Gs Bohemian Pilsner - Beer Recipe - Brewer's Friend

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Gs Bohemian Pilsner

173 calories 15.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Bohemian Pilsener
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Graeme Easton
Calories: 173 calories (Per 330ml)
Carbs: 15.1 g (Per 330ml)
Created: Tuesday October 20th 2020
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OG: 1.060 FG: 1.016 ABV: 5.8% IBU: 37

1.057
1.010
6.1%
31.6
4.4
n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Weyermann - Bohemian Pilsner Malt5 kg Bohemian Pilsner Malt 36.8 2.43 89.4%
220 g Weyermann - Acidulated220 g Acidulated 27 3.4 3.9%
120 g Weyermann - Carafoam120 g Carafoam 34.5 2.2 2.1%
250 g Corn Sugar - Dextrose250 g Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 4.5%
5,590 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g Saaz60 g Saaz Hops Pellet 3.5 Boil 60 min 24.59 60%
20 g Saaz20 g Saaz Hops Pellet 3.5 Aroma 15 min 4.07 20%
20 g Saaz20 g Saaz Hops Pellet 3.5 Aroma 10 min 2.97 20%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Fining Boil 5 min.
7 g Finings Fining Primary 5 days
 
Yeast
Lallemand - LalBrew Diamond Lager
Amount:
2 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 15 °C
Starter:
Yes
Fermentation Temp:
12 °C
Pitch Rate:
1.75 (M cells / ml / ° P) 565 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18.69 L Mash Strike 73 °C 67 °C 60 min
9.31 L Mash Out Sparge 75 °C 75 °C 15 min
Boil Temperature 75 °C 100 °C 60 min
Starting Mash Thickness: 3.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 18.7
Mash volume with grains 22.2
Grain absorption losses -5.3
Remaining sparge water volume (equipment estimates 16.6 L) 15.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29 L) 28
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 23
Going into fermentor 23
Total: 34.2  
Equipment Profile Used: System Default
 
Notes

At 5 days fermentation add 7g beer finings that have been dissolved in hot water. Stir in gradually.

At the end of primary fermentation crash to 2 degrees celcius for two weeks to aid in beer clarification.

Keg or bottle at the end.

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  • Last Updated: 2021-07-29 03:32 UTC