Czech Your Head Beer Recipe | All Grain Bohemian Pilsener | Brewer's Friend
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Czech Your Head

158 calories 16.4 g 12 oz
Beer Stats
Method: All Grain
Style: Bohemian Pilsener
Boil Time: 90 min
Batch Size: 7.5 gallons (fermentor volume)
Pre Boil Size: 9.25 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Jesse Tarbell
Calories: 158 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)
Created: Tuesday February 12th 2019
1.048
1.012
4.7%
35.5
3.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb German - Floor-Malted Bohemian Pilsner11 lb Floor-Malted Bohemian Pilsner 38 1.8 91.7%
0.50 lb German - Acidulated Malt0.5 lb Acidulated Malt 27 3.4 4.2%
0.50 lb German - Carapils0.5 lb Carapils 35 1.3 4.2%
12 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 60 min 9.81 16.7%
2 oz Saaz2 oz Saaz Hops Pellet 3.5 Boil 30 min 15.07 33.3%
1.50 oz Saaz1.5 oz Saaz Hops Pellet 3.5 Boil 10 min 5.33 25%
1.50 oz Saaz1.5 oz Saaz Hops Pellet 3.5 Whirlpool 20 min 5.24 25%
6 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.5 gal Beta Rest Sparge -- 144 °F 30 min
Alpha Rest Sparge -- 160 °F 45 min
Mash Out Sparge -- 170 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
 
Yeast
Wyeast - Urquell Lager 2001
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-High
Optimum Temp:
48 - 58 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 118 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
4FBC Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
See water profile sheet (Czech Pils)
Mash Chemistry and Brewing Water Calculator
 
Notes

Traditional bohemian style pilsner

Follow mash schedule due to using slightly under modified malts in order for proper conversion

Strike water = 5.5g (5.32g)

Fermentation schedule:

  • cool wort to 50-52 degrees, pitch yeast
  • ferment at 50-52 degrees until 50% attenuation, up to 5 days
  • raise temp to 66 degrees until active fermentation completes, about 4-10 days (get rid of diacetyl)
  • once FG is reached, remove yeast cake, and lager for 2-4 weeks at 32-34 degrees
  • keg; optimal drink could be after 5 days, or 2 weeks (read/heard both)
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  • Public: Yup, Shared
  • Last Updated: 2019-02-14 00:36 UTC
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