (anhydrous)	kn 0.29 / g kn 0.88	Other	Mash	12 hr.
kn 4.75

Yeast

White Labs - Czech Budejovice Lager Yeast WLP802

Amount:	2 Each	Cost:	kn 88.25 / each kn 176.50
Attenuation (custom):	75%	Flocculation:	Medium
Optimum Temp:	10 - 13 °C	Starter:	Yes
Fermentation Temp:	10 °C	Pitch Rate:	1.5 (M cells / ml / ° P) 1192 B cells required

kn 176.50 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 0.97 bar Temp: 4 °C CO₂ Level: 2.7 Volumes

Target Water Profile

RO Water

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
55.2	1	0	39.3	79	0.014
RO voda Dodatke vodi stavljati u količinu vode za ukomljavanje. Calcium Clorid od 33% dodati u 9ml, 3ml pomnožiti s 3.
Mash Chemistry and Brewing Water Calculator

Notes

KUHANJE:
26.02.2022. - Pilsner No. 14

MLJEVENJE SLADA - slad samljeti na 1mm razmak valjka. Mljeti uz niske okretaje. Prije mljevenja ukupnu količinu slada poprskati s 0,25lit vode. Prilikom prskanja slad konstantno miješati kako bi se podjednako namočio.

UKOMLJAVANJE
pH 5,28nakon 60min ukomljavanja.
OG 1076 nakon 60 minuta ukomljavanja
OG 1079 nakon 90 minuta ukomljavanja
OG 1082 nakon završetka potpunog ukomljavanja
OG nakon cijeđenja s predviđenom količinom vode (41 lit)
OG 1043 pri Boil kod 99°C

CIJEĐENJE
Kroz košaru cijediti 33 litre, dok 8 liara vode dodati direktno.
Kada se izvadi košara s komom, staviti košaru na lonac od 20lit na se još cijedi. Neposredno prije bolia dodati iscjeđenu preostalu sladovinu (cca 1lit).
Prilikom step mash procesa i prelaska na višu temperaturu, povećati temperaturu na stroju za 4°c i staviti na 1 minutu, odnosno da bismo dobili što bolju temperaturu u košari potrebno je da stoj povisi temp cirkulacije za 4°C te kada dostigne tu temeperaturu u koršari će biti adekvatna temp.

WHIRLPOOL - po završetku kuhanja napraviti proces whirlpool-a u trajanju od 10 minuta te 30 minuta odmora (slijeganja). U manjem kotlu zavrtiti s lopaticom.

HLAĐENJE - hlađenje kroz plate chiller 36 na 10°c. U slučaju drugačijih vrsta hlađenja ili nemogućnosti ohlađivanja na 10°c ohladiti prema mogućnosti te spustiti temperaturu u fermentoru na 10°c u fermentoru (frižideru) te tek tada dodati kvasac.

OG U FERMENTORU: 1.048
KOLIČINA U FERMENTORU: 52 lit

FERMENTACIJA
Starter
Prvi korak - 3 litre uz stir plate (3 dana) Sladovina 1050;

Fermentacija pod pritiskom 1.38bar (20psi)
Dan 1.-10. - 10°c
Dan 11. - 12°c (1018-1020)
Dan 12. - 14°c
Dan 13. - 16°c
Dan 14.-16. - 18°c (diacetyl rest)
Dan 17.-21. - 1°c (cold crash)

LAGERIRANJE
Dan 1.-21. - 4°c u Keg-u na 0.93 bar (2.7vols)

VRIJEME KUHANJA
07:00h početak
08:10h spreman samljeveni slad i voda (pokušati ovo napraviti dan ranije)
08:20h dodavanje slada u zagrijanu vodu za protein rest
08:50h početak ukomljavanja na 66.5°C
10:45h završetak ukomljavanja nakon svih koraka ukomljavanja
11:35h početak kuhanja nakon cijeđenja, uključio sam boil (možda bi bilo bolje prije uključiti boil)
15:40h napunjen fermentor

Last Updated and Sharing

219

Views

Brews

Public: Yup, Shared
Last Updated: 2022-08-22 11:05 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost kn	Cost %
Fermentables	kn
Steeping Grains (Extract Only)	kn
Hops	kn
Yeast	kn
Other	kn
Cost Per Barrel	kn 0.00
Cost Per Pint	kn 0.00
Total Cost	kn 0.00

Discussion about this recipe:

You must be logged in to add comments.

If you do not yet have an account, you may register here.

Want no ads? Go Premium and unlock all our brewing tools!