HWB - Czech Pils - Beer Recipe - Brewer's Friend

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HWB - Czech Pils

172 calories 18.5 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 (ending kettle volume)
Pre Boil Size: 6.25 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 74% (ending kettle)
Hop Utilization: 98%
Calories: 172 calories (Per 12oz)
Carbs: 18.5 g (Per 12oz)
Created: Tuesday September 20th 2022
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1.052
1.014
5.0%
35.1
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n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Weyermann - Barke Pilsner Malt9 lb Barke Pilsner Malt 37.03 1.75 85.7%
1 lb Munich1 lb Munich 37 6 9.5%
0.50 lb German - Melanoidin0.5 lb Melanoidin 37 25 4.8%
10.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
19 g Nugget19 g Nugget Hops Pellet 12.6 Boil 60 min 29.63 25.1%
1 oz Saaz1 oz Saaz Hops Pellet 2.2 Boil 20 min 4.68 37.5%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 2.2 Boil 5 min 0.77 18.7%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 0 min 18.7%
2.67 oz / $ 0.00
 
Yeast
Imperial Yeast - L28 Urkel
Amount:
1.10 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
52 - 58 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.25 (M cells / ml / ° P) 335 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.25 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
51 5 17 71 55 45
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.94 15.8  
Mash volume with grains 4.78 19.1  
Grain absorption losses -1.31 -5.3  
Remaining sparge water volume 3.88 15.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.1 g | 28.4 qt) 6.25 25  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil volume (equipment estimates 4.65 g | 18.6 qt) 5.5 22  
Estimated amount in fermentor 5.5 22  
Total: 7.81 31.3
Equipment Profile Used: System Default
 
Notes

TODAY is 5/19/2024 - Brew day
Full volume infusion at 148F for 180min+, 160F for 20min, no mashout.

DIY candisyrup used. Follow the syrup recipe on my blog:

https://moonrisebrewing.wordpress.com/2024/05/18/diy-belgian-candisyrup/

I will provide comprehensive brew day notes also on my blog:
https://moonrisebrewing.wordpress.com/2024/05/19/belgian-dubbel-using-diy-candisyrup/

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  • Last Updated: 2024-11-17 04:49 UTC