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Bohemian Pilsner cw

Method: All Grain
Style: Bohemian Pilsener
Boil Time: 90 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 72% (brew house)
Source: cwent
Calories: 169 calories (Per 330ml)
Carbs: 13.6 g (Per 330ml)

Created: Tuesday April 24th 2018

Original Gravity:

1.056

Final Gravity:

1.008

ABV (standard):

6.3%

IBU (tinseth):

29.8

SRM (morey):

3.0

Mash pH

4.2

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.50 kg	German - Pilsner3.5 kg Pilsner	38	1.6	82.1%
0.20 kg	German - Caramel Pils0.2 kg Caramel Pils	35	2.4	4.7%
0.45 kg	Cane Sugar0.45 kg Cane Sugar	46	0	10.6%
0.11 kg	Corn Sugar - Dextrose0.113 kg Corn Sugar - Dextrose	46	0.5	2.7%
4.26 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
30 g	Saaz30 g Saaz Hops	Pellet	3.5	Boil	60 min	15.75	42.9%
30 g	Saaz30 g Saaz Hops	Pellet	3.5	Boil	30 min	12.1	42.9%
10 g	Saaz10 g Saaz Hops	Pellet	3.5	Boil	10 min	1.9	14.3%
70 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
70 g	Saaz (Pellet) 70 g Saaz (Pellet) Hops		29.75	100.1%
70 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
16 L		Infusion	--	66 °C	60 min
	mash out	Temperature	--	77 °C	10 min
Starting Mash Thickness: 3 L/kg

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 g	irish moss		Fining	Boil	5 min.
23 ml	Lactic acid		Water Agt	Mash	1 hr.

Yeast

Wyeast - Czech Pils 2278

Amount:	1 Each	Cost:
Attenuation (custom):	80%	Flocculation:	Med-High
Optimum Temp:	10 - 14 °C	Starter:	Yes
Fermentation Temp:	10 °C	Pitch Rate:	1.5 (M cells / ml / ° P) 393 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Pilsen (Light Lager)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
7	3	2	5	5	25
Melbourne water - Sylvan (Ca+2=3.8, Mg+2=1.2, Na+=4.5, Cl-=6.9, SO4-2=2, HCO3-=5.58, pH=7.5). Target water profile similar so no salts added. Addition of Lactic Acid to boil (8ml to 16L of mash water and 15ml to 30L of sparge) for target pH of 5.2.
Mash Chemistry and Brewing Water Calculator

Notes

Yeast Starter:
1 packet of 2278, starting yeast count = 92 Billion Cells
stir plate using Braukaiser meethod
stage 1 - boil 263g DME + water to made up to 2.3L= 444 Billion Cells

pitch yeast at 7deg.C and increase to 10 over 5 days.

per-boil pH - 5.26

SG measured from bottle (allowed to go flat) after 1 month... 1.010...

Last Updated and Sharing

616

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Brews

Public: Yup, Shared
Last Updated: 2019-01-06 21:28 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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