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Czech Pilsner

Method: All Grain
Style: Czech Pale Lager
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 11.4 liters
Pre Boil Gravity: 1.088 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Timo_Brews
Calories: 152 calories (Per 330ml)
Carbs: 13.4 g (Per 330ml)

Created: Sunday July 21st 2024

Original Gravity:

1.050

Final Gravity:

1.009

ABV (standard):

5.5%

IBU (tinseth):

11.6

SRM (morey):

7.0

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4.10 kg	Weyermann - Extra Pale Premium Pilsner Malt4.1 kg Extra Pale Premium Pilsner Malt	38	1.5	89.3%
350 g	German - CaraMunich I350 g CaraMunich I	34	39	7.6%
140 g	Belgian - Biscuit140 g Biscuit	35	23	3.1%
4,590 g / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
27 g	Saaz27 g Saaz Hops	Pellet	3.5	Boil	60 min	8.49	47.4%
15 g	Saaz15 g Saaz Hops	Pellet	3.5	Boil	15 min	2.34	26.3%
15 g	Saaz15 g Saaz Hops	Pellet	3.5	Hop Stand at 80 °C	15 min	0.79	26.3%
57 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
57 g	Saaz (Pellet) 57 g Saaz (Pellet) Hops		11.62	100%
57 g / $ 0.00

Mash Guidelines

Amount	Start Temp	Target Temp	Time
23 L	54 °C	54 °C	10 min
23 L	65 °C	65 °C	60 min
Starting Mash Thickness: 3.65 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
0.50 each	Whirlfloc	Water Agt	Mash	--
6 ml	Lactic acid	Water Agt	Mash	--
2.20 g	Yeast Nutrient	Other	Mash	--
0.50 g	Ascorbic Acid	Water Agt	Whirlpool	--

Yeast

Lallemand - LalBrew Diamond Lager

Amount:	1 Each	Cost:
Attenuation (avg):	80%	Flocculation:	High
Optimum Temp:	10 - 15 °C	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: 2.25 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

Notes

2x pass 1.3 mm grain crush with Mattmill classic.

Sparge with 2.5 liters of 55C water.

Preboil gravity 1.040 after sparge

Post boil cooled gravity (SG), 1.050, this is after bringing volume up to 20l mark in braumesiter with water.

In fermenter #2 and cooled to 55F for fermentation, at 55F pitched yeast packet.

Gravity of 1.010 at 30/7, raised fermentation temperature to 66F degrees for a diacteyl rest. Hold here for two days before lagering start. This is 5 days after brew day.

Gravity stable after 2 days of rest, so cooled to 40F and held for 2 days before adding 1 tsp gelatin to clarify beer. Taste at this point is clean and crisp, with a little hop and a little sulfur, as one would expect. Will be a very nice beer when completed.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2024-08-04 12:56 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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