Czeching In - Beer Recipe - Brewer's Friend

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Czeching In

122 calories 12 g 330 ml
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Beer Stats
Method: Extract
Style: Czech Pale Lager
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 27 liters
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Source: Tom Bunting
Calories: 122 calories (Per 330ml)
Carbs: 12 g (Per 330ml)
Created: Tuesday January 5th 2016
1.040
1.009
4.1%
30.4
3.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Dry Malt Extract - Light2 kg Dry Malt Extract - Light 42 4 66.7%
2 kg / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1 kg United Kingdom - Pilsen1 kg Pilsen 36 1.8 33.3%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g Domestic Hallertau60 g Domestic Hallertau Hops Leaf/Whole 3.9 Boil 60 min 27.16 42.9%
20 g Domestic Hallertau20 g Domestic Hallertau Hops Leaf/Whole 3.9 Boil 10 min 3.28 14.3%
60 g Domestic Hallertau60 g Domestic Hallertau Hops Leaf/Whole 3.9 Aroma 0 min 42.9%
140 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each protoflec Fining Boil 15 min.
 
Yeast
Mangrove Jack - US West Coast Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
High
Optimum Temp:
15 - 23 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       Amount: 166       CO2 Level: 2.5 Volumes
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 29.1 L) 26.7
Mash volume with grains (equipment estimates 29.1 L) 27.4
Grain absorption losses (steeping) -1
Volume increase from sugar/extract (early additions) 1.3
Pre boil volume (equipment estimates 29.4 L) 27
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil volume 23
Going into fermentor 23
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 26.7  
Equipment Profile Used: System Default
 
Notes

Bring 27 litres of water to 65C and steep speciality grains for 30 mins, keeping temperature constant.
After 30 mins, remove steeping grains, and add DME whilst bringing temperature to a rolling boil Set your timer for 60 minutes.
Add 60g Hallertau at commencement of boil, and maintain rolling boil.
Add 1 protflec tablet 15 mins before end of boil and stir till dissolved.
Add 20g Hallertau 10 mins before end of boil, and the remaining 60g once you have turned off the heat at the end of 60 minutes.
Cool the wort as quickly as possible, and ensure the temperature is below 23C before pitching the yeast. For a cleaner taste, use a starter for the yeast, but dry pitching will work adequately with 1x10g packet if the temperature is maintained above 15C.
Maintain a temperature of between 15 and 23C during primary fermentation, and test with a hydrometer after approx. 8 days to ensure final gravity is met and constant over at least 2 days before priming.
Once ready to bottle or decant to a barrel, dissolve 166g of corn sugar/dextrose in a little water, and rapidly cool by placing the pan in cold water. Gently stir this in to the fermenter being careful to avoid disturbing the sediment.
Bottle, or decant to a barrel, and leave for at least 3 weeks to ensure the beer has cleared.
Chill before serving.

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  • Last Updated: 2016-01-05 04:10 UTC