Bohemian Pils - Beer Recipe - Brewer's Friend

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Bohemian Pils

144 calories 14.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Bohemian Pilsener
Boil Time: 120 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 9.02 gallons
Pre Boil Gravity: 1.029 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 74% (brew house)
Calories: 144 calories (Per 12oz)
Carbs: 14.3 g (Per 12oz)
Created: Monday June 24th 2019
1.044
1.010
4.5%
40.8
3.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb Weyermann - Floor-Malted Bohemian Pilsner9.5 lb Floor-Malted Bohemian Pilsner 36.3 1.9 95%
0.50 lb German - Acidulated Malt0.5 lb Acidulated Malt 27 3.4 5%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Saaz1.5 oz Saaz Hops Pellet 2.7 Boil 90 min 16.51 35.3%
1.75 oz Saaz1.75 oz Saaz Hops Pellet 2.7 Boil 60 min 18.01 41.2%
1 oz Saaz1 oz Saaz Hops Pellet 2.7 Boil 20 min 6.23 23.5%
4.25 oz / $ 0.00
 
Yeast
White Labs - Czech Budejovice Lager Yeast WLP802
Amount:
0.55 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 87 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
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
Protein Rest Decoction -- 127 °F 30 min
Saccharification Rest Temperature -- 143 °F --
Mash Out Temperature -- 163 °F --
Starting Mash Thickness: 1 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1 qt/lb 2.5 10  
Mash volume with grains 3.3 13.2  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 8.16 g | 32.6 qt) 8.02 32.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 9.16 g | 36.6 qt) 9.02 36.1  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.16 -0.6  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 10.52 42.1
Equipment Profile Used: System Default
 
Notes

Brewed January 21, 2023 - Heated water for 120°F protein rest. Hit actual of 121° F. Let rest for 30 min. Add boiling water to increase mash to 150° F for beta rest for 30 min. Add boiling water to increase to 160° F alpha rest for 30 min. Mash out at 170° F. Rest 20 min.

Mashtun is well mixed so initial sparge is at 9° Brix (1.0359), dropped to 8° for most of sparge. Collected 9 gal at 7.8° Brix (1.031). Boiled for 2 hours with hop additions per recipe. Post boil collected 6 gal at 11° Brix (1.044). Cooled to 68° F with chiller and placed in beer fridge at 55° F. Pitched yeast after oxygenated foam subsided.

Diacetyl Rest 2 days at 60°F.
February 12, 2022 - Bottled with FG at 1.010

Data from other sites:

https://www.morebeer.com/brewingtechniques/library/backissues/issue5.3/urquell.html

Knowns:
> Mash schedule (not quantities of H20) Boil time 2 hours
> Saaz Hops, 3 additions at specified times, Total IBUs 40
> Soft Water (Distilled?) 50 ppm of total dissolved solids
> OG 1.048 FG 1.015 ABV 4.4

http://byo.com/bock/item/526-czech-pilsner
> pH of about 4.5–4.8, (significantly lower than typical range of 5.2–5.6)



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  • Last Updated: 2023-02-12 21:58 UTC