10 ležák Vital - Beer Recipe - Brewer's Friend

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10 ležák Vital

127 calories 10.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Czech Pale Lager
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.033 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 127 calories (Per 330ml)
Carbs: 10.9 g (Per 330ml)
Created: Saturday April 17th 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
2.60 kg German - Bohemian Pilsner2.6 kg Bohemian Pilsner 38 1.9 65%
1.40 kg German - Vienna1.4 kg Vienna 37 4 35%
4 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Charles Faram - Vital10 g Vital Hops Pellet 10.5 Boil 60 min 14.79 14.3%
10 g Charles Faram - Vital10 g Vital Hops Pellet 10.5 Boil 40 min 12.98 14.3%
10 g Charles Faram - Vital10 g Vital Hops Pellet 10.5 Boil 20 min 8.96 14.3%
20 g Charles Faram - Vital20 g Vital Hops Pellet 10.5 Boil 5 min 5.9 28.6%
20 g Barth-Haas - Agnus20 g Agnus Hops Pellet 11.5 Aroma 0 min 28.6%
70 g / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
2 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 77 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
25 L Infusion 67 °C 67 °C 60 min
Infusion 67 °C 100 °C 5 min
6 L Sparge 100 °C -- --
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 67 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 12
Mash volume with grains 14.6
Grain absorption losses -4
Remaining sparge water volume (equipment estimates 20 L) 20.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.1 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 21 L) 22
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22 L) 21
Total: 32.9  
Equipment Profile Used: System Default
 
Notes

Fast cool down in 15 minutes to 10C degrees then airing and adding 2 packages of rehydrated yeast

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  • Public: Yup, Shared
  • Last Updated: 2021-04-17 11:59 UTC