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2024 - Hana CZ Lager (GABF)

Method: All Grain
Style: Czech Pale Lager
Boil Time: 90 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 8.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 8.6 °P (recipe based estimate)
Post Boil Gravity: 12.0 °P (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 159 calories (Per 12oz)
Carbs: 14.9 g (Per 12oz)

Created: Tuesday September 3rd 2024

Original Gravity:

12.0 °P

Final Gravity:

2.5 °P

ABV (standard):

5.1%

IBU (tinseth):

35.0

SRM (morey):

2.8

Mash pH

5.2

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
10 lb	Crisp Malting - Hana Malt10 lb Hana Malt	36	1.3	93%
0.75 lb	German - CaraFoam0.75 lb CaraFoam	37	1.8	7%
10.75 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1.30 oz	Saaz1.3 oz Saaz Hops	Pellet	2.5	First Wort	0 min	14.56	25%
1.30 oz	Saaz1.3 oz Saaz Hops	Pellet	2.5	Boil	75 min	12.93	25%
1.30 oz	Saaz1.3 oz Saaz Hops	Pellet	2.5	Boil	20 min	7.49	25%
1.30 oz	Saaz1.3 oz Saaz Hops	Pellet	2.5	Boil	0 min		25%
5.20 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
5.20 oz	Saaz (Pellet) 5.1999999881054 oz Saaz (Pellet) Hops		34.98	100%
5.20 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
10.25 gal	Protein Rest	Temperature	--	125 °F	20 min
	Sacc #1 (Recirc Last 15)	Temperature	--	146 °F	45 min
	Sacc #2	Temperature	--	160 °F	10 min
	DX Boil (50%-Thick)	Decoction	--	212 °F	20 min
	M/O & Recirc	Temperature	--	168 °F	15 min
Starting Mash Thickness: 3.72 qt/lb Starting Grain Temp: 65 °F

Other Ingredients

Amount	Name	Type	Use
1.50 tsp	Lactic acid	Water Agt	Mash
0.50 tsp	Calcium Chloride (dihydrate)	Water Agt	Mash
0.20 tsp	Epsom Salt	Water Agt	Mash
1 tsp	Lactic acid	Water Agt	Whirlpool

Yeast

White Labs - Czech Budejovice Lager Yeast WLP802

Amount:	3 Each	Cost:
Attenuation (avg):	77.5%	Flocculation:	Medium
Optimum Temp:	50 - 55 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	1.5 (M cells / ml / ° P) 393 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.45 Volumes

Target Water Profile

GFI Water Filter

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
15.5	2.3	0	27.3	9.2	0
TDS of water was 10. To reduce dissolved oxygen, morning of brew day, heated water to 90* and treated with 2 tablespoons each of active dry bread yeast and table sugar. Rested 45 mins.
Mash Chemistry and Brewing Water Calculator

Notes

Full volume mash in 20 gallon electric Blichmann Surface kettle with false bottom.

Added 1 tsp lactic acid post-boil. Let kettle sit over an hour with immersion chiller connected to recirculating ice water bath to reach pitch temp of ~48* and allow wort to drop clear of break material. Kettle was covered tightly with foil during this time to keep bees/bugs out.

Pitched three 200B packs of WLP802. Two packs were very fresh and the third was about 1 month from expiring. Cell count should be ~400B.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2024-10-21 11:47 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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