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Website Czech Pilsner

195 calories 18.5 g 0.440 L
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Beer Stats
Method: All Grain
Style: Bohemian Pilsener
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 29 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Simon Taylor - Brew it Bru
Calories: 195 calories (Per 0.440L)
Carbs: 18.5 g (Per 0.440L)
Created: Monday March 7th 2022
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n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4.81 kg Malteurop - Pilsen Malt4.81 kg Pilsen Malt 37.44 3.04 89%
162.50 g Simpsons - Amber Malt162.5 g Amber Malt 31.8 54.01 3%
431.25 g Weyermann - Munich Type I431.25 g Munich Type I 38 14.51 8%
5,403.75 g / R 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Magnum20 g Magnum Hops Pellet 15.1 Boil 60 min 33 50%
20 g Magnum20 g Magnum Hops Pellet 15.1 Boil 5 min 6.58 50%
40 g / R 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Yeast Nutrient Other Boil 15 min.
5 each Irish Moss Fining Boil 15 min.
 
Yeast
Mangrove Jack - Bavarian Lager M76
Amount:
1.25 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
7 - 14 °C
Starter:
No
Fermentation Temp:
12 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
R 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.57 bar       Temp: 3 °C       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
21 L Mash in - Take your time when mashing in. Ensure that all of the grains are wet and that there are no dough balls Strike 72 °C 67 °C 60 min
Mash Out 75 °C 75 °C 10 min
12 L Add sparge water until a pre boil volume has been reached Sparge 78 °C 75 °C 10 min
Starting Mash Thickness: 3.65 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 19.7
Mash volume with grains (equipment estimates 19.3 L) 23.3
Grain absorption losses -5.4
Remaining sparge water volume (equipment estimates 13.5 L) 15.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.9 L) 29
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 21
Top off amount 4
Going into fermentor 25
Total: 35.3  
Equipment Profile Used: System Default
 
Notes

Ferment at 12 C for 6 days, then raise to 16 C for a further 3 to 5 days. Check SG for attenuation. If fully attenuated drop temp to 5 C for 3 weeks or longer if possible. This will aid clarity and crispness.

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  • Last Updated: 2024-07-12 07:19 UTC