Fjord & Fjell CZ Pale Lager - Beer Recipe - Brewer's Friend

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Fjord & Fjell CZ Pale Lager

129 calories 12.3 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 90 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 32 liters
Pre Boil Gravity: 8.3 °P (recipe based estimate)
Post Boil Gravity: 10.5 °P (recipe based estimate)
Efficiency: 65% (brew house)
Source: Petr Bachan
Calories: 129 calories (Per 330ml)
Carbs: 12.3 g (Per 330ml)
Created: Monday June 29th 2015
10.5 °P
2.3 °P
4.4%
28.3
8.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4.38 kg German - Pilsner4.38 kg Pilsner 38 2.77 82.6%
0.18 kg German - CaraRed0.18 kg CaraRed 34 51.87 3.4%
0.24 kg German - Wheat Malt0.24 kg Wheat Malt 37 3.84 4.5%
0.50 kg German - Acidulated Malt0.5 kg Acidulated Malt 27 7.58 9.4%
5.30 kg / CHF 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g Magnum7 g Magnum Hops Pellet 12.9 Boil 90 min 11.42 6.8%
18 g Saazer18 g Saazer Hops Pellet 3.2 Boil 30 min 5.23 17.5%
25 g Saazer25 g Saazer Hops Pellet 3.2 Boil 10 min 3.43 24.3%
10 g Magnum10 g Magnum Hops Pellet 12.9 Boil 10 min 5.53 9.7%
21 g Saazer21 g Saazer Hops Pellet 3.2 Whirlpool at 90 °C 15 min 2.69 20.4%
14 g Saazer14 g Saazer Hops Pellet 3.2 Dry Hop 3 days 13.6%
8 g Magnum8 g Magnum Hops Pellet 12.9 Dry Hop 3 days 7.8%
103 g / CHF 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
12 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 396 B cells required
CHF 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 g/l
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Additions:
- Sparge: 15 ml lactic acid

This recipe uses reverse osmosis (RO) water. The water salt treatments are minimal; add 5 g calcium chloride (CaCl2) to the mash and 3 g CaCl2 to the sparge water. The acidulated malt is used to reach the desired mash pH; do not omit this ingredient unless you acidify your mash water. Do not add additional water salts to lower the pH; a minerally water character is inappropriate for this style.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.5 L Mash In Infusion -- 69 °C 45 min
Returned Decoction 9L Infusion -- 76 °C 15 min
25 L Batch Sparge Sparge -- 76 °C 60 min
Starting Mash Thickness: 3.1 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 16.4
Mash volume with grains 19.9
Grain absorption losses -5.3
Remaining sparge water volume (equipment estimates 23.7 L) 21.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 34 L) 32
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 25.1
Hops absorption losses (whirlpool, hop stand) -0.1
Going into fermentor 25
Total: 38.2  
Equipment Profile Used: System Default
 
Notes

Two or three days before brew day, make a 2-qt. (2-L) yeast starter, aerating the wort thoroughly (preferably with oxygen) before pitching the yeast.

On brew day, mash in at 156 °F (69 °C) in 14 qts. (13 L) of water and hold this temperature until converted, 30 to 45 minutes. Pull a thick decoction of at least half the mash, then boil the decoction until it changes color and consistency, about 25 minutes. Stir the decoction frequently to avoid scorching. Return the decoction to the main mash and hold at 168 °F (76 °C) for mash out. Recirculate until clear, fly sparge with 168 °F (76 °C) water until 6.5 gallons (25 L) of wort is collected.

Boil the wort for 90 minutes, adding the hops at times indicated in the recipe. First wort hops are added to the kettle before the wort is run off. After adding the final hops when the heat is turned off, immediately begin chilling the wort. Chill to 43–45 °F (6–7 °C). Chilling to this low temperature may take two cooling stages or the use of an ice bath to reduce the temperature of the cooling water.

Oxygenate, then pitch the yeast starter. Allow fermentation temperature to rise to no more than 50 °F (10 °C) until desired final gravity (FG) is achieved. Then rack and slowly chill to lagering temperature. Lager for 4 to 6 weeks at 33 °F (1 °C). Prime and bottle condition, or keg and force carbonate to 2.4 volumes.

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  • Last Updated: 2021-07-04 12:01 UTC