Tommys premium czhech lager 2 - Beer Recipe - Brewer's Friend

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Tommys premium czhech lager 2

163 calories 17.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Czech Premium Pale Lager
Boil Time: 90 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 163 calories (Per 330ml)
Carbs: 17.4 g (Per 330ml)
Created: Monday January 18th 2021
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n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.89 kg German - Bohemian Pilsner4.89 kg Bohemian Pilsner 38 1.9 92.8%
0.19 kg German - Caramel Pils0.19 kg Caramel Pils 35 2.4 3.6%
0.19 kg Munich - Light 10L0.19 kg Munich - Light 10L 33 10 3.6%
5.27 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Saaz50 g Saaz Hops Pellet 3.3 Boil 60 min 21.07 31.3%
50 g Saaz50 g Saaz Hops Pellet 3.3 Boil 30 min 16.19 31.3%
30 g Saaz30 g Saaz Hops Leaf/Whole 3.45 Hopback 15 min 2.35 18.8%
30 g Saaz30 g Saaz Hops Leaf/Whole 3.45 Hopback 0 min 2.35 18.8%
160 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
 
Yeast
Wyeast - Budvar Lager 2000
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Med-High
Optimum Temp:
9 - 13 °C
Starter:
Yes
Fermentation Temp:
12 °C
Pitch Rate:
1.75 (M cells / ml / ° P) 504 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       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
22 L Protein rest Temperature -- 55 °C 15 min
B amylase rest Temperature -- 62 °C 45 min
A amylase rest Temperature -- 71 °C 30 min
Mash out Temperature -- 76 °C 20 min
Starting Mash Thickness: 4.2 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4.2 L/kg 22.1
Mash volume with grains 25.6
Grain absorption losses -5.3
Remaining sparge water volume (equipment estimates 15.4 L) 14
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.4 L) 30
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 22.3
Hops absorption losses (hopback) -0.3
Going into fermentor 22
Total: 36.2  
Equipment Profile Used: System Default
 
Notes

Using German style hochkurz mash brogram with rest at 55C.

Use a yeast starter!!!

FG 1.011 abv 5.21 before lagering.

Used 2 step starter with very fresh yeast.

Fermeted under 15psi pressure.

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  • Last Updated: 2021-01-30 16:53 UTC