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Grolsch Clone

Method: All Grain
Style: Bohemian Pilsener
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 23.5 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 76% (brew house)
Source: Simon Brew it Bru
Calories: 215 calories (Per 0.440L)
Carbs: 19.4 g (Per 0.440L)

Created: Friday October 25th 2024

Kjeller 5 Tsjekkisk Pilsner speciál 20 l

by Kjeller 5

OG: 1.060 FG: 1.016 ABV: 5.8% IBU: 37

Saaz Pils

OG: 1.050 FG: 1.013 ABV: 4.9% IBU: 34

Original Gravity:

1.053

Final Gravity:

1.010

ABV (standard):

5.6%

IBU (tinseth):

38.1

EBC (ebcmorey):

7.8

Mash pH

5.7

Cost R

n/a

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Fermentables

Amount	Fermentable	PPG	EBC	Bill %
3.75 kg	Malteurop - Pilsen Malt3.75 kg Pilsen Malt	37.44	3.04	83.3%
500 g	Weyermann - Munich Type I500 g Munich Type I	38	14.51	11.1%
250 g	Weyermann - Carapils250 g Carapils	34.5	4.11	5.6%
4,500 g / R 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
20 g	Mandarina Bavaria20 g Mandarina Bavaria Hops	Pellet	8.4	Boil	60 min	21.82	40%
30 g	Mandarina Bavaria30 g Mandarina Bavaria Hops	Pellet	8.4	Boil	15 min	16.24	60%
50 g / R 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
50 g	Mandarina Bavaria (Pellet) 50 g Mandarina Bavaria (Pellet) Hops		38.06	100%
50 g / R 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
15.5 L	Mash In	Strike	70 °C	67 °C	60 min
	Mash Out		75 °C	75 °C	10 min
12 L	Add until pre boil volume reached	Sparge	80 °C	77 °C	10 min

Other Ingredients

Amount	Name	Cost	Type	Use	Time
5 g	Irish Moss		Fining	Boil	15 min.
5 g	Yeast Nutrient		Other	Boil	15 min.

Yeast

Mangrove Jack - Bohemian Lager Yeast M84

Amount:	1 Each	Cost:
Attenuation (avg):	78%	Flocculation:	High
Optimum Temp:	10 - 15 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 92 B cells required

R 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 0.63 bar Temp: 4 °C CO₂ Level: 2.25 Volumes

Target Water Profile

RO Water

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

Notes

Ferment at 12C for 6 days, raise to 15 for 2 more days, rasie to 17C for 2 more days. Check that the wort is fully attenuated. If so drop to 5C for minimum 2 weeks and longer for a crisper clearer finish.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2024-10-26 05:50 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 R	Cost %
Fermentables	R
Steeping Grains (Extract Only)	R
Hops	R
Yeast	R
Other	R
Cost Per Barrel	R 0.00
Cost Per Pint	R 0.00
Total Cost	R 0.00

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