Czech Pilsner Beer Recipe | BIAB Bohemian Pilsener by Antonis Patedakis | Brewer's Friend
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Czech Pilsner

141 calories 14.3 g 330 ml
Beer Stats
Method: BIAB
Style: Bohemian Pilsener
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 24.5 liters
Post Boil Size: 21.5 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Antonis Patedakis
Hop Utilization: 96%
Calories: 141 calories (Per 330ml)
Carbs: 14.3 g (Per 330ml)
Created: Wednesday February 15th 2023
1.046
1.011
4.7%
41.4
3.6
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg German - Pilsner3.5 kg Pilsner 38 1.6 79.5%
0.50 kg Weyermann - Vienna Malt0.5 kg Vienna Malt 37 3.5 11.4%
200 g Weyermann - Carapils200 g Carapils 34.5 2.1 4.5%
200 g Weyermann - Munich Type I200 g Munich Type I 38 6 4.5%
4.40 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Saaz30 g Saaz Hops Pellet 4.4 Boil 60 min 16.67 33.3%
30 g Saaz30 g Saaz Hops Pellet 4.4 Boil 40 min 14.64 33.3%
30 g Saaz30 g Saaz Hops Pellet 4.4 Boil 20 min 10.1 33.3%
90 g / 0.00 €
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
27.6 L Infusion 72 °C 69 °C 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
8 ml Lactic acid Water Agt Mash 1 hr.
4 g Irish Moss Fining Boil 15 min.
8 g Fermaid O Other Boil 15 min.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
Yes
Fermentation Temp:
30 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 120 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 160.5 g       Temp: 20 °C       CO2 Level: 2.6 Volumes
 
Target Water Profile
Theoni
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
46 1 2 5 5 1.2
Mash Chemistry and Brewing Water Calculator
 
Notes

Summer 2023: Saflager S23
11 C until SG is 1.024 (aprox. 4-7 days)
Then raise to 19 C in 2-3 C steps every 12 hours
Hold this temp until fermentation is complete and the yeast has cleaned up the beer (4-10 days)
Bottle and condition at 20-23 C for 14-21 days then lager for at least a month

https://brulosophy.com/methods/lager-method/

Summer 2024: Voss Kveik
OG 1.047

Recipe Photos
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  • Public: Yup, Shared
  • Last Updated: 2024-06-12 14:01 UTC
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