Bohemian Pilsner 40l - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Bohemian Pilsner 40l

152 calories 14.1 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Czech Premium Pale Lager
Boil Time: 90 min
Batch Size: 43 liters (fermentor volume)
Pre Boil Size: 53.9 liters
Post Boil Size: 43.5 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 75% (brew house)
Source: MAZI-BREWERY
Calories: 152 calories (Per 330ml)
Carbs: 14.1 g (Per 330ml)
Created: Thursday October 13th 2022
1.050
1.010
5.2%
45.6
16.7
5.0
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
150 g German - Wheat Malt150 g Wheat Malt 37 2 1.6%
50 g Caramel / Crystal 60L50 g Caramel / Crystal 60L 34 60 0.5%
300 g German - Vienna300 g Vienna 37 4 3.2%
8.80 kg US - Pilsner (2 Row) German8.8 kg US - Pilsner (2 Row) German 37.3 19.37 94.6%
9,300 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
80 g Saaz80 g Saaz Hops Pellet 3.8 Boil 75 min 20.38 28.5%
80 g Saaz80 g Saaz Hops Pellet 3.8 Boil 60 min 19.5 28.5%
65 g Saaz65 g Saaz Hops Pellet 3.8 Boil 10 min 5.74 23.1%
56 g Saaz56 g Saaz Hops Pellet 3.8 Boil 0 min 19.9%
281 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.87 g Irish Moss Other Boil 10 min.
11.22 ml Yeast Nutrient Other Boil 10 min.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1.87 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 186 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
10 1 6 16 6 32.4
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18.7 L Mash 1 Infusion -- 62 °C 20 min
18.7 L Mash 2 Infusion -- 68 °C 30 min
18.7 L Mash Out Infusion -- 75 °C 10 min
Starting Mash Thickness: 4 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 52.96 L. Suggest reducing initial water volume to 45.4 L and adding 7.56 L sparge/top-off.  
Strike water volume at mash thickness of 4 L/kg 37.2
Mash volume with grains 43.3
Grain absorption losses -9.3
Remaining sparge water volume (equipment estimates 26 L) 26.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 53 L) 53.9
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -1.4
Post boil Volume (equipment estimates 43 L) 43.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 43.5 L) 43
Total: 64.1  
Equipment Profile Used: System Default
 
Notes

Fermentation 10 deg c until it is at least 50% attenuated 4-8 days approx
Add 1 deg c per day until 18 deg c , when FG is stable for 3 days cool down to 4 deg c.
Some brewers prefer to do this cooling down process in stages but personally, I have noticed no difference in the results and have spoken to few that have either.
Hold at this temperature until the beer is clear, usually 1-3 days depending on how clear you want it
Add gelatin to speed this up but for the best results, the beer should be at least 10 deg c.
If you are bottling then do so now. If you are kegging then you can continue this process for longer for lagering or simply keg the beer and refrigerate it.

Last Updated and Sharing
 
134
Views
2
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2023-09-21 14:03 UTC