Bohemian Pilsner - Beer Recipe - Brewer's Friend

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Bohemian Pilsner

166 calories 16.8 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: 30.05 liters
Post Boil Size: 23.01 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Guille
Hop Utilization: 98%
Calories: 166 calories (Per 330ml)
Carbs: 16.8 g (Per 330ml)
Created: Saturday March 6th 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5.20 kg German - Pilsner5.2 kg Pilsner 38 1.6 96.3%
0.20 kg American - Carapils (Dextrine Malt)0.2 kg Carapils (Dextrine Malt) 33 1.8 3.7%
5.40 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
48.10 g Saaz48.1 g Saaz Hops Pellet 3.5 Boil 90 min 21.97 27%
65 g Saaz65 g Saaz Hops Pellet 3.5 Boil 20 min 16.81 36.5%
32.50 g Saaz32.5 g Saaz Hops Pellet 3.5 Boil 10 min 5.03 18.2%
32.50 g Saaz32.5 g Saaz Hops Pellet 3.5 Boil 0 min 18.2%
178.10 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
0.57 tsp Irish Moss Fining Boil 15 min.
0.30 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.20 g Epsom Salt Water Agt Mash 1 hr.
0.20 g Gypsum Water Agt Mash 1 hr.
0.10 g Table Salt Water Agt Mash 1 hr.
3.60 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
White Labs - Pilsner Lager Yeast WLP800
Amount:
1 Each
Cost:
Attenuation (avg):
74.5%
Flocculation:
Med-High
Optimum Temp:
10 - 13 °C
Starter:
Yes
Fermentation Temp:
13 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 440 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
19.1 L Protein Rest - Pull the first decoction when finished Temperature -- 52 °C 15 min
Beta Rest - Add the first decoction back, aiming for a temperature of 148F. Hold this rest for 30min, then pull the second decoction Decoction -- 64 °C 30 min
Alpha Rest - Add the second decoction back, aiming for a rest temperature of 158F. Hold at this temperature for 30min Decoction -- 70 °C 30 min
Mash Out - Raise the temperature to 167F and hold for 10min Temperature -- 75 °C 10 min
16.9 L Sparge - Sparge as usual after mash Temperature -- 77 °C 30 min
Starting Mash Thickness: 2.7 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 14.6
Mash volume with grains 18.1
Grain absorption losses -5.4
Remaining sparge water volume (equipment estimates 23.2 L) 21.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.4 L) 30.1
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.9
Post boil Volume (equipment estimates 22 L) 23
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 23 L) 22
Total: 36.4  
Equipment Profile Used: System Default
 
Notes

After see no movement at the airlock or blow off (about 15 days) increase the temperature 1 degree day by day reaching 18°.
After fermentation clarify with neutral jelly at 2°, for 5 days..Transfer to a clean keg and leave it 6 weeks of rest at 8° (laguering)

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  • Last Updated: 2021-03-25 14:58 UTC