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Czech lager Weyermann #2 Gemini

Method: All Grain
Style: Czech Pale Lager
Boil Time: 75 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 30.85 liters
Post Boil Size: 23.1 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Szommer Ákos
Hop Utilization: 98%
Calories: 188 calories (Per 12oz)
Carbs: 18.6 g (Per 12oz)

Created: Saturday February 7th 2026

Original Gravity:

1.057

Final Gravity:

1.013

ABV (standard):

5.8%

IBU (tinseth):

46.3

SRM (morey):

4.8

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4.20 kg	Weyermann - Bohemian Pilsner Malt4.2 kg Bohemian Pilsner Malt	36.8	2.43	73.7%
1.20 kg	Weyermann - Vienna Malt1.2 kg Vienna Malt	37	3.5	21.1%
0.30 kg	Weyermann - Carapils0.3 kg Carapils	34.5	2.1	5.3%
5.70 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
70 g	Saaz70 g Saaz Hops	Pellet	3.6	Boil	75 min	30.42	46.7%
35 g	Saaz35 g Saaz Hops	Pellet	3.6	Boil	30 min	11.18	23.3%
25 g	Saaz25 g Saaz Hops	Pellet	3.6	Boil	10 min	3.77	16.7%
20 g	Saaz20 g Saaz Hops	Pellet	3.5	Hop Stand at 80 °C	15 min	0.91	13.3%
150 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
130 g	Saaz (Pellet) 130 g Saaz (Pellet) Hops	45.37	86.7%
20 g	Saaz (Pellet) 20 g Saaz (Pellet) Hops	0.91	13.3%
150 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
19 L	Fehérje	Strike	64 °C	64 °C	45 min
	Alfa amiláz	Infusion	72 °C	72 °C	20 min
	Mash out	Infusion	78 °C	78 °C	5 min
11 L		Sparge	78 °C	78 °C	--
Starting Mash Thickness: 3.65 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Type	Use	Time
4 g	Phosphoric acid	Water Agt	Mash	1 hr.
2.70 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1 g	Epsom Salt	Water Agt	Mash	1 hr.

Yeast

Mangrove Jack - Bohemian Lager Yeast M84

Amount:	11 Grams	Cost:
Attenuation (custom):	75%	Flocculation:	High
Optimum Temp:	10 - 15 °C	Starter:	No
Fermentation Temp:	12 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 113 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 104.2 g Temp: 12 °C CO₂ Level: 2.25 Volumes

Target Water Profile

Pilsen (Light Lager)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
44.7	9.3	5	48.2	25	0
Mash Chemistry and Brewing Water Calculator

Notes

OG magasabb lett mint vártam, arányos alapanyag csökkentés lehetséges.

RO víz 25% bypass-szal (75% RO+25% szűrt csapvíz)

Foszforsav a cél PH szerint adagolandó.

Beoltás 12C fokon. Az előzőleg pár óra alatt szobahőmérsékletre temperált élesztőt hidratálni 25 fokra hűtött forralt vízben, óvatosan lehűteni 15 fokra és így beoltani.

kb 8 nap után, 1.020 SG körül hőmérsékletet lassan emelni 15-16 fokra.
14 nap után FG beáll, még 2 nap kondicionálás változatlan hőfokon.
Majd cold crash. 2 nap 1C fok.

Nyomás alatti erjesztésnél a főerjedés csúcsától (kb. 4-5. nap) lehet emelni 0,9-1bar-ra, majd a 8. nap után a hőmérséklet emeléssel együtt 1,4 barra.
A cold crash alatt a cél. 0,8 bar. Szükség esetén korrigálni.
Ellennyomással palackozni.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2026-03-20 18:22 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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