Czech Pilsner - Beer Recipe - Brewer's Friend

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Czech Pilsner

150 calories 13.1 g 12 oz
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Beer Stats
Method: Extract
Style: Czech Pale Lager
Boil Time: 60 min
Batch Size: 5.8 gallons (ending kettle volume)
Pre Boil Size: 6.45 gallons
Pre Boil Gravity: 1.023 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Source: Northern Brewer
Calories: 150 calories (Per 12oz)
Carbs: 13.1 g (Per 12oz)
Created: Sunday May 17th 2020
1.046
1.008
5.0%
183.2
3.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 lb Liquid Malt Extract - Pilsen3.5 lb Liquid Malt Extract - Pilsen 35 2 43.8%
3.50 lb Liquid Malt Extract - Pilsen3.5 lb Liquid Malt Extract - Pilsen - (late boil kettle addition) 35 2 43.8%
7 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1 lb Belgian - Caramel Pils1 lb Caramel Pils 34 8 12.5%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 oz Saaz12 oz Saaz Hops Pellet 3.5 Boil 60 min 175.91 92.3%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 15 min 7.27 7.7%
13 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Whirlfloc Water Agt Mash 0 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 88 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Washington, DC - 2015
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Water added to kettle 6.28 25.1  
Grain absorption losses (steep / mash) -0.13 -0.5  
Volume increase from sugar/extract (early additions) 0.3 1.2  
Pre boil volume (equipment estimates 7.49 g | 30 qt) 6.45 25.8  
Volume increase from sugar/extract (late additions) 0.3 1.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.49 -2  
Post boil volume (equipment estimates 4.76 g | 19 qt) 5.8 23.2  
Estimated amount in fermentor 5.8 23.2  
Total: 6.28 25.1
Equipment Profile Used: System Default
 
Notes

Add yeast when temp of wort in primary is 58F. When there are a couple of days left of primary fermentation raise temp to 66F for two days.

After transfer to secondary lower temp a couple of degress each day until temp is 40F.

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  • Last Updated: 2020-05-17 15:27 UTC