Bo Pils K 11-26-17 Beer Recipe | All Grain Czech Premium Pale Lager | Brewer's Friend
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Bo Pils K 11-26-17

192 calories 19.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Czech Premium Pale Lager
Boil Time: 90 min
Batch Size: 7.5 gallons (fermentor volume)
Pre Boil Size: 10.25 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 67% (brew house)
Source: kj
Hop Utilization: 90%
Calories: 192 calories (Per 12oz)
Carbs: 19.5 g (Per 12oz)
Created: Saturday November 25th 2017
1.058
1.014
5.8%
41.1
5.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13.50 lb German - Floor-Malted Bohemian Pilsner13.5 lb Floor-Malted Bohemian Pilsner 38 1.8 78.3%
1 lb German - Carapils1 lb Carapils 35 1.3 5.8%
0.25 lb German - Floor-Malted Bohemian Wheat0.25 lb Floor-Malted Bohemian Wheat 38 2 1.4%
2 lb United Kingdom - Golden Promise2 lb Golden Promise 37 3 11.6%
0.50 lb Belgian - Biscuit0.5 lb Biscuit 35 23 2.9%
17.25 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hercules1 oz Hercules Hops Pellet 13.5 Boil 60 min 32.96 13.3%
2.50 oz Saaz2.5 oz Saaz Hops Pellet 3.7 Boil 10 min 8.19 33.3%
2 oz Saaz2 oz Saaz Hops Pellet 3.7 Boil 0 min 26.7%
2 oz Saaz2 oz Saaz Hops Pellet 3.7 Dry Hop 10 days 26.7%
7.50 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
26 qt Beta rest. 159F strike Temperature -- 153 °F 60 min
alpha rest Temperature -- 159 °F 15 min
26 qt Batch sparge. mash out Sparge -- 168 °F 15 min
Starting Mash Thickness: 1.6 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
4 ml clarityferm Other Primary --
 
Yeast
Wyeast - Bohemian Lager 2124
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
48 - 58 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
-
0.00 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
25/75 filtered tap/RO. Balance pH=5.1 phosphoric acid. Add .5g K-Meta into start of mash.
Mash Chemistry and Brewing Water Calculator
 
Notes

Add last Saaz when wort temp= 170F
Start fermentation @ 50F, ramp to 58F end of ferm. for diacetyl rest.

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  • Public: Yup, Shared
  • Last Updated: 2017-12-05 03:48 UTC
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