Czech Pils - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Czech Pils

166 calories 18.2 g 12 oz
brewer logo
Beer Stats
Method: BIAB
Style: Czech Pale Lager
Boil Time: 90 min
Batch Size: 3.5 gallons (fermentor volume)
Pre Boil Size: 4.21 gallons
Post Boil Size: 3.75 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 166 calories (Per 12oz)
Carbs: 18.2 g (Per 12oz)
Created: Sunday September 1st 2024
1.050
1.014
4.8%
38.0
3.9
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb Weyermann - Barke Pilsner Malt5.5 lb Barke Pilsner Malt 37.03 1.75 80.8%
0.65 lb Weyermann - Vienna Malt0.65 lb Vienna Malt 37 3.5 9.5%
0.33 lb Weyermann - Munich Type I0.33 lb Munich Type I 38 6 4.8%
0.33 lb Briess - Carapils Malt0.33 lb Carapils Malt 34.5 1.5 4.8%
6.81 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.82 oz Saaz0.82 oz Saaz Hops Pellet 4 Boil 80 min 19.68 35.3%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 4 Boil 45 min 10.44 21.6%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 4 Boil 25 min 7.91 21.6%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 45 Boil 0 min 21.6%
2.32 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 ml Lactic acid Water Agt Mash 1 hr.
1 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
2.40 g Baking Soda 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:
-
Pitch Rate:
1.75 (M cells / ml / ° P) 287 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 2 2 5 5 15
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20.1 qt Infusion -- 142 °F 30 min
1.5 gal Decoction -- 212 °F 15 min
Infusion -- 153 °F 30 min
Mash out Temperature -- 170 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 6.94 g | 27.8 qt) 5.31 21.2  
Mash volume with grains (equipment estimates 7.48 g | 29.9 qt) 5.86 23.4  
Grain absorption losses -0.85 -3.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.84 g | 23.3 qt) 4.21 16.8  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.3  
Post boil Volume (equipment estimates 3.5 g | 14 qt) 3.75 15  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 3.75 g | 15 qt) 3.5 14  
Total: 5.31 21.2
Equipment Profile Used: System Default
 
Notes

water - use 4-gal bottled spring water, the rest tap filtered water

Mash:

  1. 30 minutes rest @ 142F
  2. decoction 1/3 thick portion of the mash, boil for 15 minutes
  3. Stir the decocted portion back into the main mash
  4. raise mash temp to 153F and hold for 30 minutes rest
  5. Mash out at 170F

    Pitch yeast at 50F
    Ferment at 50F until signs of fermentation have slowed considerably.
    If there is a strong diacetyl present, raise temp to 65F for 2-4 days
    Rack to secondary, and lager for 4 - 6 weeks at 40F before kegging or bottling.
Last Updated and Sharing
 
41
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2024-09-02 03:21 UTC