Laretacá Bohemian Pilsner - Beer Recipe - Brewer's Friend

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Laretacá Bohemian Pilsner

175 calories 17.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Czech Premium Pale Lager
Boil Time: 90 min
Batch Size: 36 liters (fermentor volume)
Pre Boil Size: 45.77 liters
Post Boil Size: 36 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 77% (brew house)
Source: durrif
Calories: 175 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)
Created: Saturday March 15th 2025
1.053
1.013
5.3%
39.6
4.8
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 kg Castle Malting - Chateau Pilsen Malt7.5 kg Chateau Pilsen Malt 37 2 93.7%
0.30 kg German - Melanoidin0.3 kg Melanoidin 37 25 3.8%
0.20 kg German - Vienna0.2 kg Vienna 37 4 2.5%
8 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
90 g Saaz90 g Saaz Hops Pellet 3 Boil 90 min 21.96 36%
80 g Saaz80 g Saaz Hops Pellet 3 Boil 30 min 14.03 32%
80 g Saaz80 g Saaz Hops Pellet 3 Boil 5 min 3.64 32%
250 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
7 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
- pinnacle Heritage Pilsner
Amount:
2 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
-18 - -18 °C
Starter:
Yes
Fermentation Temp:
11 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 165 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-
39.4 7.6 12 43.5 34.6 0.1
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23.3 L Strike 73 °C 67 °C 60 min
18.7 L Sparge -- 78 °C --
Starting Mash Thickness: 3.65 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 45.8 L. Suggest reducing initial water volume to 45.4 L and adding 0.4 L sparge/top-off.  
Strike water volume at mash thickness of 3.7 L/kg 29.2
Mash volume with grains 34.5
Grain absorption losses -8
Remaining sparge water volume (equipment estimates 25.5 L) 25.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 45.8 L) 45.8
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -1.3
Post boil Volume 36
Going into fermentor 36
Total: 54.7  
Equipment Profile Used: System Default
 
Notes

Proceso de Macerado
Infusión escalonada (Decoction opcional para más sabor)

52°C (10 min) → Proteínas
63°C (30 min) → Azúcares fermentables
72°C (20 min) → Cuerpo y dextrinas
78°C (10 min) → Mash Out
Lavado del grano hasta obtener 42L de mosto prehervido.

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  • Last Updated: 2025-03-18 19:20 UTC