Czech Pils (Quiet Life) - Beer Recipe - Brewer's Friend

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Czech Pils (Quiet Life)

177 calories 16.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Czech Pale Lager
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8.5 gallons
Post Boil Size: 7.5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 81% (brew house)
Source: Fox Farm Brewery
Rating:
5.00 (1 Review)

Calories: 177 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)
Created: Friday March 1st 2019
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OG: 1.056 FG: 1.008 ABV: 6.3% IBU: 26

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Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb German - Floor-Malted Bohemian Pilsner12 lb Floor-Malted Bohemian Pilsner 38 1.8 90.1%
0.50 lb German - CaraFoam0.5 lb CaraFoam 37 1.8 3.8%
0.50 lb German - CaraHell0.5 lb CaraHell 34 11 3.8%
0.31 lb German - Acidulated Malt0.3125 lb Acidulated Malt 27 3.4 2.3%
13.31 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Saaz2 oz Saaz Hops Pellet 3 Boil at 210.6 °F 90 min 15.69 33.3%
2 oz Saaz2 oz Saaz Hops Pellet 3 Boil at 210.6 °F 30 min 11.27 33.3%
2 oz Saaz2 oz Saaz Hops Pellet 3 Boil at 210.6 °F 0 min 33.3%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Whirlfloc Water Agt Boil 15 min.
0.50 tsp Wyeast - Beer Nutrient Water Agt Boil 10 min.
0.50 tsp gelatin Fining Kegging 0 min.
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
1 Each
Cost:
Attenuation (custom):
86%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 106 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
22 8 0 39 31 0
In order to hit water profile, i used 100% distilled water and added brewing salts at mash and sparge
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18.3 qt Initial Strike Water Infusion -- 144 °F 60 min
5.5 qt 1st Step & Vorlauf Infusion -- 158 °F 20 min
15.5 qt 2nd Step Mashout, Sparge & Lauter Fly Sparge -- 168 °F 10 min
Starting Mash Thickness: 1.375 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.38 qt/lb 4.58 18.3  
Mash volume with grains 5.64 22.6  
Grain absorption losses -1.66 -6.7  
Remaining sparge water volume (equipment estimates 5.81 g | 23.3 qt) 5.84 23.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.48 g | 33.9 qt) 8.5 34  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume (equipment estimates 6 g | 24 qt) 7.5 30  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 7.5 g | 30 qt) 6 24  
Total: 10.41 41.7
Equipment Profile Used: System Default
 
Notes

Recipe Provided in Craft Beer & Brewing Magazine

Follow mash guidelines herein. Boil for 90 Minutes. Add 1 gallon chilled distilled water at wort chill to prevent DMS. Pitch the yeast at 49 deg F and allow the temperature to free rise to 50. Ferment at 50 deg F until the gravity reads 2/3 final gravity and then allow temp. to free rise to 60 deg F. Hold at 60 deg F. for 24 hours after terminal gravity is reached. Gradually crash temp. to 32 over 5 days. Purge CO2 and transfer to brite tank (keg), gelatin fine after 2 Days at 32 deg. F and lager for 3-5 weeks.

P.B.G. 1.053
O.G. 1.063
O.G. 1.053* with 1 Gallon of added chilled distilled water
F.G. 1.012
ABV. 5.3%


Brewed again 7/13/19
Extract Eff: 86.7%
BH Eff: 75.9%
P.B.G 1.050
O.G. 1.054
F.G 1.010
ABV 5.7%

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  • Last Updated: 2019-08-27 13:00 UTC