(2018-05-06) Czech Lager - Beer Recipe - Brewer's Friend

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(2018-05-06) Czech Lager

193 calories 20.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Czech Premium Pale Lager
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8.5 gallons
Pre Boil Gravity: 10.3 °P (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 193 calories (Per 12oz)
Carbs: 20.3 g (Per 12oz)
URL: https://www.indianastatefair.com/state-fair/competitionscontests/indiana-brewers-cup/
Created: Wednesday May 2nd 2018
14.4 °P
3.8 °P
5.7%
42.5
5.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb German - Floor-Malted Bohemian Pilsner11 lb Floor-Malted Bohemian Pilsner 38 1.8 94.6%
3 oz German - Melanoidin3 oz Melanoidin 37 25 1.6%
3 oz Belgian - CaraMunich3 oz CaraMunich 33 50 1.6%
4 oz German - Acidulated Malt4 oz Acidulated Malt 27 3.4 2.2%
186 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Magnum0.5 oz Magnum Hops Pellet 12.7 Boil 60 min 21.77 10%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 2.6 Boil 60 min 4.46 10%
1.20 oz Saaz1.2 oz Saaz Hops Pellet 2.6 Boil 30 min 8.22 24%
1.20 oz Saaz1.2 oz Saaz Hops Pellet 2.6 Boil 15 min 5.31 24%
1.60 oz Saaz1.6 oz Saaz Hops Pellet 2.8 Whirlpool at 180 °F 0 min 2.8 32%
5 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:
48 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 489 B cells required
Wyeast - Czech Pils 2278
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
Yes
Fermentation Temp:
48 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 489 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-
22 0 0 12 14 0
0.2 tsp Gyp/CaCl, 0.5 tsp Chalk, 1.5 tsp Lactic Acid added to mash. 0.5 tsp Lactic Acid added to sparge. Mash pH 4.9.

Hop aromatics were pretty good. Will consider increasing WP addition next time. Almost a dead ringer for Pilsner Urquell.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Acid Rest (100% Grist) Temperature -- 100 °F 20 min
16 qt Protein Rest (100% Grist) Temperature -- 124 °F 10 min
Sacc Rest #1 (100% Grist) Temperature -- 148 °F 45 min
Mash-Out (75% Thick Grist) Decoction -- 170 °F 5 min
D-Boil (75% Thick Grist) Decoction -- 212 °F 45 min
Mash-Out (100% Grist) Temperature -- 170 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.36 17.4  
Mash volume with grains 5.29 21.2  
Grain absorption losses -1.45 -5.8  
Remaining sparge water volume (equipment estimates 5.78 g | 23.1 qt) 5.84 23.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.44 g | 33.8 qt) 8.5 34  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume 6.06 24.2  
Hops absorption losses (whirlpool, hop stand) -0.06 -0.2  
Going into fermentor 6 24  
Total: 10.2 40.8
Equipment Profile Used: System Default
 
Notes

Used 'Triple-Single' Decoction. 45 min decoction boil may have been too long. Wort after boil was more golden than Pilsner Urquell but the finished beer was almost identical, but a slight touch more golden.

2nd out of 28 entries in the 2018 Indiana Brewers Cup. Was judged around Day 63. The beer was even better around Day 95... more rounded and the hops aromatics finally compete w/ the malt.

https://www.indianastatefair.com/state-fair/competitionscontests/indiana-brewers-cup/

Note: 100% of the mash was direct-fired from 100 dough-in up through the 148 rest as noted. Then, about 75% of the thick mash was pulled for the noted decoction steps. Next time, I may reduce to 50% mash with a 30 minute boil.



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  • Last Updated: 2018-08-19 19:19 UTC