Kjeller 5 Tsjekkisk Pilsner speciál 20 l - Beer Recipe - Brewer's Friend

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Kjeller 5 Tsjekkisk Pilsner speciál 20 l

185 calories 19.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Bohemian Pilsener
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 22 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 70% (brew house)
Source: BYO
Calories: 185 calories (Per 330ml)
Carbs: 19.8 g (Per 330ml)
Created: Monday September 21st 2015
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Saaz Pils

OG: 1.050 FG: 1.013 ABV: 4.9% IBU: 34

1.060
1.016
5.8%
36.8
3.6
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.06 kg German - Pilsner5.06 kg Pilsner 38 1.6 93.4%
0.36 kg German - Carapils0.36 kg Carapils 35 1.3 6.6%
5.42 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
41.60 g Saaz41.6 g Saaz Hops Pellet 3.5 Boil 60 min 17.76 29.2%
49.60 g Saaz49.6 g Saaz Hops Pellet 3.3 Boil 30 min 15.34 34.8%
25.60 g Saaz25.6 g Saaz Hops Pellet 3.3 Boil 10 min 3.74 18%
25.60 g Saaz25.6 g Saaz Hops Pellet 3.5 Boil 0 min 18%
142.40 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
9.52 g Irish Moss Fining Boil 15 min.
0.48 tsp Yeast Nutrient Other Boil 15 min.
9.60 ml Lactic acid Water Agt Mash 0 min.
 
Yeast
White Labs - Pilsner Lager Yeast WLP800
Amount:
0.95 Each
Cost:
Attenuation (avg):
74.5%
Flocculation:
Med-High
Optimum Temp:
10 - 13 °C
Starter:
No
Fermentation Temp:
10 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 442 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: 6 g sukker/l       CO2 Level: 2.5 Volumes
 
Target Water Profile
Tromsø, Norge
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 68 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 19.8
Mash volume with grains 23.4
Grain absorption losses -5.4
Remaining sparge water volume (equipment estimates 15.8 L) 8.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.3 L) 22
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil Volume 20
Going into fermentor 20
Total: 28.3  
Equipment Profile Used: System Default
 
Notes

Kjøl ned vørter til 10 grader før pitching av gjær.

Gjæring på 10 grader i ca 10 dager, eller til 2/3 av FG er nådd. Øk så temperaturen gradvis opp til 16-18 grader, ca 1 grad pr. dag. La stå på denne temperaturen i to-tre døgn. Dette kalles en diacetylrest, og gjøres for å hjelpe gjæra å felle ut et stoff som heter diacetyl som produseres under gjæringa. Etter to-tre dager, senk temperaturen gradvis ned til 10-12 grader igjen før tapping.

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  • Last Updated: 2021-03-27 10:28 UTC