Party in Prague Pils - Beer Recipe - Brewer's Friend

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Party in Prague Pils

143 calories 15.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Czech Pale Lager
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 9.2 °P (recipe based estimate)
Efficiency: 75% (brew house)
Source: Mitch
Calories: 143 calories (Per 12oz)
Carbs: 15.6 g (Per 12oz)
Created: Friday January 1st 2016
10.8 °P
3.0 °P
4.1%
27.3
3.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15.12 lb German - Pilsner15.12 lb Pilsner 38 1.6 90%
1.68 lb German - Munich Light1.68 lb Munich Light 37 6 10%
16.80 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz Saaz4 oz Saaz Hops Pellet 3.5 Boil 60 min 27.25 50%
4 oz Saaz4 oz Saaz Hops Pellet 3.5 Whirlpool 0 min 50%
8 oz / $ 0.00
 
Yeast
Wyeast - Czech Pils 2278
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Med-High
Optimum Temp:
50 - 58 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.5 (M cells / ml / ° P) 676 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 153 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.55 gal (54.2 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.55 gal (6.2 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 5.25 21  
Mash volume with grains 6.59 26.4  
Grain absorption losses -2.1 -8.4  
Remaining sparge water volume (equipment estimates 10.65 g | 42.6 qt) 10.1 40.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.55 g | 54.2 qt) 13 52  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 11.15 44.6  
Hops absorption losses (whirlpool, hop stand) -0.15 -0.6  
Going into fermentor 11 44  
Total: 15.35 61.4
Equipment Profile Used: System Default
 
Notes

ferment at 50, diacyetyl rest at 56

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  • Last Updated: 2016-07-14 02:15 UTC