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pu

8543 calories 894.4 g 18 L
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Beer Stats
Method: All Grain
Style: Czech Pale Lager
Boil Time: 60 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 60 liters
Post Boil Size: 56 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Raffy
Calories: 8543 calories (Per 18L)
Carbs: 894.4 g (Per 18L)
Created: Sunday November 1st 2020
1.051
1.013
4.9%
27.3
4.2
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 kg Weyermann - Bohemian Pilsner Malt11 kg Bohemian Pilsner Malt 36.8 2.43 100%
11 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
150 g Saaz150 g Saaz Hops Pellet 3.5 Boil 60 min 27.3 100%
150 g / $ 0.00
 
Yeast
Wyeast - Urquell Lager 2001
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-High
Optimum Temp:
9 - 14 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.5 (M cells / ml / ° P) 947 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.47 Volumes
 
Target Water Profile
Anstey Hill
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 56.45 L. Suggest reducing initial water volume to 45.4 L and adding 11.05 L sparge/top-off.  
Strike water volume at mash thickness of 2.2 L/kg 24.2
Mash volume with grains 31.5
Grain absorption losses -11
Remaining sparge water volume (equipment estimates 44.2 L) 47.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 56.5 L) 60
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.8
Post boil Volume (equipment estimates 50 L) 56
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 56 L) 50
Total: 71.9  
Equipment Profile Used: System Default
 
Notes

First runnings boiled and caramalised with hops added at FWH. No further hop additions. Sparge as normal and then boil for one hour.

Note the first caramalisation boil is to set colour and the unique flavour characteristic of Pilsner Urquell

MASH: Mash as normal at 66C and then ramp t0 71C for at least 20 minutes

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  • Last Updated: 2020-11-07 01:26 UTC