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[46-47] Czech Pilsner V2 and V3

Method: BIAB
Style: Bohemian Pilsener
Boil Time: 60 min
Batch Size: 17 liters (fermentor volume)
Pre Boil Size: 23.8 liters
Post Boil Size: 19.14 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 55% (brew house)
Source: David Russell
Calories: 8775 calories (Per 17L)
Carbs: 771.8 g (Per 17L)

Created: Wednesday December 24th 2025

Original Gravity:

1.056

Final Gravity:

1.010

ABV (standard):

6.1%

IBU (tinseth):

57.8

SRM (morey):

4.8

Mash pH

5.9

Cost £

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5.44 kg	Weyermann - Floor-Malted Bohemian Pilsner5.44 kg Floor-Malted Bohemian Pilsner	36.3	1.9	94.1%
0.34 kg	Weyermann - Carapils0.34 kg Carapils	34.5	2.1	5.9%
5.78 kg / £ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
47 g	Saaz47 g Saaz Hops	Pellet	3.5	Boil at 100 °C	60 min	25.59	29.4%
57 g	Saaz57 g Saaz Hops	Pellet	3.5	Boil at 100 °C	30 min	23.85	35.6%
28 g	Saaz28 g Saaz Hops	Pellet	3.5	Boil at 100 °C	10 min	5.53	17.5%
28 g	Saaz28 g Saaz Hops	Pellet	3.5	Hop Stand at 100 °C	0 min	2.88	17.5%
160 g / £ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
160 g	Saaz (Pellet) 160 g Saaz (Pellet) Hops		57.85	100%
160 g / £ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
		Infusion	--	67 °C	60 min

Yeast

Fermentis - Saflager - German Lager Yeast S-23

Amount:	1 Each	Cost:
Attenuation (avg):	82%	Flocculation:	High
Optimum Temp:	9 - 22 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 82 B cells required

£ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.25 Volumes

Target Water Profile

Friars Mews, Lewes, Water Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Both – Camden tablet – 1/4 Both – Lactic Acid – Mash 11ml: Sparge 10.4ml Mash – CCF & CS – 1.4g of each
Mash Chemistry and Brewing Water Calculator

Notes

BREWGR NOTES

Brew No.46

ABANDONED BREW - Clogged kettle. Hole in mash bag cause by forgetting to put metal tray in kettle after clean up, so bag touched heat. Used back up bag but wort was milky white. Clogged kettle again. Gave up.

Brew No.47

NOT INFECTED - Only bottled 4 bottles. 2 from fermenter and 2 from demijohn. Wanted to test if fermenter was the problem. Both tasted ok. Shame I didn't bottle more but at this point I assumed bad news.

Rate: 0/10

ABV: 0%
Yeast: SafLager S–23
Attenuation: 80–85%
My attenuation: 82%
Yeast aroma: Neutral
Ferment: 12–18?C (Ideally)

Recipe: OG: 1056 FG: 1016 ABV: 5.3%
Achieved: OG: 1000 FG: 1000 ABV: 0%

Notes:
– Caramel Pils. Adds flavour and a bit of retention. Carapils does just retention.
– First attempt 6.7% ABV.
– First step mash to Pilsner guide

Do again: Yes

Recipe Photos

Last Updated and Sharing

Views

Brews

Public: Yup, Shared
Last Updated: 2026-01-06 15:25 UTC

System Default

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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