Czechpoint Charlie - Beer Recipe - Brewer's Friend

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Czechpoint Charlie

168 calories 17.6 g 12 oz
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Beer Stats
Method: All Grain
Style: German Pilsner (Pils)
Boil Time: 90 min
Batch Size: 12.5 gallons (fermentor volume)
Pre Boil Size: 17 gallons
Post Boil Size: 14.4 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 75% (brew house)
Source: M3 brewery
Hop Utilization: 99%
Calories: 168 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)
Created: Wednesday July 22nd 2020
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OG: 1.056 FG: 1.012 ABV: 5.7% IBU: 25

1.051
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Fermentables
Amount Fermentable Cost PPG °L Bill %
20 lb German - Bohemian Pilsner20 lb Bohemian Pilsner 38 1.9 87.9%
1.50 lb American - Carapils (Dextrine Malt)1.5 lb American - Carapils (Dextrine Malt) 33 1.8 6.6%
1.25 lb German - Acidulated Malt1.25 lb Acidulated Malt 27 3.4 5.5%
22.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Saaz3 oz Saaz Hops Pellet 3.5 Boil 60 min 16.85 54.5%
1.50 oz Saaz1.5 oz Saaz Hops Pellet 3.5 Boil 30 min 6.48 27.3%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 15 min 2.79 18.2%
5.50 oz / $ 0.00
 
Yeast
Wyeast - Czech Pils 2278
Amount:
2 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Med-High
Optimum Temp:
50 - 58 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 209 B cells required
Omega Yeast Labs - Pilsner I OYL-101
Amount:
2 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Medium-High
Optimum Temp:
48 - 56 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 209 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
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.96 gal Beta Strike 144 °F 153 °F 40 min
11.71 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.4 qt/lb
Starting Grain Temp: 80 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 14.96 gal (59.83 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 2.96 gal (11.83 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.4 qt/lb 7.96 31.9  
Mash volume with grains 9.78 39.1  
Grain absorption losses -2.84 -11.4  
Remaining sparge water volume (equipment estimates 10.09 g | 40.4 qt) 12.13 48.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 14.96 g | 59.8 qt) 17 68  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.21 -0.8  
Post boil Volume (equipment estimates 12.5 g | 50 qt) 14.4 57.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 14.4 g | 57.6 qt) 12.5 50  
Total: 20.09 80.4
Equipment Profile Used: System Default
 
Notes

Step mash: 144-146: hold 40 minutes: Beta.
Raise ~2 degrees per minute to 158-160 and hold for 40 minutes.

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  • Last Updated: 2020-07-24 21:02 UTC