Bohemian Pilsner #5.5 AG BIAB - Beer Recipe - Brewer's Friend

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Bohemian Pilsner #5.5 AG BIAB

192 calories 19.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Bohemian Pilsener
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Jamil Z. (see link)
Calories: 192 calories (Per 12oz)
Carbs: 19.5 g (Per 12oz)
URL: https://byo.com/stories/issue/item/1929-bohemian-pilsener-style-profile
Created: Saturday December 19th 2015
1.058
1.014
5.7%
39.2
3.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.75 lb German - Floor-Malted Bohemian Pilsner10.75 lb Floor-Malted Bohemian Pilsner 38 1.8 93.5%
0.75 lb German - Carapils0.75 lb Carapils 35 1.3 6.5%
11.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.40 oz Saaz1.4 oz Saaz Hops Pellet 3.5 Boil 60 min 18.58 29.2%
1.60 oz Saaz1.6 oz Saaz Hops Pellet 3.5 Boil 30 min 16.32 33.3%
0.90 oz Saaz0.9 oz Saaz Hops Pellet 3.5 Boil 10 min 4.33 18.8%
0.90 oz Saaz0.9 oz Saaz Hops Pellet 3.5 Boil 0 min 18.8%
4.80 oz / $ 0.00
 
Yeast
White Labs - Pilsner Lager Yeast WLP800
Amount:
1 Each
Cost:
Attenuation (avg):
74.5%
Flocculation:
Med-High
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
52 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 446 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Infusion -- 153 °F 90 min
2 gal Sparge -- 200 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.62 g | 38.5 qt) 9.69 38.8  
Mash volume with grains (equipment estimates 10.54 g | 42.2 qt) 10.61 42.4  
Grain absorption losses -1.44 -5.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.93 g | 31.7 qt) 8 32  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.18 -0.7  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 9.69 38.8
Equipment Profile Used: System Default
 
Notes

WATER
start 9+g water
6g mash (162F) + 3.0g sparge (near boiling)
[est. 1g grain ab, 2.25 boil off, .25 hop ]
5.5 fermenter - 5+ package

YEAST
WLP800 or Urquell (Wyeast 2001)

GRAVITY -
PreBoil Target of 1.044
OG Target 1.056
FG Target 1.016


FERMENATION/LAGERING the Jamil way:

Chill the wort to 44 and aerate thoroughly. Pitch Lager-sized Starter!

Let Warm (24-48h) to 50F.
Ferment around 50F until the yeast drops clear. (~14 days) with Diacetyl rest 60F (days 13-14)

Cold Crash. Fine with Gelatin.

Rack to Keg. Target a carbonation level of 2 to 2.5 volumes.

Condition 4 weeks at 38F

Serve at 45F

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  • Last Updated: 2015-12-19 19:32 UTC