Czec Pilsner - Beer Recipe - Brewer's Friend

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Czec Pilsner

190 calories 18 g 330 ml
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Beer Stats
Method: All Grain
Style: Classic American Pilsner
Boil Time: 90 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 29 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 190 calories (Per 330ml)
Carbs: 18 g (Per 330ml)
Created: Tuesday December 18th 2018
1.062
1.013
6.4%
32.3
3.7
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg United Kingdom - Lager4 kg Lager 38 1.4 63.5%
2 kg United Kingdom - Pale 2-Row2 kg Pale 2-Row 38 2.5 31.7%
0.30 kg German - Carapils0.3 kg Carapils 35 1.3 4.8%
6.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Tettnanger30 g Tettnanger Hops Leaf/Whole 4.5 Boil 90 min 13.7 30%
30 g Saaz30 g Saaz Hops Leaf/Whole 3.5 Boil 90 min 10.65 30%
10 g Saaz10 g Saaz Hops Leaf/Whole 3.5 Boil 20 min 2.01 10%
10 g Tettnanger10 g Tettnanger Hops Leaf/Whole 4.5 Boil 20 min 2.59 10%
10 g Saaz10 g Saaz Hops Leaf/Whole 3.5 Whirlpool at 75 °C 20 min 1.46 10%
10 g Tettnanger10 g Tettnanger Hops Leaf/Whole 4.5 Whirlpool at 75 °C 20 min 1.88 10%
100 g / $ 0.00
 
Yeast
Mangrove Jack - Bohemian Lager Yeast M84
Amount:
2 Each
Cost:
Attenuation (avg):
78%
Flocculation:
High
Optimum Temp:
10 - 15 °C
Starter:
No
Fermentation Temp:
10 °C
Pitch Rate:
1.75 (M cells / ml / ° P) 639 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
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
18 L Temperature -- 67 °C 75 min
16 L Sparge -- 75 °C 10 min
Starting Mash Thickness: 2 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2 L/kg 12.6
Mash volume with grains 16.8
Grain absorption losses -6.3
Remaining sparge water volume (equipment estimates 27.7 L) 23.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33.1 L) 29
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 24.1
Hops absorption losses (whirlpool, hop stand) -0.1
Going into fermentor 24
Total: 36.2  
Equipment Profile Used: System Default
 
Notes

10 days at 10 C

over 3 days bring temp up to 16 C

D rest 4 days at 16 C
Over 4 days take temp down to 6 C

lager 28days at 6 C

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  • Last Updated: 2018-12-18 15:08 UTC