Czechered Past Beer Recipe | All Grain Bohemian Pilsener | Brewer's Friend
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Czechered Past

168 calories 17.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Bohemian Pilsener
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 168 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)
Created: Saturday May 24th 2014
1.051
1.013
4.9%
41.6
4.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb German - Pilsner9.5 lb Pilsner 38 1.6 89.8%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 4.7%
0.25 lb Belgian - CaraMunich0.25 lb CaraMunich 33 50 2.4%
0.33 lb German - Munich Light0.33 lb Munich Light 37 6 3.1%
10.58 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 oz Saaz2.5 oz Saaz Hops Leaf/Whole 2.4 Boil 60 min 25.18 31.3%
2.25 oz Saaz2.25 oz Saaz Hops Leaf/Whole 2.4 Boil 30 min 12.58 28.1%
1.75 oz Saaz1.75 oz Saaz Hops Leaf/Whole 2.4 Boil 10 min 3.83 21.9%
1.50 oz Saaz1.5 oz Saaz Hops Leaf/Whole 2.4 Boil 0 min 18.8%
8 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.3 gal Infusion -- 154 °F 90 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Fining Boil 5 min.
0.50 tsp Yeast Nutrient Other Boil 15 min.
0.50 each Campden Tablet Water Agt Other --
 
Yeast
White Labs - Pilsner Lager Yeast WLP800
Amount:
1 Each
Cost:
Attenuation (avg):
74.5%
Flocculation:
Med-High
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 394 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Use 50% RO bottled water to mimic the Pilsen soft water.
Mash Chemistry and Brewing Water Calculator
 
Notes

Starter of oz 7.2 oz DME with 1.8 liters water. Target cells 453 billion cells. Starter will provide 458 billion.

Add 1/4 Campden tablet each to strike water and to sparge water to eliminate chlorine.

Ferment: Pitch at 45 and let rise to 50 over next 24 to 36 hours. Leave until activity slows then begin to raise temp 2 degrees per day up to 60 degrees. When finished fermenting, lager at 35 for 3-4 weeks.

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  • Public: Yup, Shared
  • Last Updated: 2017-05-28 05:49 UTC
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