Pilsener Βοημίας Hellas - Beer Recipe - Brewer's Friend

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Pilsener Βοημίας Hellas

173 calories 18.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Bohemian Pilsener
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28.03 liters
Post Boil Size: 23.95 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 73% (brew house)
Calories: 173 calories (Per 330ml)
Carbs: 18.5 g (Per 330ml)
Created: Sunday June 23rd 2024
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Weyermann - Pilsner5 kg Pilsner 36 1.5 84.7%
0.90 kg Weyermann - Carapils0.9 kg Carapils 34.5 2.1 15.3%
5.90 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Magnum15 g Magnum Hops Leaf/Whole 8 Boil 60 min 12.28 9.7%
50 g Saaz50 g Saaz Hops Leaf/Whole 3.5 Boil 30 min 13.76 32.3%
30 g Saaz30 g Saaz Hops Leaf/Whole 3.5 Boil 15 min 5.33 19.4%
30 g Saaz30 g Saaz Hops Leaf/Whole 3.5 Boil 1 min 0.46 19.4%
30 g Saaz30 g Saaz Hops Pellet 3.5 Boil 60 min 11.82 19.4%
155 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Irish Moss Fining Boil 15 min.
4.10 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.50 g Gypsum Water Agt Mash 1 hr.
1.50 g Salt Water Agt Mash 1 hr.
2.47 ml Lactic acid Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
 
Yeast
Wyeast - Pilsen Lager 2007
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
9 - 13 °C
Starter:
No
Fermentation Temp:
10 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 111 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.82 bar       Temp: 4 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
26.21 L Strike 68 °C 67 °C 60 min
8.8 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 3.3 L/kg
Starting Grain Temp: 28 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.3 L/kg 19.5
Mash volume with grains 23.4
Grain absorption losses -5.9
Remaining sparge water volume (equipment estimates 16.8 L) 15.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.5 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.8
Post boil Volume (equipment estimates 23 L) 24
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 24 L) 23
Total: 34.8  
Equipment Profile Used: System Default
 
Notes

Using 50% reverse osmosis water and tap water of 120ppm
Prepeared fridge at 10C with presure fermentation ready
In fermenter on 25/6 pitch Yeastflow yf-301 no starter OG=1.056
Fermentation started on 3rd day
Keep at 10C till 11/7, (8% brix, FG=~1.018)
start diacetyl rest, ferm end profile (13C, 14C, 15C) for 5 days
Cold crash, lager at 2C for 2 days
Lager

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  • Last Updated: 2024-09-18 09:04 UTC