Real Urquell - Beer Recipe - Brewer's Friend

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Real Urquell

151 calories 15.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Czech Premium Pale Lager
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25.5 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 90% (brew house)
Calories: 151 calories (Per 12oz)
Carbs: 15.3 g (Per 12oz)
Created: Saturday October 7th 2023
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Fermentables
Amount Fermentable Cost PPG °L Bill %
1.80 kg German - Floor-Malted Bohemian Pilsner1.8 kg Floor-Malted Bohemian Pilsner 38 1.8 56.3%
1.40 kg German - Floor-Malted Bohemian Pilsner Dk1.4 kg Floor-Malted Bohemian Pilsner Dk 38 6.5 43.8%
3.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Saaz15 g Saaz Hops Pellet 6.2 Boil 90 min 13.97 25%
25 g Saaz25 g Saaz Hops Pellet 6.2 Boil 25 min 15.13 41.7%
20 g Saaz20 g Saaz Hops Pellet 6.2 Boil 10 min 6.31 33.3%
60 g / $ 0.00
 
Yeast
Wyeast - Czech Pils 2278
Amount:
0.91 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Med-High
Optimum Temp:
10 - 14 °C
Starter:
Yes
Fermentation Temp:
10 °C
Pitch Rate:
1.75 (M cells / ml / ° P) 400 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 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 Liters
Strike water volume at mash thickness of 3.7 L/kg 11.7
Mash volume with grains 13.8
Grain absorption losses -3.2
Remaining sparge water volume (equipment estimates 21.3 L) 17.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.9 L) 25.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 20 L) 21
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 21 L) 20
Total: 29.6  
Equipment Profile Used: System Default
 
Notes

Pilsner Urqell makes its own malt. The darker golden hue can't just come from decoction and hot-side aeration, and historically we know that old pilsner malts were probably closer to something like a darker Maris Otter than they are to modern pilsner malts. Therefore, I use a mixture of light and dark Bohemian Pilsner malt. The dark pilsner malt is like a light munich and I think it is essential in this style. I think this is the key, along with decoction and the correct yeast and good pitching rate, to get the right colour and body. I received some extremely high quality Saaz pellets direct from a farm in Zatec, Czech Republic. Coming in at 6.2AA they are much better than what is available to individuals in the UK.

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  • Last Updated: 2024-12-11 09:48 UTC