Tommys premium czech lager - Beer Recipe - Brewer's Friend

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Tommys premium czech lager

154 calories 16.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Czech Premium Pale Lager
Boil Time: 90 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 63% (brew house)
Calories: 154 calories (Per 330ml)
Carbs: 16.3 g (Per 330ml)
Created: Friday December 14th 2018
1.050
1.013
4.8%
37.8
4.0
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.10 kg German - Bohemian Pilsner5.1 kg Bohemian Pilsner 38 1.9 92.7%
0.30 kg German - Caramel Pils0.3 kg Caramel Pils 35 2.4 5.5%
0.10 kg German - Munich Light0.1 kg Munich Light 37 6 1.8%
5.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
67 g Saaz67 g Saaz Hops Leaf/Whole 4.2 Boil 60 min 33.33 67%
18 g Saaz18 g Saaz Hops Leaf/Whole 4.2 Boil 15 min 4.44 18%
15 g Saaz15 g Saaz Hops Leaf/Whole 4.2 Hopback 0 min 15%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish moss Fining Boil 15 min.
 
Yeast
Wyeast - Staro Prague Lager 2782
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
High
Optimum Temp:
10 - 14 °C
Starter:
Yes
Fermentation Temp:
12 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 95 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
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23.1 L Protein rest Temperature -- 55 °C 15 min
B amylase rest Temperature -- 63 °C 90 min
A amylase rest Temperature -- 70 °C 20 min
Mash out Temperature -- 76 °C 20 min
Starting Mash Thickness: 4.2 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4.2 L/kg 23.1
Mash volume with grains 26.7
Grain absorption losses -5.5
Remaining sparge water volume (equipment estimates 14.4 L) 13.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.1 L) 30
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 22.1
Hops absorption losses (hopback) -0.1
Going into fermentor 22
Total: 36.4  
Equipment Profile Used: System Default
 
Notes

Using German style hochkurz mash brogram with rest at 55C.

Use a yeast starter!!!

FG 1.011 abv 5.21 before lagering.

Used 2 step starter with very fresh yeast.

Fermeted under 15psi pressure.

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  • Last Updated: 2019-02-03 21:35 UTC