Czech Pilsner - Beer Recipe - Brewer's Friend

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Czech Pilsner

145 calories 15.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Bohemian Pilsener
Boil Time: 75 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 32 liters
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Jim Neal
Calories: 145 calories (Per 330ml)
Carbs: 15.8 g (Per 330ml)
Created: Wednesday January 21st 2015
1.047
1.013
4.4%
44.2
2.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg United Kingdom - Lager5 kg Lager 38 1.4 100%
5 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Saaz100 g Saaz Hops Leaf/Whole 3.1 Boil 75 min 37.62 50%
50 g Saaz50 g Saaz Hops Leaf/Whole 3.1 Boil 10 min 6.53 25%
50 g Saaz50 g Saaz Hops Leaf/Whole 3.1 Boil 0 min 25%
200 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 g Protofloc Fining Boil 15 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
High
Optimum Temp:
9 - 15 °C
Starter:
No
Fermentation Temp:
12 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 201 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       Amount: 140g      
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12.5 L Infusion -- 66 °C 60 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 12.5
Mash volume with grains 15.8
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 24.5 L) 25.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.1 L) 32
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -1
Post boil Volume 23
Going into fermentor 23
Total: 37.9  
Equipment Profile Used: System Default
 
Notes

2nd attempt recipe. Doubled the hopping rate after 1st attempt was not very hoppy. In hindsight, should have kept the boil amount the same and used more later on. Will try dry hopping during lagering too.

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  • Last Updated: 2015-01-27 23:20 UTC