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Grackle Svijany Máz Clone

Method: All Grain
Style: Czech Premium Pale Lager
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.031 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 65% (brew house)
Hop Utilization: 84%
Calories: 151 calories (Per 12oz)
Carbs: 14.6 g (Per 12oz)

Created: Wednesday August 13th 2025

Original Gravity:

1.046

Final Gravity:

1.010

ABV (standard):

4.7%

IBU (tinseth):

18.7

SRM (morey):

3.7

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
9.50 lb	Weyermann - Floor-Malted Bohemian Pilsner9.5 lb Floor-Malted Bohemian Pilsner	36.3	1.9	96.9%
0.30 lb	Weyermann - Acidulated0.3 lb Acidulated	27	3.4	3.1%
9.80 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Saaz1 oz Saaz Hops	Pellet	3.5	Boil	60 min	13.3	50%
0.50 oz	Saaz0.5 oz Saaz Hops	Pellet	3.5	Boil	20 min	4.03	25%
0.50 oz	Saaz0.5 oz Saaz Hops	Pellet	3.5	Boil	5 min	1.33	25%
2 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2 oz	Saaz (Pellet) 1.9999999954251 oz Saaz (Pellet) Hops		18.66	100%
2 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
8.44 gal		Strike	165 °F	150 °F	60 min
Starting Mash Thickness: 1.294 qt/lb Starting Grain Temp: 68 °F

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 tsp	Irish Moss		Fining	Boil	15 min.
0.50 tsp	Yeast Nutrient		Other	Boil	10 min.

Yeast

White Labs - Pilsner Lager Yeast WLP800

Amount:	1 Each	Cost:
Attenuation (avg):	74.5%	Flocculation:	Med-High
Optimum Temp:	50 - 55 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 76 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

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

Brewing process (Decoction Mash):
Mash-in: Dough-in the crushed malt with strike water to achieve a mash temperature of 99°F (37°C). Hold for 15 minutes. This is a crucial step for traditional Czech lagers, promoting enzymatic activity and flavor development.

Decoction #1: Pull roughly 1/3 of the mash volume and heat it to 150°F (66°C), resting for 15-20 minutes.

Boil Decoction #1: Bring the decoction to a full boil for 15 minutes, stirring continuously to prevent scorching.

Combine and Rest #1: Return the boiled decoction to the main mash, raising the temperature to 125°F (52°C). Rest for 15-30 minutes.

Repeat Decoction #2 & Rest #2: Repeat steps 2-4, aiming to raise the main mash temperature to 149°F (65°C) and resting for 30-60 minutes.

Repeat Decoction #3 & Rest #3: Repeat steps 2-4, raising the mash to 170°F (77°C) and resting for 10-15 minutes. This is the mash-out step, stopping enzymatic activity.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2025-08-14 11:20 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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