Kjeller 5 Tsjekkisk Pilsner 25 l - Beer Recipe - Brewer's Friend

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Kjeller 5 Tsjekkisk Pilsner 25 l

155 calories 14.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Bohemian Pilsener
Boil Time: 90 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 29 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 155 calories (Per 330ml)
Carbs: 14.3 g (Per 330ml)
Created: Wednesday October 7th 2015
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Kjeller 5 Tsjekkisk Pilsner speciál 20 l

by Kjeller 5

OG: 1.060 FG: 1.016 ABV: 5.8% IBU: 37

Saaz Pils

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

1.051
1.010
5.4%
31.6
3.4
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 kg German - Pilsner5.5 kg Pilsner 38 1.6 94%
0.15 kg German - Caramel Pils0.15 kg Caramel Pils 35 2.4 2.6%
0.20 kg German - Acidulated Malt0.2 kg Acidulated Malt 27 3.4 3.4%
5.85 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Magnum20 g Magnum Hops Pellet 12.7 Boil 60 min 27.15 22.2%
30 g Saaz30 g Saaz Hops Pellet 3.3 Boil 10 min 3.84 33.3%
40 g Saaz40 g Saaz Hops Pellet 3.3 Boil 1 min 0.61 44.4%
90 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6.25 g Irish Moss Fining Boil 15 min.
0.63 tsp Yeast Nutrient Other Boil 15 min.
 
Yeast
White Labs - Pilsner Lager Yeast WLP800
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Med-High
Optimum Temp:
10 - 13 °C
Starter:
No
Fermentation Temp:
10 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 110 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 -- 66 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 21.4
Mash volume with grains 25.2
Grain absorption losses -5.9
Remaining sparge water volume (equipment estimates 19.4 L) 14.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 34 L) 29
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 25
Going into fermentor 25
Total: 35.8  
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 4 grader.

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  • Last Updated: 2022-04-25 09:17 UTC