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Pilsner III

Method: All Grain
Style: Czech Premium Pale Lager
Boil Time: 90 min
Batch Size: 42 liters (fermentor volume)
Pre Boil Size: 53.65 liters
Post Boil Size: 45 liters
Pre Boil Gravity: 10.9 °P (recipe based estimate)
Post Boil Gravity: 12.9 °P (recipe based estimate)
Efficiency: 65% (brew house)
Source: Schill
Calories: 319 calories (Per 660ml)
Carbs: 32.4 g (Per 660ml)

Created: Saturday April 14th 2018

Original Gravity:

12.9 °P

Final Gravity:

3.2 °P

ABV (standard):

5.2%

IBU (tinseth):

30.2

SRM (morey):

4.8

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
10 kg	American - Pilsner10 kg Pilsner	37	1.8	90.9%
1 kg	Munich - Light 10L1 kg Munich - Light 10L	33	10	9.1%
11 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
120 g	Brewmaster - Czech Saaz120 g Czech Saaz Hops	Pellet	2.8	Boil	90 min	22.99	66.7%
45 g	Brewmaster - Czech Saaz45 g Czech Saaz Hops	Pellet	2.8	Boil	30 min	6.19	25%
15 g	Brewmaster - Czech Saaz15 g Czech Saaz Hops	Pellet	2.8	Boil	10 min	0.97	8.3%
180 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
180 g	Brewmaster - Czech Saaz (Pellet) 180 g Czech Saaz (Pellet) Hops		30.15	100%
180 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
60 L	Infusion	45 °C	45 °C	15 min
	Infusion	45 °C	60 °C	20 min
	Infusion	60 °C	66 °C	30 min
	Infusion	66 °C	76 °C	10 min
Starting Mash Thickness: 5 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Type	Use	Time
2 each	Whirl flock	Fining	Boil	10 min.
5 g	Calcium Chloride (anhydrous)	Water Agt	Mash	90 min.
15 g	Lactic acid	Water Agt	Mash	90 min.
5 g	gypsum (calcium sulfate)	Water Agt	Mash	90 min.

Yeast

Omega Yeast Labs - Pilsner I OYL-101

Amount:	2 Each	Cost:
Attenuation (avg):	74%	Flocculation:	Medium-High
Optimum Temp:	9 - 13 °C	Starter:	Yes
Fermentation Temp:	10 °C	Pitch Rate:	1.5 (M cells / ml / ° P) 811 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 1 Temp: 2 °C CO₂ Level: 2.25 Volumes

Target Water Profile

Pilsen (Light Lager)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100.5	16	5	58.2	108.5	18.2
100%filtered, 5 gm CaCL2, Lactic Acid 15 ml Mash at 67 degrees Mash out at 76 degrees 90 min boil Ferment at 10 degrees plus diacetyl rest at 18 (at least one day) Rack to secondary and condition at 2 degrees for 2 weeks Carbonate to 15psi
Mash Chemistry and Brewing Water Calculator

Notes

correct pH to 5.45 with lactic
Step mash
90 minute boil
Diacetyl rest to 18 C for 2 days

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2024-03-31 16:56 UTC

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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