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Pilsner Urquell Clone

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: 140 calories (Per 330ml)
Carbs: 13.6 g (Per 330ml)

Created: Wednesday February 15th 2023

Original Gravity:

1.046

Final Gravity:

1.010

ABV (standard):

4.8%

IBU (tinseth):

34.5

SRM (morey):

3.6

Mash pH

5.4

Cost €

n/a

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Fermentables

Amount	Fermentable	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	Type	AA	Use	Time	IBU	Bill %
25 g	Saaz25 g Saaz Hops	Pellet	4.4	Boil	60 min	13.89	33.3%
25 g	Saaz25 g Saaz Hops	Pellet	4.4	Boil	40 min	12.2	33.3%
25 g	Saaz25 g Saaz Hops	Pellet	4.4	Boil	20 min	8.41	33.3%
75 g / 0.00 €

Show Summary View

Amount	Variety	Cost	IBU	Bill %
75 g	Saaz (Pellet) 75 g Saaz (Pellet) Hops		34.5	99.9%
75 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	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

Fermentis - Saflager - German Lager Yeast S-23

Amount:	2 Each	Cost:
Attenuation (avg):	82%	Flocculation:	High
Optimum Temp:	9 - 22 °C	Starter:	Yes
Fermentation Temp:	10 °C	Pitch Rate:	1.5 (M cells / ml / ° P) 360 B cells required

0.00 € Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 142 g Temp: 20 °C CO₂ Level: 2.4 Volumes

Target Water Profile

Rouvas

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
35	12	7	12	8	0.8
Mash Chemistry and Brewing Water Calculator

Notes

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/

Recipe Photos

Last Updated and Sharing

160

Views

Brews

Public: Yup, Shared
Last Updated: 2023-10-18 17:25 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 €	Cost %
Fermentables	€
Steeping Grains (Extract Only)	€
Hops	€
Yeast	€
Other	€
Cost Per Barrel	€ 0.00
Cost Per Pint	€ 0.00
Total Cost	€ 0.00

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