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Czech Pilsner

172 calories 18.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Czech Pale Lager
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.3 gallons
Post Boil Size: 5.7 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 85% (brew house)
Calories: 172 calories (Per 12oz)
Carbs: 18.5 g (Per 12oz)
Created: Thursday November 14th 2019
1.052
1.014
5.0%
29.5
4.3
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb German - Bohemian Pilsner8.5 lb Bohemian Pilsner 38 1.9 95.8%
6 oz German - Melanoidin6 oz Melanoidin 37 25 4.2%
8.87 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 oz Saaz2.5 oz Saaz Hops Pellet 2.8 Boil 60 min 24.83 76.9%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 2.8 Boil 30 min 3.82 15.4%
0.25 oz Saaz0.25 oz Saaz Hops Pellet 2.8 Boil 10 min 0.9 7.7%
3.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 ml Lactic acid Water Agt Mash 1 hr.
1 each Whirlfloc Fining Boil 5 min.
1 ml Lactic acid Water Agt Sparge 1 hr.
 
Yeast
Wyeast - Czech Pils 2278
Amount:
1 Each
Cost:
Attenuation (custom):
72%
Flocculation:
Med-High
Optimum Temp:
50 - 58 °F
Starter:
Yes
Fermentation Temp:
54 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 402 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
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
- Using Chicago tap water for mash (~52%) to keep ion levels, specifically calcium, higher (~34ppm) during the mash
- Using distilled water for sparge (~48%) to dilute total ion levels down to target which will be sub 18 ppm across the board
- Adding 1ml of lactic acid to the mash water to lower PH below 6, normally add 2 ml but sparge water was distilled so PH was 7 vs. my tap water which is 7.9
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.92 gal Single infusion recirculating mash Infusion -- 152 °F 60 min
3.53 gal Fly sparge Fly Sparge -- 175 °F 60 min
Starting Mash Thickness: 1.35 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.35 qt/lb 3 12  
Mash volume with grains 3.71 14.8  
Grain absorption losses -1.11 -4.4  
Remaining sparge water volume (equipment estimates 5.49 g | 21.9 qt) 4.66 18.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.12 g | 28.5 qt) 6.3 25.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.12 -0.5  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.7 22.8  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.7 g | 22.8 qt) 5.5 22  
Total: 7.66 30.6
Equipment Profile Used: System Default
 
Notes
  • Brewed on 1/1/20
  • Took mash water and sparge water volumes from the Grainfather brew session tool
  • Expecting mash efficiency of 85% which implies a pre boil gravity of 1.042
  • Mash temp settled right it at ~152F
  • Hit 11.8 plato pre boil gravity which converts to 1.048 vs. 1.042 target so ~93% mash efficiency vs. 85% expected. Very slow sparge, close to an hour (**upon further research it seems with grain bills under 10 pounds the standard grainfather pipe length can create slow/stuck sparges. Mine did not get stuck but ran really slow and increased my efficiency). Also only had ~6.3 (24 liters) gallons pre-boil, been getting a bit under 6.6 frequently, going to assume lower for now on maybe 6.4-6.5.
  • Expecting to boil down to ~6 (5.9) gallons so boil-off tool estimates 1.047 OG. Actual original gravity reading was 12.8 plato which converts to 1.052 (would have expected 1.053 with new assumptions) vs 1.047 expected.
  • After boil had ~5.7 (21.5 liters) gallons (expected ~5.9) in the kettle and ~5.5 gallons made it into the fermenter
  • Pitched the yeast starter and set fermentation chamber at 54F, held here for 12 days and then raised to 65F for a 3 day diacetyl rest.
  • Packaged on 1/15/20, batch #39, FG was 1.013 (at 68F) which converts to 1.014 so 72% attenuation vs 72% avg. and 74% expected
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  • Last Updated: 2020-02-28 02:15 UTC