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(2015-12-20) Czech Lager

194 calories 20 carbs
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Beer Stats
Method: All Grain
Style: Oktoberfest/Märzen
Boil Time: 70 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8.5 gallons
Pre Boil Gravity: 10.3 °P (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 194 calories (Per 12oz)
Carbs: 20 g (Per 12oz)
Created Friday December 18th 2015
14.4 °P
3.7 °P
5.8%
41.01
3.78
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
11 lb German - Floor-Malted Bohemian Pilsner11 lb Floor-Malted Bohemian Pilsner 38 1.8 94.6%
0.5 lb German - Munich Light0.5 lb Munich Light 37 6 4.3%
2 oz German - Acidulated Malt2 oz Acidulated Malt 27 3.4 1.1%
11.63 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
1.5 oz Saaz1.5 oz Saaz Hops Pellet 3.5 Boil 65 min 18.29 21.4%
1.5 oz Saaz1.5 oz Saaz Hops Pellet 3.5 Boil 30 min 13.81 21.4%
1.5 oz Saaz1.5 oz Saaz Hops Pellet 3.5 Boil 15 min 8.91 21.4%
1.5 oz Saaz1.5 oz Saaz Hops Pellet 3.5 Whirlpool 0 min 21.4%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Dry Hop 1 days 14.3%
 
Mash Guidelines
Amount Description Type Temp Time
16 qt Protein Rest Temperature 130 °F 15 min
qt Sacc Rest #1 (100% Grist) Temperature 148 °F 20 min
qt Mash-Out Dexn #1 Portion Decoction 165 °F 5 min
qt Dexn #1 Boil Decoction 200 °F 15 min
qt Sacc #2 (100% Grist) Temperature 155 °F 20 min
qt Mash-Out Dexn #2 Decoction 165 °F 5 min
qt Dexn #2 Boil Decoction 200 °F 20 min
qt Mash-Out (100% Grist) Temperature 165 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
 
Yeast
Wyeast - Pilsen Lager 2007
Amount:
1
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
48 - 56 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.5 (M cells / ml / ° P) 491 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
Mash Chemistry and Brewing Water Calculator
 
Notes

Soft water. One-fourth teaspoon of gypsum and CaCl in the mash. OG was 15brix w/ a little over 6 gallons into kettle. Kegged 1/4/16

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2016-01-05 18:01 UTC
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