2024 - Hana CZ Lager (GABF) - Beer Recipe - Brewer's Friend

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2024 - Hana CZ Lager (GABF)

159 calories 14.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Czech Pale Lager
Boil Time: 90 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 8.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 8.6 °P (recipe based estimate)
Post Boil Gravity: 12.0 °P (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 159 calories (Per 12oz)
Carbs: 14.9 g (Per 12oz)
Created: Tuesday September 3rd 2024
12.0 °P
2.5 °P
5.1%
35.0
2.8
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Crisp Malting - Hana Malt10 lb Hana Malt 36 1.3 93%
0.75 lb German - CaraFoam0.75 lb CaraFoam 37 1.8 7%
10.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.30 oz Saaz1.3 oz Saaz Hops Pellet 2.5 First Wort 0 min 14.56 25%
1.30 oz Saaz1.3 oz Saaz Hops Pellet 2.5 Boil 75 min 12.93 25%
1.30 oz Saaz1.3 oz Saaz Hops Pellet 2.5 Boil 20 min 7.49 25%
1.30 oz Saaz1.3 oz Saaz Hops Pellet 2.5 Boil 0 min 25%
5.20 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 tsp Lactic acid Water Agt Mash --
0.50 tsp Calcium Chloride (dihydrate) Water Agt Mash --
0.20 tsp Epsom Salt Water Agt Mash --
1 tsp Lactic acid Water Agt Whirlpool --
 
Yeast
White Labs - Czech Budejovice Lager Yeast WLP802
Amount:
3 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.5 (M cells / ml / ° P) 393 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
GFI Water Filter
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
15.5 2.3 0 27.3 9.2 0
TDS of water was 10. To reduce dissolved oxygen, morning of brew day, heated water to 90* and treated with 2 tablespoons each of active dry bread yeast and table sugar. Rested 45 mins.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10.25 gal Protein Rest Temperature -- 125 °F 20 min
Sacc #1 (Recirc Last 15) Temperature -- 146 °F 45 min
Sacc #2 Temperature -- 160 °F 10 min
DX Boil (50%-Thick) Decoction -- 212 °F 20 min
M/O & Recirc Temperature -- 168 °F 15 min
Starting Mash Thickness: 3.72 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 3.72 qt/lb 10 40  
Mash volume with grains 10.86 43.4  
Grain absorption losses -1.34 -5.4  
Remaining sparge water volume 0.1 0.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.2 g | 32.8 qt) 8.5 34  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.2 -0.8  
Post boil Volume (equipment estimates 5.75 g | 23 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.75 23  
Total: 10.09 40.4
Equipment Profile Used: System Default
 
Notes

Full volume mash in 20 gallon electric Blichmann Surface kettle with false bottom.

Added 1 tsp lactic acid post-boil. Let kettle sit over an hour with immersion chiller connected to recirculating ice water bath to reach pitch temp of ~48* and allow wort to drop clear of break material. Kettle was covered tightly with foil during this time to keep bees/bugs out.

Pitched three 200B packs of WLP802. Two packs were very fresh and the third was about 1 month from expiring. Cell count should be ~400B.

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  • Last Updated: 2024-09-03 17:38 UTC