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03B1. Czech Premium Pale Lager

194 calories 23 carbs
Beer Stats
Method: All Grain
Style: Czech Premium Pale Lager
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 75% (brew house)
Source: WAWooldridge
Calories: 194 calories (Per 12oz)
Carbs: 23 g (Per 12oz)
Created Monday August 21st 2017
1.058
1.019
5.09%
37.83
5.44
5.4
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
10.50 lb German - Pilsner10.5 lb Pilsner 38 1.6 93.8%
0.33 lb American - Carapils (Dextrine Malt)0.33 lb Carapils (Dextrine Malt) - (late addition) 33 1.8 2.9%
0.33 lb German - Melanoidin0.33 lb Melanoidin 37 25 2.9%
0.50 oz German - Carafa I0.5 oz Carafa I - (late addition) 32 340 0.3%
11.19 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
0.50 oz Magnum0.5 oz Magnum Hops Pellet 15 Boil 60 min 28.07 14.3%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 15 min 6.5 28.6%
2 oz Saaz2 oz Saaz Hops Pellet 3.5 Boil 3 min 3.26 57.1%
 
Mash Guidelines
Amount Description Type Temp Time
24.1 qt Strike Water Temperature 136.5 °F --
qt Protein Rest (Pilsner & Melanoidin) Infusion 131 °F 15 min
qt Alpha-Amylase Rest Temperature 145 °F 35 min
qt Beta-Amylase Rest Temperature 158 °F 40 min
14.4 qt Mash-Out (CaraPils & Carafa) Temperature 170 °F 20 min
14.4 qt Batch Sparge Sparge 170 °F 20 min
Starting Mash Thickness: 2.25 qt/lb
 
Other Ingredients
Amount Name Type Use Time
55.15 ml Phosphoric acid Water Agt Mash 1 hr.
1 tsp Irish Moss Fining Boil 15 min.
5.81 ml Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
Wyeast - Czech Pils 2278
Amount:
1 Each
Attenuation (avg):
72%
Flocculation:
Med-High
Optimum Temp:
50 - 58 °F
Starter:
Yes
Fermentation Temp:
52 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 520 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Add 1lb rice hulls to every 5lb of grain to help keep mash temperature evenly distributed.

Pilsner malt:
Potein rest (122-131F 15 min)

Carapils:
Add at vorlauf.

Carafa I:
Add at vorlauf.
Mash Chemistry and Brewing Water Calculator
 
Notes

Overall Impression:
Rich, characterful, pale Czech lager, with considerable malt and hop character and a long, rounded finish. Complex yet well-balanced and refreshing. The malt flavors are complex for a Pilsner-type beer, and the bitterness is strong but clean and without harshness, which gives a rounded impression that enhances drinkability.

Aroma:
Medium to medium-high bready-rich malt and medium-low to medium-high spicy, floral, or herbal hop bouquet; though the balance between the malt and hops may vary, the interplay is rich and complex. Light diacetyl, or very low fruity hop-derived esters are acceptable, but need not be present.

Appearance:
Gold to deep gold color. Brilliant to very clear clarity. Dense, long-lasting, creamy white head.

Flavor:
Rich, complex, bready maltiness combined with a pronounced yet soft and rounded bitterness and floral and spicy hop flavor. Malt and hop flavors are medium to medium-high, and the malt may contain a slight impression of caramel. Bitterness is prominent but never harsh. The long finish can be balanced towards hops or malt but is never aggressively tilted either way. Light to moderate diacetyl and low hop-derived esters are acceptable, but need not be present.

Mouthfeel:
Medium body. Moderate to low carbonation.

Comments:
Generally, a group of pivo Plzeňského typu, or Pilsner-type beers. This style is a combination of the Czech styles světlý ležák (11–12.9 °P) and světlé speciální pivo (13–14.9 °P). In the Czech Republic, only Pilsner Urquell is called a Pilsner, despite how widely adopted this name is worldwide. Kvasnicové (“yeast beer”) versions are popular in the Czech Republic, and may be either kräusened with yeasted wort or given a fresh dose of pure yeast after fermentation. These beers are sometimes cloudy, with subtle yeastiness and enhanced hop character. Modern examples vary in their malt to hop balance and many are not as hop-forward as Pilsner Urquell.

History:
Commonly associated with Pilsner Urquell, which was first brewed in 1842 after construction of a new brewhouse by burghers dissatisfied with the standard of beer brewed in Plzeň. Bavarian brewer Josef Groll is credited with first brewing the beer.

Characteristic Ingredients:
Soft water with low sulfate and carbonate content, Saazer-type hops, Czech malt, Czech lager yeast. Low ion water provides a distinctively soft, rounded hop profile despite high hopping rates. The bitterness level of some larger commercial examples has dropped in recent years, although not as much as in many contemporary German examples.

Style Comparison:
More color, malt richness, and body than a German Pils, with a fuller finish and a cleaner, softer impression. Stronger than a Czech Pale Lager.

Vital Statistics:
OG: 1.044 – 1.060
FG: 1.013 – 1.017
ABV: 4.2 – 5.8%
IBUs: 30 – 45
SRM: 3.5 – 6

Commercial Examples:
Bernard Sváteční ležák, Gambrinus Premium, Kout na Šumavě Koutská 12°, Pilsner Urquell, Pivovar Jihlava Ježek 11°, Primátor Premium, Únětická 12°

Tags:
standard-strength, pale-color, bottom-fermented, lagered, central-Europe, traditional-style, pilsner-family, balanced, hoppy

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  • Last Updated: 2019-10-28 21:38 UTC
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