Czech Lager \ Sour 2024 - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Czech Lager \ Sour 2024

180 calories 16.7 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Czech Premium Pale Lager
Boil Time: 75 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 12.59 gallons
Post Boil Size: 11.19 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 65% (brew house)
Source: John W
Calories: 180 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)
Created: Saturday August 10th 2024
1.055
1.011
5.7%
19.1
3.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20 lb Rahr - Premium Pilsner20 lb Premium Pilsner 36.8 1.75 84.7%
2 lb Cane Sugar2 lb Cane Sugar 46 0 8.5%
1 lb Briess - Carapils Malt1 lb Carapils Malt 34.5 1.5 4.2%
10 oz Weyermann - Acidulated10 oz Acidulated 27 3.4 2.6%
23.62 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Centennial1 oz Centennial Hops Pellet 9 Boil 60 min 15.72 12.5%
1 oz Yakima Chief Hops - Saaz CZ1 oz Saaz CZ Hops Pellet 2.5 Boil 12 min 1.83 12.5%
1 oz Yakima Chief Hops - Saaz CZ1 oz Saaz CZ Hops Pellet 2.5 Boil 7 min 1.17 12.5%
1 oz Yakima Chief Hops - Saaz CZ1 oz Saaz CZ Hops Pellet 2.5 Boil 2 min 0.37 12.5%
2 oz Yakima Valley Hops - Wakatu2 oz Wakatu Hops Pellet 6.6 Hopback 0 min 25%
2 oz NZ Pacifica2 oz NZ Pacifica Hops Pellet 5 Hopback 0 min 25%
8 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Calcium Chloride (dihydrate) Water Agt Mash --
2 each Campden Tablets Water Agt Mash --
1.50 ml Lactic acid Water Agt Mash --
1 tsp Irish Moss Fining Boil 15 min.
 
Yeast
Imperial Yeast - L28 Urkel
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
52 - 58 °F
Starter:
Yes
Fermentation Temp:
55 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 848 B cells required
Imperial Yeast - A20 Citrus
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Low
Optimum Temp:
67 - 80 °F
Starter:
Yes
Fermentation Temp:
55 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 848 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.25 psi       Temp: 38 °F       CO2 Level: 2.5 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
6.75 gal Strike 166 °F 152 °F 60 min
4.75 gal Sparge 168 °F 168 °F 15 min
4.75 gal -- -- --
Starting Mash Thickness: 1.2 qt/lb
Starting Grain Temp: 66 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.18 gal (52.7 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.18 gal (4.7 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.2 qt/lb 6.49 26  
Mash volume with grains 8.22 32.9  
Grain absorption losses -2.7 -10.8  
Remaining sparge water volume (equipment estimates 9.49 g | 38 qt) 8.91 35.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.15 0.6  
Pre boil volume (equipment estimates 13.18 g | 52.7 qt) 12.59 50.4  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume (equipment estimates 11.15 g | 44.6 qt) 11.19 44.8  
Hops absorption losses (hopback) -0.15 -0.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 11.04 g | 44.2 qt) 11 44  
Total: 15.4 61.6
Equipment Profile Used: System Default
 
Notes

Split batch. Once boil add sugar and mix, then chill and take 5.5 gallons for a quick sour batch. Bring back to boil, then continue with Czech Lager

hops are for second batch for Czech Lager

This batch will be a lemon lime sour, use Pacifica and Wakatu hops in a small extract batch to stop the quick sour process using Swanson Plantarum Probiotic Pills in fermenter. Drop pH before adding Swanson Pills using lactic acid.

Lemon and Lime extract made from vodka with lemon peel and vodka with lime peel. After about 2 weeks extract is ready and can filter the peel out. Use dropper to add into keg, tasting between additions to get it right.

Last Updated and Sharing
 
79
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2024-08-10 15:03 UTC