Tsjekkisk sommer - Beer Recipe - Brewer's Friend

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Tsjekkisk sommer

152 calories 14.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Czech Pale Lager
Boil Time: 60 min
Batch Size: 43 liters (ending kettle volume)
Pre Boil Size: 47 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: CWJ
Calories: 152 calories (Per 330ml)
Carbs: 14.1 g (Per 330ml)
Created: Friday May 24th 2019
1.050
1.010
5.3%
34.0
8.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
8.30 kg Belgian - Pilsner8.3 kg Pilsner 37 2.77 83%
0.50 kg German - CaraHell0.5 kg CaraHell 34 27.86 5%
0.20 kg German - Acidulated Malt0.2 kg Acidulated Malt 27 7.58 2%
1 kg Belgian - Munich1 kg Munich 38 14.51 10%
10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Magnum40 g Magnum Hops Pellet 12 Boil 60 min 29.45 28.6%
100 g saaz100 g saaz Hops Pellet 3.75 Boil 5 min 4.59 71.4%
140 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 ml Lactic acid Water Agt Mash 90 min.
0.50 each Whirlfloc Water Agt Boil 5 min.
 
Yeast
White Labs - German Bock Lager Yeast WLP833
Amount:
800 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Medium
Optimum Temp:
9 - 13 °C
Starter:
No
Fermentation Temp:
16 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 799 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
40 L Temperature -- 70 °C --
Infusion -- 65 °C 90 min
20 L Sparge -- 80 °C --
Starting Mash Thickness: 4 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 49.4 L. Suggest reducing initial water volume to 45.4 L and adding 4 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 46.6 L. Suggest reducing initial water volume to 38.8 L and adding 1.2 L sparge/top-off. 40
Strike water volume at mash thickness of 4 L/kg 40
Mash volume with grains 46.6
Grain absorption losses -10
Remaining sparge water volume 17.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 49.4 L) 47
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil volume (equipment estimates 40.6 L) 43
Estimated amount in fermentor 43
Total: 57.9  
Equipment Profile Used: System Default
 
Notes

Etter kok kjøles vørteren til ca 15 C.
Sett til gjæring på 16C i 5-7 dager.
Øk deretter temperaturen til 20*C, og gjær i ytterligere 5-7 dager.
Mål SG.
Sett kaldt i 2-3 dager dersom FG er nådd.
Tapp på flasker/fat.

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  • Last Updated: 2019-05-24 11:07 UTC