Czech Your Head - Beer Recipe - Brewer's Friend

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Czech Your Head

158 calories 16.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Bohemian Pilsener
Boil Time: 90 min
Batch Size: 7.5 gallons (fermentor volume)
Pre Boil Size: 9.25 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Jesse Tarbell
Calories: 158 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)
Created: Tuesday February 12th 2019
1.048
1.012
4.7%
35.5
3.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb German - Floor-Malted Bohemian Pilsner11 lb Floor-Malted Bohemian Pilsner 38 1.8 91.7%
0.50 lb German - Acidulated Malt0.5 lb Acidulated Malt 27 3.4 4.2%
0.50 lb German - Carapils0.5 lb Carapils 35 1.3 4.2%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 60 min 9.81 16.7%
2 oz Saaz2 oz Saaz Hops Pellet 3.5 Boil 30 min 15.07 33.3%
1.50 oz Saaz1.5 oz Saaz Hops Pellet 3.5 Boil 10 min 5.33 25%
1.50 oz Saaz1.5 oz Saaz Hops Pellet 3.5 Whirlpool 20 min 5.24 25%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
 
Yeast
Wyeast - Urquell Lager 2001
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-High
Optimum Temp:
48 - 58 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 118 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
4FBC Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
See water profile sheet (Czech Pils)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.5 gal Beta Rest Sparge -- 144 °F 30 min
Alpha Rest Sparge -- 160 °F 45 min
Mash Out Sparge -- 170 °F 15 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 4.5 18  
Mash volume with grains 5.46 21.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 7.23 g | 28.9 qt) 6.5 26  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 9.98 g | 39.9 qt) 9.25 37  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.17 -0.7  
Post boil Volume 7.56 30.2  
Hops absorption losses (whirlpool, hop stand) -0.06 -0.2  
Going into fermentor 7.5 30  
Total: 11 44
Equipment Profile Used: System Default
 
Notes

Traditional bohemian style pilsner

Follow mash schedule due to using slightly under modified malts in order for proper conversion

Strike water = 5.5g (5.32g)

Fermentation schedule:

  • cool wort to 50-52 degrees, pitch yeast
  • ferment at 50-52 degrees until 50% attenuation, up to 5 days
  • raise temp to 66 degrees until active fermentation completes, about 4-10 days (get rid of diacetyl)
  • once FG is reached, remove yeast cake, and lager for 2-4 weeks at 32-34 degrees
  • keg; optimal drink could be after 5 days, or 2 weeks (read/heard both)
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  • Public: Yup, Shared
  • Last Updated: 2019-02-14 00:36 UTC