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Czech Your Head

Method: All Grain
Style: Bohemian Pilsener
Boil Time: 90 min
Batch Size: 7.5 gallons (fermentor volume)
Pre Boil Size: 9.25 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Jesse Tarbell
Calories: 158 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)

Created: Tuesday February 12th 2019

Original Gravity:

1.048

Final Gravity:

1.012

ABV (standard):

4.7%

IBU (tinseth):

35.5

SRM (morey):

3.1

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
11 lb	German - Floor-Malted Bohemian Pilsner11 lb Floor-Malted Bohemian Pilsner	38	1.8	91.7%
0.50 lb	German - Acidulated Malt0.5 lb Acidulated Malt	27	3.4	4.2%
0.50 lb	German - Carapils0.5 lb Carapils	35	1.3	4.2%
12 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Saaz1 oz Saaz Hops	Pellet	3.5	Boil	60 min	9.81	16.7%
2 oz	Saaz2 oz Saaz Hops	Pellet	3.5	Boil	30 min	15.07	33.3%
1.50 oz	Saaz1.5 oz Saaz Hops	Pellet	3.5	Boil	10 min	5.33	25%
1.50 oz	Saaz1.5 oz Saaz Hops	Pellet	3.5	Whirlpool	20 min	5.24	25%
6 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
6 oz	Saaz (Pellet) 5.9999999862754 oz Saaz (Pellet) Hops		35.45	100%
6 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
3.5 gal	Beta Rest	Sparge	--	144 °F	30 min
	Alpha Rest	Sparge	--	160 °F	45 min
	Mash Out	Sparge	--	170 °F	15 min
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 tsp	Irish Moss		Fining	Boil	15 min.

Yeast

Wyeast - Urquell Lager 2001

Amount:	1 Each	Cost:
Attenuation (avg):	74%	Flocculation:	Med-High
Optimum Temp:	48 - 58 °F	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 118 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

4FBC Water Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
See water profile sheet (Czech Pils)
Mash Chemistry and Brewing Water Calculator

Notes

Traditional bohemian style pilsner

Follow mash schedule due to using slightly under modified malts in order for proper conversion

Strike water = 5.5g (5.32g)

Fermentation schedule:

cool wort to 50-52 degrees, pitch yeast
ferment at 50-52 degrees until 50% attenuation, up to 5 days
raise temp to 66 degrees until active fermentation completes, about 4-10 days (get rid of diacetyl)
once FG is reached, remove yeast cake, and lager for 2-4 weeks at 32-34 degrees
keg; optimal drink could be after 5 days, or 2 weeks (read/heard both)

Last Updated and Sharing

306

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Brews

Public: Yup, Shared
Last Updated: 2019-02-14 00:36 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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