Czech PlZ - Beer Recipe - Brewer's Friend

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Czech PlZ

160 calories 13.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Czech Pale Lager
Boil Time: 120 min
Batch Size: 4.75 gallons (fermentor volume)
Pre Boil Size: 6.43 gallons
Post Boil Size: 5.28 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Kent
Hop Utilization: 96%
Calories: 160 calories (Per 12oz)
Carbs: 13.5 g (Per 12oz)
Created: Friday July 2nd 2021
1.049
1.008
5.5%
50.0
3.0
5.4
6.10
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Gambrinus - Pilsner Malt8 lb Pilsner Malt $ 1.68 / kg
$ 6.10 		37.3 1.5 90.9%
0.80 lb Briess - Carapils Malt0.8 lb Carapils Malt 34.5 1.5 9.1%
8.80 lbs / $ 6.10
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Saaz1.5 oz Saaz Hops Pellet 4 Boil 60 min 25.08 33.3%
1.20 oz Saaz1.2 oz Saaz Hops Pellet 4 Boil 30 min 15.42 26.7%
1.30 oz Saaz1.3 oz Saaz Hops Pellet 4 Boil 10 min 7.88 28.9%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 4 Whirlpool 0 min 1.58 11.1%
4.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 10 min.
0.20 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
0.10 g Epsom Salt Water Agt Mash 1 hr.
0.50 g Gypsum Water Agt Mash 1 hr.
0.10 g Salt Water Agt Mash 1 hr.
4.81 g Citric acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.5 (M cells / ml / ° P) 328 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
5.4 gal Strike 159 °F 152 °F 60 min
2.02 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 2 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 4.4 17.6  
Mash volume with grains 5.1 20.4  
Grain absorption losses -1.1 -4.4  
Remaining sparge water volume (equipment estimates 4.87 g | 19.5 qt) 3.38 13.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.92 g | 31.7 qt) 6.43 25.7  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume (equipment estimates 4.77 g | 19.1 qt) 5.28 21.1  
Hops absorption losses (whirlpool, hop stand) -0.02 -0.1  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.26 g | 21 qt) 4.75 19  
Total: 7.78 31.1
Equipment Profile Used: System Default
 
Notes

Fill Fermentation Keg to 4.75G.
Chill to 18°C.
Aerate Well.
Set spunding Valve to 6Psi.
on day 5 set spunding valve to 12 Psi.
When Ferment is complete transfer to serving Keg and Lagger for 2 weeks.

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  • Last Updated: 2021-07-02 19:49 UTC