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Czech Pilsner

Method: All Grain
Style: Czech Pale Lager
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.124 (recipe based estimate)
Post Boil Gravity: 1.248 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 186 calories (Per 12oz)
Carbs: 15.5 g (Per 12oz)

Created: Tuesday October 29th 2019

Original Gravity:

1.057

Final Gravity:

1.009

ABV (standard):

6.3%

IBU (tinseth):

20.5

SRM (morey):

3.9

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
14 lb	German - Bohemian Pilsner14 lb Bohemian Pilsner	38	1.9	100%
14 lb	German - Bohemian Pilsner14 lb Bohemian Pilsner	38	1.9	100%
28 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2 oz	Saaz2 oz Saaz Hops	Pellet	3.5	Boil	60 min	10.51	33.3%
2 oz	Saaz2 oz Saaz Hops	Pellet	3.5	Boil	30 min	8.08	33.3%
1 oz	Saaz1 oz Saaz Hops	Pellet	3.5	Boil	10 min	1.91	16.7%
1 oz	Saaz1 oz Saaz Hops	Pellet	3.5	Boil	0 min		16.7%
6 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
6 oz	Saaz (Pellet) 5.9999999862754 oz Saaz (Pellet) Hops		20.5	100%
6 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
4.1 gal	Sparge	153 °F	152 °F	60 min
4.1 gal	Sparge	153 °F	152 °F	60 min
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 148 °F

Yeast

Fermentis - Saflager - German Lager Yeast W-34/70

Amount:	1 Each	Cost:
Attenuation (avg):	83%	Flocculation:	High
Optimum Temp:	48 - 72 °F	Starter:	Yes
Fermentation Temp:	50 °F	Pitch Rate:	1.5 (M cells / ml / ° P) 518 B cells required

Fermentis - Saflager - German Lager Yeast W-34/70

Amount:	1 Each	Cost:
Attenuation (avg):	83%	Flocculation:	High
Optimum Temp:	48 - 72 °F	Starter:	Yes
Fermentation Temp:	50 °F	Pitch Rate:	1.5 (M cells / ml / ° P) 518 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.25 Volumes

Target Water Profile

Pilsen (Light Lager)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
7	3	2	5	5	25
Water: Reverse osmosis water with 0.68 tsp sodium bicarbonate, 1.75 tsp gypsum, 0.88 tsp calcium chloride, 0.44 tsp magnesium sulfate, and 0.33 tsp canning salt.
Mash Chemistry and Brewing Water Calculator

Notes

Mash at 158°F (70°C) and hold for 90 minutes. Mash out at 168°F (76°C) for 15 minutes. Ferment at 50°F (10°C) until it reaches 50% attenuation then raise the temperature 4°F per day until you reach 65°F (18°C), then let it rest at this temperature for 3 to 5 days until beer is fully attenuated and clean. Carbonate with 30 psi for 3 days at 31-34°F (0-1°C).

Primary Fermentation: 5 days at 50°F (10°C).

Secondary Fermentation: 7 days at 65°F (18°C).

Last Updated and Sharing

241

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Brews

Public: Yup, Shared
Last Updated: 2019-11-17 17:41 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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