Pilsner Urquell clone - Beer Recipe - Brewer's Friend

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Pilsner Urquell clone

156 calories 15 g 330 ml
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Beer Stats
Method: All Grain
Style: Czech Premium Pale Lager
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 29 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Source: #blackmonty
Hop Utilization: 98%
Calories: 156 calories (Per 330ml)
Carbs: 15 g (Per 330ml)
Created: Friday December 2nd 2022
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4.80 kg Weyermann - Extra Pale Premium Pilsner Malt4.8 kg Extra Pale Premium Pilsner Malt 38 1.5 100%
4.80 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Saaz35 g Saaz Hops Pellet 3.5 Boil 90 min 17.48 28%
40 g Saaz40 g Saaz Hops Pellet 3.5 Boil 20 min 11.31 32%
25 g Saaz25 g Saaz Hops Pellet 3.5 Boil 10 min 4.23 20%
25 g Saaz25 g Saaz Hops Pellet 3.5 Hop Stand 5 min 2.08 20%
125 g / $ 0.00
 
Yeast
Mangrove Jack - Bohemian Lager Yeast M84
Amount:
2 Each
Cost:
Attenuation (avg):
78%
Flocculation:
High
Optimum Temp:
10 - 15 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 93 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 129.2 g       Temp: 20 °C       CO2 Level: 2.4 Volumes
 
Target Water Profile
RO Kulcs
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
5 15 15 2 5 10
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 14.4
Mash volume with grains 17.6
Grain absorption losses -4.8
Remaining sparge water volume (equipment estimates 21.5 L) 20.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.2 L) 29
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 21.1
Hops absorption losses (whirlpool, hop stand) -0.1
Going into fermentor 21
Total: 34.7  
Equipment Profile Used: System Default
 
Notes

Mill the grains and mash in with 17 liters of 56°C water to reach about 52°C. Rest 10 minutes. First decoction: Pull one-fourth to one-third of the thickest part of the mash and bring that to a boil; boil for 10 minutes, then return it to the main mash to bring the total temperature to about 65°C. Rest 30 minutes. Second decoction: Pull another one-fourth to one-third of the mash for the second decoction and boil it for 10 minutes; return it to the main mash to bring the total temperature to about 70°C). Rest 30 minutes, then mash out at 78 °C for 10 minutes and sparge.

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  • Last Updated: 2023-09-28 09:00 UTC