Svetly Lezak 3 - Beer Recipe - Brewer's Friend

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Svetly Lezak 3

165 calories 16.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Czech Premium Pale Lager
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Mark E Tomusiak
Calories: 165 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)
Created: Monday December 11th 2023
1.050
1.012
4.9%
49.1
3.6
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.75 lb Weyermann - Floor-Malted Bohemian Pilsner8.75 lb Floor-Malted Bohemian Pilsner 36.3 1.9 92.1%
0.25 lb Weyermann - Acidulated0.25 lb Acidulated 27 3.4 2.6%
0.25 lb Weyermann - Carafoam0.25 lb Carafoam 34.5 2.2 2.6%
0.25 lb Weyermann - Munich Type I0.25 lb Munich Type I 38 6 2.6%
9.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Artisan - Saaz (Czech)1 oz Saaz (Czech) Hops Pellet 3.7 First Wort 0 min 15.02 25%
2 oz Artisan - Saaz (Czech)2 oz Saaz (Czech) Hops Pellet 3.7 Boil 60 min 27.3 50%
1 oz Artisan - Saaz (Czech)1 oz Saaz (Czech) Hops Pellet 3.7 Boil 15 min 6.77 25%
4 oz / $ 0.00
 
Yeast
White Labs - Pilsner Lager Yeast WLP800
Amount:
1 Each
Cost:
Attenuation (avg):
74.5%
Flocculation:
Med-High
Optimum Temp:
50 - 55 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Boulder City Tap
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 2.97 11.9  
Mash volume with grains 3.73 14.9  
Grain absorption losses -1.19 -4.8  
Remaining sparge water volume (equipment estimates 5.62 g | 22.5 qt) 5.47 21.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.15 g | 28.6 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 8.44 33.8
Equipment Profile Used: System Default
 
Notes

Brewed 12/11/23. Mash in w 12 L Boulder tap, 10' at 135 F, then raise to 147 F and pull decoction. Add back decoction, settled at 152 F, then mash out at 166 F. Mash pH 5.25. Sparge with pH 5.8 water (add 1.6 ml lactic to hit this). Cool to 58 F and pitch slurry from 2.5 L. Ferment at 50 F.

Racked to keg for diacetyl rest two weeks later; maintained rest at 65 F for about a week to ensure good attenuation. Then placed in keg fridge and dropped temp down to about 34 F for lagering.

3/6/24: Moved to serving fridge. Gravity 1.012.

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  • Last Updated: 2024-03-07 19:14 UTC