Urquell - Beer Recipe - Brewer's Friend

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Urquell

161 calories 15.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Czech Premium Pale Lager
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 14.32 gallons
Post Boil Size: 12.45 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 73% (brew house)
Calories: 161 calories (Per 12oz)
Carbs: 15.8 g (Per 12oz)
Created: Tuesday December 15th 2020
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by dkiernoziak

OG: 1.053 FG: 1.014 ABV: 5.2% IBU: 32

1.049
1.011
5.1%
31.8
4.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 lb American - Pilsner16 lb Pilsner 37 1.8 78%
2 lb American - Vienna2 lb Vienna 35 4 9.8%
1 lb Munich1 lb Munich 37 6 4.9%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 4.9%
8 oz German - Acidulated Malt8 oz Acidulated Malt 27 3.4 2.4%
20.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 oz Saaz2.5 oz Saaz Hops Pellet 3.2 Boil 80 min 15.53 41.7%
1.50 oz Saaz1.5 oz Saaz Hops Pellet 3.2 Boil 45 min 8.11 25%
2 oz Saaz2 oz Saaz Hops Pellet 3.2 Boil 25 min 8.18 33.3%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
2 g Baking Soda Water Agt Mash 0 min.
0.50 g Epsom Salt Water Agt Mash 0 min.
0.50 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - Lutra Kveik OYL-071
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Medium
Optimum Temp:
68 - 95 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.75 (M cells / ml / ° P) 885 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Home
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
10 5 10 20 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10.5 gal Strike 160 °F 142 °F 60 min
Starting Mash Thickness: 2.2 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.48 gal (53.9 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.48 gal (5.9 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 12.92 gal (51.66 qt). Suggest reducing strike water volume to 10.36 gal (41.44 qt) and adding 0.92 gal (3.66 qt) sparge/top-off. 11.28 45.1  
Strike water volume at mash thickness of 2.2 qt/lb 11.28 45.1  
Mash volume with grains 12.92 51.7  
Grain absorption losses -2.56 -10.3  
Remaining sparge water volume (equipment estimates 5.01 g | 20.1 qt) 5.86 23.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.48 g | 53.9 qt) 14.32 57.3  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume (equipment estimates 11 g | 44 qt) 12.45 49.8  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 12.45 g | 49.8 qt) 11 44  
Total: 17.13 68.5
Equipment Profile Used: System Default
 
Notes

Need large starter... use calculator

Put all salts in mash
Use all RO water

In mash
CA 50 CL 80. SO4 10

then sparge with RO to get
CA 30. CL 50. SO4 7


Mash in at 150. Protein rest at 142 for 30 mins then decoration to 155 for another 30. Mash out to 168

90 min boil

Chill to 52 deg. O2...add yeast... ferm at 55 deg. When 1025... raise temp to 58. When 1013.... lower to 52 and lager

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  • Last Updated: 2021-05-25 16:16 UTC