Czech Pils - Beer Recipe - Brewer's Friend

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Czech Pils

161 calories 15.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Czech Premium Pale Lager
Boil Time: 60 min
Batch Size: 82 gallons (fermentor volume)
Pre Boil Size: 86 gallons
Post Boil Size: 82 gallons
Pre Boil Gravity: 11.6 °P (recipe based estimate)
Post Boil Gravity: 12.1 °P (recipe based estimate)
Efficiency: 82% (brew house)
Source: Roots, Caleb
Hop Utilization: 97%
Calories: 161 calories (Per 12oz)
Carbs: 15.6 g (Per 12oz)
Created: Wednesday October 5th 2022
12.1 °P
2.8 °P
5.0%
31.1
3.6
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
110 lb German - Floor-Malted Bohemian Pilsner110 lb Floor-Malted Bohemian Pilsner 38 1.8 84.6%
10 lb Weyermann - Barke Vienna10 lb Barke Vienna 36 3.4 7.7%
5 lb Bestmalz - BEST Munich Dark 5 lb BEST Munich Dark 36.23 11 3.8%
5 lb Great Western - DextraPils5 lb DextraPils 34.5 1.5 3.8%
130 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
32 oz Saaz32 oz Saaz Hops Pellet 3.5 Boil 60 min 25.95 50%
32 oz Saaz32 oz Saaz Hops Pellet 3.5 Boil 5 min 5.17 50%
64 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
25 g Gypsum Water Agt Mash 1 hr.
82.03 ml Phosphoric acid Water Agt Mash 1 hr.
8 g Servomyces Other Boil 15 min.
12 each Whirlfloc Fining Boil 15 min.
3.80 tbsp Yeast Nutrient Other Boil 15 min.
48.69 g Phosphoric acid Water Agt Sparge 1 hr.
 
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) 1318 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 85.9 gal (343.6 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 73.9 gal (295.6 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 59.15 gal (236.6 qt). Suggest reducing strike water volume to 1.6 gal (6.4 qt) and adding 47.15 gal (188.6 qt) sparge/top-off. 48.75 195  
Strike water volume at mash thickness of 1.5 qt/lb 48.75 195  
Mash volume with grains 59.15 236.6  
Grain absorption losses -16.25 -65  
Remaining sparge water volume (equipment estimates 53.65 g | 214.6 qt) 53.75 215  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 85.9 g | 343.6 qt) 86 344  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -2.4 -9.6  
Post boil Volume 82 328  
Going into fermentor 82 328  
Total: 102.5 410
Equipment Profile Used: System Default
 
Notes

-165 Strike temp
-__ Strike water
-25g Gypsum
-82 oz Phosphoric Acid
-60 minute mash
-15 minutes remaining for the mash:
Stir
Collect mash pH sample
Measure mash temp
-Vorlauf 10 minutes (add additional time if needed)
-Runoff to kettle
1st runoff =
-Add __ gal + 3 extra gal for sparge water
-Add 49 Phosphoric Acid to sparge water
-Finish runoff
-60 minute boil
-Add Saaz @ 60 minute
-Add 8 g servo, 1 TBSP yeast nutrient &12 tablets of whirlfloc @ 15 minute
-Add Saaz @ 5 minute
-5 minute whirlpool and rest for 20 minutes
-Knockout Temp 58F
-Setpoint 55F; drop to 52F after active fermentation
-Oxygen @ 0.5 LPM for 18 minutes

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  • Last Updated: 2022-11-17 17:57 UTC