Czechered Past - Beer Recipe - Brewer's Friend

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Czechered Past

168 calories 17.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Bohemian Pilsener
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 168 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)
Created: Saturday May 24th 2014
1.051
1.013
4.9%
41.6
4.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb German - Pilsner9.5 lb Pilsner 38 1.6 89.8%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 4.7%
0.25 lb Belgian - CaraMunich0.25 lb CaraMunich 33 50 2.4%
0.33 lb German - Munich Light0.33 lb Munich Light 37 6 3.1%
10.58 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 oz Saaz2.5 oz Saaz Hops Leaf/Whole 2.4 Boil 60 min 25.18 31.3%
2.25 oz Saaz2.25 oz Saaz Hops Leaf/Whole 2.4 Boil 30 min 12.58 28.1%
1.75 oz Saaz1.75 oz Saaz Hops Leaf/Whole 2.4 Boil 10 min 3.83 21.9%
1.50 oz Saaz1.5 oz Saaz Hops Leaf/Whole 2.4 Boil 0 min 18.8%
8 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Fining Boil 5 min.
0.50 tsp Yeast Nutrient Other Boil 15 min.
0.50 each Campden Tablet Water Agt Other --
 
Yeast
White Labs - Pilsner Lager Yeast WLP800
Amount:
1 Each
Cost:
Attenuation (avg):
74.5%
Flocculation:
Med-High
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 394 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Use 50% RO bottled water to mimic the Pilsen soft water.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.3 gal Infusion -- 154 °F 90 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.97 15.9  
Mash volume with grains 4.81 19.3  
Grain absorption losses -1.32 -5.3  
Remaining sparge water volume (equipment estimates 5.66 g | 22.6 qt) 5.11 20.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.05 g | 32.2 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.3 -1.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.07 36.3
Equipment Profile Used: System Default
 
Notes

Starter of oz 7.2 oz DME with 1.8 liters water. Target cells 453 billion cells. Starter will provide 458 billion.

Add 1/4 Campden tablet each to strike water and to sparge water to eliminate chlorine.

Ferment: Pitch at 45 and let rise to 50 over next 24 to 36 hours. Leave until activity slows then begin to raise temp 2 degrees per day up to 60 degrees. When finished fermenting, lager at 35 for 3-4 weeks.

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  • Last Updated: 2017-05-28 05:49 UTC