Pilsner czech para corni - Beer Recipe - Brewer's Friend

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Pilsner czech para corni

148 calories 11.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Czech Premium Pale Lager
Boil Time: 90 min
Batch Size: 17 liters (fermentor volume)
Pre Boil Size: 29 liters
Post Boil Size: 26.5 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 81% (brew house)
Source: Guille
Rating:
5.00 (1 Review)

Calories: 148 calories (Per 330ml)
Carbs: 11.9 g (Per 330ml)
Created: Monday June 17th 2019
1.049
1.007
5.5%
38.1
5.6
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg German - Bohemian Pilsner3 kg Bohemian Pilsner 38 1.9 90.9%
0.30 kg American - Carapils (Dextrine Malt)0.3 kg Carapils (Dextrine Malt) 33 1.8 9.1%
3.30 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
32.71 g Saaz32.71 g Saaz Hops Pellet 3.5 Boil 90 min 19.12 27%
44.20 g Saaz44.2 g Saaz Hops Pellet 3.5 Boil 20 min 14.62 36.5%
22.10 g Saaz22.1 g Saaz Hops Pellet 3.5 Boil 10 min 4.38 18.2%
22.10 g Saaz22.1 g Saaz Hops Pellet 3.5 Boil 0 min 18.2%
121.11 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
0.39 tsp calcium Fining Boil 15 min.
0.54 g Epsom Salt Water Agt Mash 1 hr.
3.85 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
11 Grams
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
Yes
Fermentation Temp:
13 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 310 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.64 bar       Temp: 20 °C       CO2 Level: 2.25 Volumes
 
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
13.4 L Protein Rest - Pull the first decoction when finished Temperature -- 52 °C 15 min
Beta Rest - Add the first decoction back, aiming for a temperature of 148F. Hold this rest for 30min, then pull the second decoction Decoction -- 64 °C 30 min
Alpha Rest - Add the second decoction back, aiming for a rest temperature of 158F. Hold at this temperature for 30min Decoction -- 70 °C 30 min
Mash Out - Raise the temperature to 167F and hold for 10min Temperature -- 75 °C 10 min
11 L Sparge - Sparge as usual after mash Temperature -- 77 °C 30 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 12
Mash volume with grains 14.2
Grain absorption losses -3.3
Remaining sparge water volume (equipment estimates 18.3 L) 21.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.2 L) 29
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume (equipment estimates 17 L) 26.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 26.5 L) 17
Total: 33.2  
Equipment Profile Used: System Default
 
Notes

After see no movement at the airlock or blow off (about 15 days) increase the temperature 1 degree day by day reaching 18°.
After fermentation clarify with neutral jelly at 2°, for 5 days..Transfer to a clean keg and leave it 6 weeks of rest at 8° (laguering)

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  • Last Updated: 2023-02-02 12:44 UTC