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Chuck's Czech

185 calories 18 carbs
Beer Stats
Method: All Grain
Style: Czech Premium Pale Lager
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 12.5 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Ales of Anarchy
Calories: 185 calories (Per 12oz)
Carbs: 18 g (Per 12oz)
Created Thursday December 17th 2015
1.056
1.013
5.66%
39.54
4.74
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
16.5 lb German - Bohemian Pilsner16.5 lb Bohemian Pilsner 38 1.9 73.3%
2.25 lb German - Acidulated Malt2.25 lb Acidulated Malt 27 3.4 10%
2.25 lb German - Caramel Pils2.25 lb Caramel Pils 35 2.4 10%
1.5 lb American - Munich - Light 10L1.5 lb Munich - Light 10L 33 10 6.7%
22.5 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
4 oz Saaz4 oz Saaz Hops Pellet 3.5 Boil 60 min 24.41 36.4%
3 oz Saaz3 oz Saaz Hops Pellet 3.5 Boil 30 min 14.07 27.3%
4 oz Saaz4 oz Saaz Hops Pellet 3.5 Boil 1 min 1.05 36.4%
 
Yeast
White Labs - Czech Budejovice Lager Yeast WLP802
Amount:
1
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
No
Fermentation Temp:
50 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 287 B cells required
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Distilled Water
Mash Chemistry and Brewing Water Calculator
 
Notes

Dough in with roughly 5 gallons of brewing liquor to make a thick mash of approximately 100 °F (38 °C). Let rest for about one hour. At this temperature, an enzyme called phytase will become active and slightly acidify the mash. Then use direct heat and a boiling water infusion of 2 gallon to raise the temperature to approximately 120 °F (49 °C).

This temperature is within the proteolytic conversion range. Rest for 20 minutes. Again, use direct heat and a boiling water infusion of 2 gallon, this time to raise the mash temperature to approximately 150 °F (66 °C). This temperature is within the peak beta-amylase conversion range. Rest for 20 minutes.

Repeat the infusion to raise the mash temperature to approximately160 °F (71 °C). This temperature is within the peak alpha-amylase conversion range. Rest again for 20 minutes. The next infusion brings the mash to the mash-out temperature of about 170 °F (77 °C). Start lautering.

Sparge with the remaining water while maintaining the mash-out temperature. Discontinue the sparge when the kettle gravity reaches about a gravity of roughly 1.042 (10.5 °P).

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  • Public: Yup, Shared
  • Last Updated: 2015-12-17 23:56 UTC
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