Czech Pilsner - Beer Recipe - Brewer's Friend

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Czech Pilsner

152 calories 13.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Czech Pale Lager
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 11.4 liters
Pre Boil Gravity: 1.088 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Timo_Brews
Calories: 152 calories (Per 330ml)
Carbs: 13.4 g (Per 330ml)
Created: Sunday July 21st 2024
1.050
1.009
5.5%
11.6
7.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.10 kg Weyermann - Extra Pale Premium Pilsner Malt4.1 kg Extra Pale Premium Pilsner Malt 38 1.5 89.3%
350 g German - CaraMunich I350 g CaraMunich I 34 39 7.6%
140 g Belgian - Biscuit140 g Biscuit 35 23 3.1%
4,590 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
27 g Saaz27 g Saaz Hops Pellet 3.5 Boil 60 min 8.49 47.4%
15 g Saaz15 g Saaz Hops Pellet 3.5 Boil 15 min 2.34 26.3%
15 g Saaz15 g Saaz Hops Pellet 3.5 Hop Stand at 80 °C 15 min 0.79 26.3%
57 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Water Agt Mash 0 min.
6 ml Lactic acid Water Agt Mash 0 min.
2.20 g Yeast Nutrient Other Mash 0 min.
0.50 g Ascorbic Acid Water Agt Whirlpool 0 min.
 
Yeast
Lallemand - LalBrew Diamond Lager
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 15 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 87 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23 L 54 °C 54 °C 10 min
23 L 65 °C 65 °C 60 min
Starting Mash Thickness: 3.65 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 16.8
Mash volume with grains 19.8
Grain absorption losses -4.6
Remaining sparge water volume (equipment estimates 14.7 L) 0.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26 L) 11.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 20.1
Hops absorption losses (whirlpool, hop stand) -0.1
Going into fermentor 20
Total: 16.9  
Equipment Profile Used: System Default
 
Notes

2x pass 1.3 mm grain crush with Mattmill classic.

Sparge with 2.5 liters of 55C water.

Preboil gravity 1.040 after sparge

Post boil cooled gravity (SG), 1.050, this is after bringing volume up to 20l mark in braumesiter with water.

In fermenter #2 and cooled to 55F for fermentation, at 55F pitched yeast packet.

Gravity of 1.010 at 30/7, raised fermentation temperature to 66F degrees for a diacteyl rest. Hold here for two days before lagering start. This is 5 days after brew day.

Gravity stable after 2 days of rest, so cooled to 40F and held for 2 days before adding 1 tsp gelatin to clarify beer. Taste at this point is clean and crisp, with a little hop and a little sulfur, as one would expect. Will be a very nice beer when completed.

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  • Last Updated: 2024-08-04 12:56 UTC