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Collabmavé Lezàk

151 calories 16.1 g 330 ml
Beer Stats
Method: All Grain
Style: Czech Dark Lager
Boil Time: 60 min
Batch Size: 21.7 liters (ending kettle volume)
Pre Boil Size: 23.5 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 73% (ending kettle)
Source: CGariepy
Calories: 151 calories (Per 330ml)
Carbs: 16.1 g (Per 330ml)
Created Sunday December 19th 2021
1.049
1.013
4.8%
22.0
25.4
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.70 kg Weyermann - Pilsner1.7 kg Pilsner 36 1.5 35.3%
1.50 kg German - Vienna1.5 kg Vienna 37 4 31.1%
0.88 kg Gambrinus - Munich - Light 10L0.88 kg Munich - Light 10L 37.3 10 18.3%
0.48 kg German - CaraMunich II0.48 kg German - CaraMunich II 34 46 10%
0.26 kg German - De-Husked Caraf III0.26 kg De-Husked Caraf III - (late mash tun addition) 32 470 5.4%
4.82 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Saaz30 g Saaz Hops Pellet 3.5 Boil 60 min 13.17 24%
50 g Saaz50 g Saaz Hops Pellet 3.5 Boil 10 min 7.96 40%
45 g Saaz45 g Saaz Hops Pellet 3.5 Boil 1 min 0.85 36%
125 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
16 L Infusion 55 °C 15 min
Infusion 65 °C 30 min
Infusion 70 °C 30 min
13 L Fly Sparge 77 °C 15 min
Starting Mash Thickness: 3 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
10 ml Phosphoric acid Water Agt Sparge 1 hr.
1 tsp Irish Moss Fining Boil 15 min.
 
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:
1.5 (M cells / ml / ° P) 395 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.52 bar       Temp: 2 °C       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
Mash Chemistry and Brewing Water Calculator
 
Notes

Levures : Environ 400B cell. Utiliser 2 pack Wyeast et fermenteur selon calculs.

Fermenter à 10C

Jour 7 : augmenter à 12C

Jour 21 : Mettre en keg et lageriser à 2C x 10 semaines

Semaine 13 : Affinage avec gélatine et Transfert de keg pour service.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-12-19 16:02 UTC
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