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Kjeller 5 Tsjekkisk Pilsner speciál 20 l

Method: All Grain
Style: Bohemian Pilsener
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 22 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 70% (brew house)
Source: BYO
Calories: 185 calories (Per 330ml)
Carbs: 19.8 g (Per 330ml)

Created: Monday September 21st 2015

Original Gravity:

1.060

Final Gravity:

1.016

ABV (standard):

5.8%

IBU (tinseth):

36.8

SRM (morey):

3.6

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5.06 kg	German - Pilsner5.06 kg Pilsner	38	1.6	93.4%
0.36 kg	German - Carapils0.36 kg Carapils	35	1.3	6.6%
5.42 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
41.60 g	Saaz41.6 g Saaz Hops	Pellet	3.5	Boil	60 min	17.76	29.2%
49.60 g	Saaz49.6 g Saaz Hops	Pellet	3.3	Boil	30 min	15.34	34.8%
25.60 g	Saaz25.6 g Saaz Hops	Pellet	3.3	Boil	10 min	3.74	18%
25.60 g	Saaz25.6 g Saaz Hops	Pellet	3.5	Boil	0 min		18%
142.40 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
67.20 g	Saaz (Pellet) 67.2 g Saaz (Pellet) Hops	17.76	47.2%
75.20 g	Saaz (Pellet) 75.2 g Saaz (Pellet) Hops	19.08	52.8%
142.40 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
		Infusion	--	68 °C	60 min

Other Ingredients

Amount	Name	Type	Use	Time
9.52 g	Irish Moss	Fining	Boil	15 min.
0.48 tsp	Yeast Nutrient	Other	Boil	15 min.
9.60 ml	Lactic acid	Water Agt	Mash	0 min.

Yeast

White Labs - Pilsner Lager Yeast WLP800

Amount:	0.95 Each	Cost:
Attenuation (avg):	74.5%	Flocculation:	Med-High
Optimum Temp:	10 - 13 °C	Starter:	No
Fermentation Temp:	10 °C	Pitch Rate:	1.5 (M cells / ml / ° P) 442 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Amount: 6 g sukker/l CO₂ Level: 2.5 Volumes

Target Water Profile

Tromsø, Norge

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Kjøl ned vørter til 10 grader før pitching av gjær.

Gjæring på 10 grader i ca 10 dager, eller til 2/3 av FG er nådd. Øk så temperaturen gradvis opp til 16-18 grader, ca 1 grad pr. dag. La stå på denne temperaturen i to-tre døgn. Dette kalles en diacetylrest, og gjøres for å hjelpe gjæra å felle ut et stoff som heter diacetyl som produseres under gjæringa. Etter to-tre dager, senk temperaturen gradvis ned til 10-12 grader igjen før tapping.

Last Updated and Sharing

1,791

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Brews

Public: Yup, Shared
Last Updated: 2021-03-27 10:28 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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