Czech Dark Lager - Beer Recipe - Brewer's Friend

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Czech Dark Lager

181 calories 18.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Czech Dark Lager
Boil Time: 60 min
Batch Size: 77 gallons (ending kettle volume)
Pre Boil Size: 80 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 84% (ending kettle)
Source: pn
Calories: 181 calories (Per 12oz)
Carbs: 18.2 g (Per 12oz)
Created: Friday September 20th 2024
1.055
1.013
5.5%
25.1
26.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
55 lb German - Floor-Malted Bohemian Pilsner55 lb Floor-Malted Bohemian Pilsner 38 1.8 39.9%
27.50 lb Munich Dark 20L27.5 lb Munich Dark 20L 34 20 19.9%
27.50 lb Weyermann - Floor malted Bohemian Dark27.5 lb Floor malted Bohemian Dark 37 7 19.9%
8 lb German - CaraMunich I8 lb CaraMunich I 34 39 5.8%
8 lb German - Melanoidin8 lb Melanoidin 37 25 5.8%
7 lb German - Carafa III7 lb German - Carafa III 32 535 5.1%
5 lb Weyermann - Carafoam5 lb Carafoam 34.5 2.2 3.6%
138 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 oz Magnum8 oz Magnum Hops Leaf/Whole 11 Boil 60 min 19.29 26.7%
10 oz Saaz10 oz Saaz Hops Pellet 4 Boil 10 min 3.5 33.3%
12 oz Saaz12 oz Saaz Hops Pellet 4 Boil 5 min 2.31 40%
30 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 g Gypsum Water Agt Mash 0 min.
20 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
10 g Epsom Salt Water Agt Mash 0 min.
12 g Baking Soda Water Agt Mash 0 min.
 
Yeast
White Labs - Pilsner Lager Yeast WLP800
Amount:
1 Each
Cost:
Attenuation (avg):
74.5%
Flocculation:
Med-High
Optimum Temp:
50 - 55 °F
Starter:
No
Fermentation Temp:
55 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 5933 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 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
Infusion -- 152 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 79.63 gal (318.5 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 67.63 gal (270.5 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 54.17 gal (216.66 qt). Suggest reducing initial water volume to 0.96 gal (3.84 qt) and adding 42.17 gal (168.66 qt) sparge/top-off. 43.13 172.5  
Strike water volume at mash thickness of 1.25 qt/lb 43.13 172.5  
Mash volume with grains 54.17 216.7  
Grain absorption losses -17.25 -69  
Remaining sparge water volume 54.38 217.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 79.63 g | 318.5 qt) 80 320  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -1.13 -4.5  
Post boil volume (equipment estimates 77.38 g | 309.5 qt) 77 308  
Estimated amount in fermentor 77 308  
Total: 97.5 390
Equipment Profile Used: System Default
 
Notes

20/30/10

Only add baking soda if pH is below 5.25

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  • Last Updated: 2024-09-30 16:37 UTC