Czech It Out Pilsner - Beer Recipe - Brewer's Friend

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Czech It Out Pilsner

182 calories 19 g 12 oz
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Beer Stats
Method: All Grain
Style: Czech Premium Pale Lager
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8.28 gallons
Post Boil Size: 6.25 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Brew Your Own, January - February 2017, p 41
Calories: 182 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created: Saturday May 19th 2018
1.055
1.014
5.4%
54.8
4.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.50 lb German - Bohemian Pilsner10.5 lb Bohemian Pilsner 38 1.9 91.3%
1 lb German - CaraHell1 lb CaraHell 34 11 8.7%
11.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Centennial1 oz Centennial Hops Pellet 10 Boil 60 min 37.26 25%
1.50 oz Saaz1.5 oz Saaz Hops Pellet 4.5 Boil 15 min 12.48 37.5%
1.50 oz Saaz1.5 oz Saaz Hops Pellet 4.5 Boil 5 min 5.01 37.5%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
6 g Gypsum Water Agt Mash 1 hr.
2.63 ml Lactic acid Water Agt Mash 1 hr.
0.50 g Salt Water Agt Mash 1 hr.
0.25 tsp Irish Moss Fining Boil 10 min.
0.50 tsp Yeast Nutrient Other Boil 10 min.
10 ml White Labs - Clarity Ferm WLN4000 Fining Primary 0 min.
 
Yeast
White Labs - Pilsner Lager Yeast WLP800
Amount:
2 Each
Cost:
Attenuation (avg):
74.5%
Flocculation:
Med-High
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
48 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 424 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 27.65 psi       Temp: 68 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 qt Mash in Infusion -- 154 °F 60 min
8 qt Mash out Sparge -- 168 °F 10 min
12 qt -- 170 °F 30 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 4.31 17.3  
Mash volume with grains 5.23 20.9  
Grain absorption losses -1.44 -5.8  
Remaining sparge water volume (equipment estimates 5.28 g | 21.1 qt) 5.66 22.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.9 g | 31.6 qt) 8.28 33.1  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.25 25  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.25 g | 25 qt) 5.5 22  
Total: 9.97 39.9
Equipment Profile Used: System Default
 
Notes

A Bohemian-style Pilsner with rich maltiness, soft bittering, and a hint of black pepper.

Target a mash temperature of 154 deg F and mash for 60 minutes or until conversion is complete. Recirculate 2 gallons of wort (vorlauf) from the bottom to the top of your mash tun to set the grain bed, then sparge with 5 gallons of water at 170 deg F and collect about 7 gallons of runoff to your boil kettle.

Boil for 90 minutes and add the hops and others per the schedule.

At flameout, rapidly chill the wort to 60 deg F and transfer the wort to your fermenter. Pitch the yeast, oxygenate, and set fermenter in a cool dark place to ferment at about 48 deg F (up to 52 deg F is ok). Once fermentation is near completion, raise the temperature to the low 60s to perform a diacetyl rest.

After fermentation has completed, rack the beer into a keg and force carbonate to 2.5 volumes, or prime and bottle condition. Lager at 35 deg F for two weeks to a month.

Serve at 40-45 deg F.

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  • Last Updated: 2024-06-09 11:34 UTC