Pilsner Urquell Clone - Beer Recipe - Brewer's Friend

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Pilsner Urquell Clone

155 calories 17.7 g 330 ml
Beer Stats
Method: All Grain
Style: Czech Premium Pale Lager
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 5.55 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 60% (brew house)
Hop Utilization: 97%
Calories: 155 calories (Per 330ml)
Carbs: 17.7 g (Per 330ml)
Created: Sunday March 31st 2024
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Urked Pils

by KeizerBrewr

OG: 1.053 FG: 1.013 ABV: 5.3% IBU: 39

1.050
1.015
4.7%
47.7
3.8
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb German - Floor-Malted Bohemian Pilsner11 lb Floor-Malted Bohemian Pilsner 38 1.8 100%
11 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 oz Saaz2.5 oz Saaz Hops Pellet 3.5 Boil 60 min 36.98 62.5%
0.75 oz Saaz0.75 oz Saaz Hops Pellet 3.5 Boil 30 min 8.53 18.8%
0.75 oz Saaz0.75 oz Saaz Hops Pellet 3.5 Boil 5 min 2.21 18.8%
4 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1.50 g Gypsum Water Agt Mash 1 hr.
4 g Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - Czech Pils 2278
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Med-High
Optimum Temp:
50 - 58 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 410 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 23.72 psi       Temp: 68 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
26 3 2 35 28 25
RO Water then add 1.5g Gypsum and 1.5g Calcium Carbonate. To sparge water only helps lower acid needed but ends up with right ppm.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.85 gal Strike 130 °F 122 °F 20 min
1.42 gal Pull 1/3 mash and Boil for 15 mins Decoction 122 °F 144 °F 20 min
1.42 gal Pull 1/3 mash and Boil for 15 mins Decoction 144 °F 155 °F 30 min
1.41 gal Pull 1/3 mash and Boil for 15 mins Decoction 158 °F 168 °F 20 min
Starting Mash Thickness: 1.4 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.4 qt/lb 3.85 15.4  
Mash volume with grains 4.73 18.9  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 5.18 g | 20.7 qt) 5.78 23.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.4 g | 29.6 qt) 8 32  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.55 22.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.55 g | 22.2 qt) 5 20  
Total: 9.63 38.5
Equipment Profile Used: System Default
 
Notes

Fermentation:

Cooling: Immediately cool the wort to around 50°F (10°C) to prepare for pitching the yeast.
Pitching: After aerating the wort thoroughly, pitch the yeast. Using a yeast starter is highly recommended to ensure a strong and healthy fermentation, especially important for lager yeasts.

Pressure Fermentation: Ferment the beer under a pressure of 10-15 psi. This suppresses ester and fusel alcohol production, allowing for a clean fermentation. Pressure fermentation can also permit slightly higher fermentation temperatures, potentially up to 60°F (15.5°C), without sacrificing the clean flavor profile desirable in a Czech Pilsner.

Diacetyl Rest: Towards the end of fermentation, allow the temperature to rise to 60°F (15.5°C) for 48 hours. This helps the yeast metabolize any diacetyl, preventing off-flavors in the final beer.
Lagering: After the diacetyl rest, reduce the temperature to 35°F (1.7°C) and lager for 4-6 weeks. This step is crucial for developing the crisp, clean character of the beer.
Packaging:

Carbonation: Target 2.2-2.5 volumes of CO2 for authentic Czech Pilsner carbonation. This can be achieved through bottle conditioning or forced carbonation in a keg.
Conditioning: After carbonation, the beer benefits from further cold conditioning. Allow it to condition at lagering temperatures for at least two weeks before serving to ensure the flavors have melded and the beer has clarified.

Additional Tips:
Water Chemistry: The soft water profile is key to a Czech Pilsner. Adjust your water chemistry to mimic that of Plzeň, focusing on keeping the mineral content low to highlight the malt and hops.
Decoction Mashing: This traditional method enhances the malt profile and complexity of the beer. It's time-consuming but contributes significantly to the authenticity and depth of flavor in the final product.

Yeast Health: Starting with a healthy yeast culture is vital for clean lager fermentation. A yeast starter will help ensure you have enough viable cells for a clean, vigorous fermentation.
Patience: The lagering phase is essential for achieving the characteristic clean, crisp profile of a Czech Pilsner. Don't rush this step; the longer lagering period will reward you with a clearer, more refined beer.

By following this detailed recipe and process, you should be well on your way to brewing a delicious Czech Pilsner that pays homage to the traditional styles of the Czech Republic. Enjoy the brewing process and the resulting beer!




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  • Last Updated: 2024-03-31 04:23 UTC