Kjeller 5 Tsjekkisk Pilsner 30l - Beer Recipe - Brewer's Friend

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Kjeller 5 Tsjekkisk Pilsner 30l

162 calories 15.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Bohemian Pilsener
Boil Time: 90 min
Batch Size: 30 liters (fermentor volume)
Pre Boil Size: 34 liters
Post Boil Size: 30 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Bakke Brygg
Calories: 162 calories (Per 330ml)
Carbs: 15.3 g (Per 330ml)
Created: Thursday May 4th 2017
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1.053
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5.5%
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3.7
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n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.96 kg German - Bohemian Pilsner6.96 kg Bohemian Pilsner 38 1.9 97.5%
0.18 kg German - Caramel Pils0.18 kg Caramel Pils 35 2.4 2.5%
7.14 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
24 g Magnum24 g Magnum Hops Pellet 12.7 Boil 60 min 26.6 26.7%
30 g Saaz30 g Saaz Hops Pellet 3.3 Boil 15 min 4.29 33.3%
36 g Saaz36 g Saaz Hops Pellet 3.3 Boil 5 min 2.07 40%
90 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7.50 g Irish Moss Fining Boil 15 min.
0.76 tsp Yeast Nutrient Other Boil 15 min.
 
Yeast
White Labs - Pilsner Lager Yeast WLP800
Amount:
0.60 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) 138 B cells required
- Saflager W-34/70
Amount:
0.60 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
10 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 138 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
Starting Mash Thickness: 3.65 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 26.1
Mash volume with grains 30.8
Grain absorption losses -7.1
Remaining sparge water volume (equipment estimates 21 L) 16
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 39 L) 34
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 30
Going into fermentor 30
Total: 42  
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: 2023-04-21 13:23 UTC