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Pilsner Urquell

Method: BIAB
Style: Bohemian Pilsener
Boil Time: 60 min
Batch Size: 2.75 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Post Boil Size: 3 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 62% (brew house)
Source: Ryan Steipp
Calories: 195 calories (Per 12oz)
Carbs: 20.4 g (Per 12oz)

Created: Monday June 29th 2020

Original Gravity:

1.059

Final Gravity:

1.015

ABV (standard):

5.8%

IBU (tinseth):

83.2

SRM (morey):

5.3

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5.60 lb	German - Bohemian Pilsner5.6 lb Bohemian Pilsner	38	1.9	80%
0.70 lb	German - Vienna0.7 lb Vienna	37	4	10%
0.35 lb	Munich - Light 10L0.35 lb Munich - Light 10L	33	10	5%
0.35 lb	German - CaraFoam0.35 lb CaraFoam	37	1.8	5%
7 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Magnum0.5 oz Magnum Hops	Pellet	15	Boil	60 min	54.45	20%
1 oz	Saaz1 oz Saaz Hops	Pellet	3.5	Boil	30 min	19.53	40%
1 oz	Saaz1 oz Saaz Hops	Pellet	3.5	Boil	10 min	9.21	40%
2.50 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.50 oz	Magnum (Pellet)	54.45	20%
2 oz	Saaz (Pellet) 1.9999999954251 oz Saaz (Pellet) Hops	28.74	80%
2.50 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
4 gal			148 °F	--	--

Other Ingredients

Amount	Name	Type	Use	Time
0.10 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
0.10 g	Epsom Salt	Water Agt	Mash	1 hr.
0.10 g	Gypsum	Water Agt	Mash	1 hr.
0.10 g	Salt	Water Agt	Mash	1 hr.
0.10 g	Magnesium Chloride	Water Agt	Mash	1 hr.
2 ml	Lactic acid	Water Agt	Mash	1 hr.

Yeast

Wyeast - Urquell Lager 2001

Amount:	1 Each	Cost:
Attenuation (avg):	74%	Flocculation:	Med-High
Optimum Temp:	48 - 58 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 53 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.25 Volumes

Target Water Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Step by Step
Mash grains with ) soft water at 142 °F (61 °C) and hold for 40 minutes. Perform a decoction, pull 1/3 thick portion of the mash and bringing to a boil. Boil for 15 minutes being sure not to scorch the grain mix. Stir the decocted portion back into the main mash. The main mash should now settle at 155 °F (68 °C). Hold for a 30 minute rest. Mash out, and then sparge at 180 °F (77 °C). Cool, aerate, and pitch yeast. Ferment at room under pressure @10psi

8/28- intial taste is too sweet, may need to up hops to 4 oz saaz (2/1/1/)

Oct 2 - Swapping magnum in initial bittering

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2020-10-02 13:21 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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