Boh Pils (50L) - Beer Recipe - Brewer's Friend

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Boh Pils (50L)

153 calories 15.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Bohemian Pilsener
Boil Time: 90 min
Batch Size: 48 liters (ending kettle volume)
Pre Boil Size: 54 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 85% (ending kettle)
Source: Patricio Marshall
Calories: 153 calories (Per 330ml)
Carbs: 15.5 g (Per 330ml)
Created: Saturday August 9th 2014
1.050
1.012
5.1%
40.2
3.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.21 kg Gladfield Pilsner9.21 kg Gladfield Pilsner 35.7 1.92 98%
0.19 kg Gladfield Aurora0.19 kg Gladfield Aurora 36.2 29 2%
9.40 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g Saaz60 g Saaz Hops Pellet 3.6 Boil 90 min 12.88 29.7%
22 g Southern Cross22 g Southern Cross Hops Pellet 13.8 Boil 89 min 18.08 10.9%
60 g Saaz60 g Saaz Hops Pellet 3.6 Boil 30 min 9.25 29.7%
60 g Saaz60 g Saaz Hops Pellet 3.6 Whirlpool at 85 °C 45 min 29.7%
202 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.50 g Calcium Sulphate Water Agt Mash --
2.50 g Calcium Chloride Water Agt Mash --
0.50 tsp Supermoss Fining Boil 10 min.
4.80 g Wyeast nutrient Other Boil 10 min.
15 ml Lactic Acid Water Agt Mash --
 
Yeast
Wyeast - Czech Pils 2278
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Med-High
Optimum Temp:
10 - 14 °C
Starter:
Yes
Fermentation Temp:
10 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 892 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Pils
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
30 2 11 35 35 29
Target mash pH of 5.2. Acidify 35L sparse water with 1.19ml lactic acid.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 63 °C 35 min
Temperature -- 72 °C 30 min
Temperature -- 76 °C 15 min
Sparge -- 76 °C 40 min
Starting Mash Thickness: 3.5 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 57.26 L. Suggest reducing initial water volume to 45.4 L and adding 11.86 L sparge/top-off.  
Strike water volume at mash thickness of 3.5 L/kg 32.9
Mash volume with grains 39.1
Grain absorption losses -9.4
Remaining sparge water volume 31.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 57.3 L) 54
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil volume (equipment estimates 44.7 L) 48
Hops absorption losses (whirlpool, hop stand) -0.3
Estimated amount in fermentor 47.7
Total: 64.3  
Equipment Profile Used: System Default
 
Notes

90 minute hops are FWH.

Traditional fermentation: Start fermentation at 6℃ and allow to increase to a max of 10℃. Maintain for 5 - 8 days. Once 80% of desired attentuation is achieved start reducing temp by 0.5℃ per day until temp is 4℃. Transfer to keg with spunding valve and place in keezer for at least one month to finish. Hold until fermentation is finished. Transfer to serving keg.

Alternative fermentation: Start fermentation at 6c and allow to rise to a max of 10c. Hold at 10c until close to FG (6-8 days) and then increase to 16-20c for accelerated maturation. Hold until FG is achieved and no diacetyl is present (2-3 days) and then crash to -1c. Transfer to keg and hold at -1 for 1 week. Transfer to serving keg.

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  • Last Updated: 2015-10-03 23:46 UTC