Czech Premium Pale Lager (Traditional Style) - Beer Recipe - Brewer's Friend

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Czech Premium Pale Lager (Traditional Style)

172 calories 17.8 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: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 172 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created: Tuesday May 10th 2022
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60.04
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Weyermann - Floor-Malted Bohemian Pilsner11 lb Floor-Malted Bohemian Pilsner $ 3.00 / lb
$ 33.00 		36.3 1.9 97.8%
0.25 lb Weyermann - Acidulated0.25 lb Acidulated $ 3.00 / lb
$ 0.75 		27 3.4 2.2%
11.25 lbs / $ 33.75
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Saaz1.5 oz Saaz Hops $ 3.00 / oz
$ 4.50 		Pellet 3.5 Boil at 212 °F 60 min 19.19 30%
1.50 oz Saaz1.5 oz Saaz Hops $ 3.00 / oz
$ 4.50 		Pellet 3.5 Boil at 212 °F 20 min 11.62 30%
2 oz Saaz2 oz Saaz Hops $ 3.00 / oz
$ 6.00 		Pellet 3.5 Boil at 212 °F 5 min 5.1 40%
5 oz / $ 15.00
 
Other Ingredients
Amount Name Cost Type Use Time
6.70 g Gypsum $ 0.10 / g
$ 0.67 		Water Agt Mash 0 min.
1.50 g Epsom Salt $ 0.10 / g
$ 0.15 		Water Agt Mash 0 min.
1.50 g Calcium Chloride (anhydrous) $ 0.10 / g
$ 0.15 		Water Agt Mash 0 min.
0.70 g Sea salt $ 0.10 / g
$ 0.07 		Spice Mash 0 min.
1 each Whirlfloc $ 0.50 / each
$ 0.50 		Fining Boil 5 min.
0.50 oz biofine $ 1.50 / oz
$ 0.75 		Fining Kegging 0 min.
$ 2.29
 
Yeast
Wyeast - Pilsner Urquell H-strain 2001-PC
Amount:
1 Each
Cost:
$ 9.00 / each
$ 9.00
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
48 - 56 °F
Starter:
No
Fermentation Temp:
50 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 94 B cells required
$ 9.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.5 gal Dough-in Strike 96 °F 100 °F --
6.5 gal 1st Decoction (during grain steep and added at end) + Hydrolysis of Ferulic Acid, Phytase, Beta-Glucanase, Peptidase (acid rest) Steeping 110 °F 125 °F 20 min
6.5 gal 2nd Decoction @ 20 minutes left (during grain steep and added at end) + Beta Amylase (avoid protein rest) Steeping 144 °F 144 °F 30 min
6.5 gal alpha + beta Steeping 152 °F 152 °F 45 min
6.5 gal alpha Sparge 159 °F 159 °F 30 min
7.5 gal Mash-out Sparge 168 °F 168 °F --
Starting Mash Thickness: 3.04 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Based on your provided mash thickness (3.04 qt/lb), your strike volume will exceeds the total water needed for the recipe (8.16 g). Reduce mash thickness to 2.89 qt/lb or increase pre-boil volume to 6.89 g.    
Strike water volume at mash thickness of 3.04 qt/lb 8.55 34.2  
Mash volume with grains 9.45 37.8  
Grain absorption losses -1.41 -5.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.19 g | 28.8 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.16 32.6
Equipment Profile Used: System Default
 
Notes

4 quarts (4 ladles) for each decoction - decoct for 20 minutes - ensure water level and grain level almost even.

using a protein rest (125F) step since floor malted may be less modified.

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  • Last Updated: 2022-06-06 17:09 UTC