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911

158 calories 15.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Czech Pale Lager
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 158 calories (Per 12oz)
Carbs: 15.6 g (Per 12oz)
Created: Tuesday August 24th 2021
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Czech Pilsner (NB)

by sgk3

OG: 1.052 FG: 1.014 ABV: 5.0% IBU: 22

1.048
1.011
4.9%
26.2
3.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Weyermann - Floor-Malted Bohemian Pilsner10 lb Floor-Malted Bohemian Pilsner 36.3 1.9 100%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Mandarina Bavaria15 g Mandarina Bavaria Hops Pellet 8 Boil 60 min 14.84 20.7%
15 g Mandarina Bavaria15 g Mandarina Bavaria Hops Pellet 8 Boil 30 min 11.4 20.7%
1.50 oz Mandarina Bavaria1.5 oz Mandarina Bavaria Hops Pellet 8 Aroma 0 min 58.6%
72.52 g / $ 0.00
 
Yeast
White Labs - Czech Budejovice Lager Yeast WLP802
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 95 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
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.75 15  
Mash volume with grains 4.55 18.2  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 6.1 g | 24.4 qt) 5.25 21  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.35 g | 33.4 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9 36
Equipment Profile Used: System Default
 
Notes

Brewed September 11th 2021 -

Mash Regiment:
0m – 122° F – Mash in at 122° F, immediately ramp to Beta Rest
50m – 145° F – Beta Amylase Rest
10m – 155° F – Alpha Amylase Rest
5m – 168° F – Mash Out

Hopping:
60m – 15 g Mandarina Bavaria
30m – 15 g Mandarina Bavaria
Whirlpool 20m – 1.5 oz Mandarina Bavaria

Ended at 4.5 gal @ 1.059...added 1 gal spring water to come in at 1.048. Kegged on Oct 7th @ 1.011

Not sure what I was thinking on this, it definitely ain't a Czech lager with the whirlpool...it's a SMASH experiment for Mandarina Bavaria. Still good though

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  • Last Updated: 2021-10-24 23:37 UTC