Svetly Lezak 2 - Beer Recipe - Brewer's Friend

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Svetly Lezak 2

165 calories 16.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Czech Premium Pale Lager
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Mark E Tomusiak
Calories: 165 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)
Created: Tuesday February 15th 2022
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Urked Pils

by KeizerBrewr

OG: 1.053 FG: 1.013 ABV: 5.3% IBU: 39

1.050
1.012
4.9%
47.1
3.8
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.75 lb Weyermann - Floor-Malted Bohemian Pilsner8.75 lb Floor-Malted Bohemian Pilsner 36.3 1.9 92.1%
0.25 lb Weyermann - Carahell0.25 lb Carahell 34 10 2.6%
0.25 lb Weyermann - Acidulated0.25 lb Acidulated 27 3.4 2.6%
0.25 lb Bestmalz - BEST Munich0.25 lb BEST Munich 37 6.3 2.6%
9.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Yakima Chief Hops - Saaz CZ1 oz Saaz CZ Hops Pellet 2.9 First Wort 60 min 11.77 16.7%
3 oz Yakima Valley Hops - CZ Saaz3 oz CZ Saaz Hops Pellet 2.4 Boil 60 min 26.58 50%
2 oz Yakima Valley Hops - CZ Saaz2 oz CZ Saaz Hops Pellet 2.4 Boil 15 min 8.79 33.3%
6 oz / $ 0.00
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Boulder City Tap
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 1.25 qt/lb 2.97 11.9  
Mash volume with grains 3.73 14.9  
Grain absorption losses -1.19 -4.8  
Remaining sparge water volume (equipment estimates 5.69 g | 22.8 qt) 5.47 21.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.23 g | 28.9 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 8.44 33.8
Equipment Profile Used: System Default
 
Notes

Brewed 02/16/22. Mash in w/12 L, 10 minutes at 128 F. Checked pH, 5.5, dropped to pH 5.2 with 0.5 ml lactic acid. Raise to 147 F, pull decoction, rest 15' then boil 20', add back to main mash, rest at 155 F for 15'. Mash-out at 170 F, sparge with pH 5.6 water (2 ml lactic acid added). Collect 26 L run-off, boil, chill to 60 F, pitch yeast. Primary fermentation at 50 F; dropped into the 40's due to cold snap. Raised temp to 65 for 2 days for diacetyl rest, then back down to 50, then kegged on 03/09; gravity 1.012. Tastes/smells great at racking. Lagered.

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  • Last Updated: 2022-03-11 01:57 UTC