Czechmate - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Czechmate

255 calories 23.9 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Imperial IPA
Boil Time: 90 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Happenstance Brewing Company
Calories: 255 calories (Per 12oz)
Carbs: 23.9 g (Per 12oz)
Created: Friday March 27th 2015
1.077
1.016
8.0%
93.9
6.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15.50 lb German - Pilsner15.5 lb Pilsner 38 1.6 93.9%
8 oz American - Munich - Dark 20L8 oz Munich - Dark 20L 33 20 3%
8 oz American - Victory8 oz Victory 34 28 3%
264 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Columbus1 oz Columbus Hops Pellet 15.4 First Wort 0 min 24.43 5.9%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 First Wort 0 min 5.55 5.9%
1 oz Chinook1 oz Chinook Hops Pellet 11.8 Boil 60 min 30.9 5.9%
1 oz Chinook1 oz Chinook Hops Pellet 11.8 Boil 10 min 11.2 5.9%
2 oz Saaz2 oz Saaz Hops Pellet 3.5 Boil 10 min 6.65 11.8%
2 oz Saaz 2 oz Saaz Hops Pellet 3.5 Aroma 0 min 11.8%
1 oz Chinook1 oz Chinook Hops Pellet 11.8 Whirlpool at 215 °F 0 min 9.52 5.9%
2 oz Saaz2 oz Saaz Hops Pellet 3.5 Whirlpool at 215 °F 0 min 5.65 11.8%
5 oz Saaz5 oz Saaz Hops Pellet 3.5 Dry Hop 3 days 29.4%
1 oz Chinook1 oz Chinook Hops Pellet 11.8 Dry Hop 3 days 5.9%
17 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Gypsum Water Agt Boil 90 min.
1 each Whirlfloc Fining Boil 5 min.
 
Yeast
Wyeast - Thames Valley Ale 1275
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
Med-Low
Optimum Temp:
62 - 72 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 574 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: force       CO2 Level: 2.0 Volumes
 
Target Water Profile
Philadelphia - Queen Lane Plant
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
61 13 36 97 200 82
Philadelphia Water - Queen Lane Plant
Gypsum added to boil to raise the SO4 for mash - 3 tsp per 15 gal
.75 Campden tablets per 15 gallons to knock out the chloramine
1 tsp gypsum added to boil
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
28 qt Single Infusion @150F Infusion -- 150 °F 60 min
20 qt Vorlauf, Batch Sparge Sparge -- 168 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 7.22 28.9  
Mash volume with grains 8.54 34.2  
Grain absorption losses -2.06 -8.3  
Remaining sparge water volume (equipment estimates 4.26 g | 17 qt) 3.09 12.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 9.16 g | 36.7 qt) 8 32  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.3 -1.2  
Post boil Volume 6.61 26.5  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.5  
Going into fermentor 6.5 26  
Total: 10.31 41.3
Equipment Profile Used: System Default
 
Notes

Why the eff not?

Mash at 150F for an hour.
Add 0 min boil hops and let stand for 45 minutes.
Drop the temp Pitch and Ferment at 68F for the first two days, raising to 70F over the next two. when krausen falls, rack to CO2 flushed keg and dry hops (I use a wire mesh hop spider), leaving behind yeast cake. purge headspace a few times with CO2 and let fermentation finish for 7 days under a few lbs of pressure. 10 to 14 days total fermentation, basically.
Cold Crash to 38F, push out any remaining trub, and force carb. Should be really tasty in the next 5 days. Fresh is best!

Last Updated and Sharing
 
1,088
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2015-03-27 17:31 UTC