Bohemian Pilsner cw - Beer Recipe - Brewer's Friend

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Bohemian Pilsner cw

169 calories 13.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Bohemian Pilsener
Boil Time: 90 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 72% (brew house)
Source: cwent
Calories: 169 calories (Per 330ml)
Carbs: 13.6 g (Per 330ml)
Created: Tuesday April 24th 2018
1.056
1.008
6.3%
29.8
3.0
4.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg German - Pilsner3.5 kg Pilsner 38 1.6 82.1%
0.20 kg German - Caramel Pils0.2 kg Caramel Pils 35 2.4 4.7%
0.45 kg Cane Sugar0.45 kg Cane Sugar 46 0 10.6%
0.11 kg Corn Sugar - Dextrose0.113 kg Corn Sugar - Dextrose 46 0.5 2.7%
4.26 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Saaz30 g Saaz Hops Pellet 3.5 Boil 60 min 15.75 42.9%
30 g Saaz30 g Saaz Hops Pellet 3.5 Boil 30 min 12.1 42.9%
10 g Saaz10 g Saaz Hops Pellet 3.5 Boil 10 min 1.9 14.3%
70 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g irish moss Fining Boil 5 min.
23 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - Czech Pils 2278
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Med-High
Optimum Temp:
10 - 14 °C
Starter:
Yes
Fermentation Temp:
10 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 393 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Melbourne water - Sylvan (Ca+2=3.8, Mg+2=1.2, Na+=4.5, Cl-=6.9, SO4-2=2, HCO3-=5.58, pH=7.5). Target water profile similar so no salts added. Addition of Lactic Acid to boil (8ml to 16L of mash water and 15ml to 30L of sparge) for target pH of 5.2.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 L Infusion -- 66 °C 60 min
mash out Temperature -- 77 °C 10 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 11.1
Mash volume with grains 13.5
Grain absorption losses -3.7
Remaining sparge water volume (equipment estimates 21.1 L) 21.7
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 27.9 L) 28.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 19
Going into fermentor 19
Total: 32.8  
Equipment Profile Used: System Default
 
Notes

Yeast Starter:
1 packet of 2278, starting yeast count = 92 Billion Cells
stir plate using Braukaiser meethod
stage 1 - boil 263g DME + water to made up to 2.3L= 444 Billion Cells

pitch yeast at 7deg.C and increase to 10 over 5 days.

per-boil pH - 5.26

SG measured from bottle (allowed to go flat) after 1 month... 1.010...

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  • Last Updated: 2019-01-06 21:28 UTC