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Czeski Pils

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Batch size

  • 14 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 17.7 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 9.8 liter(s)
    Mash size
  • 13 liter(s)
    Total mash volume

Steps

Temp Time
63 C 40 min
72 C 20 min

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Fermentables

11.9 BLG
4.8% ABV
3.5 SRM
Type Name Amount Yield EBC
Grain Viking Pilsner malt 3 kg 92.3% 82 % 4
Grain Weyermann - Carapils 0.25 kg 7.7% 78 % 4
Sum 3.25 kg

Hops

29 IBU

Bitterness ratio 0.6 Bitter

Use for Name Amount Time Alpha acid
Boil Saaz (Czech Republic) 18 g 90 min 4.5 %
Boil Saaz (Czech Republic) 25 g 25 min 4.5 %
Aroma (end of boil) Saaz (Czech Republic) 25 g 3 min 4.5 %

Yeasts

Name Type Form Amount Laboratory
Lallemand Diamond Lager Lager Dry 22 g Lallemand

Notes

  • Zacieranie i wysładzanie:
    1. Piwo na zdemineralizowanej wodzie

    Fermentacja i lagerowanie:
    1. Fermentacja burzliwa przez 14 dni w temp. 10 st. C
    2. Podnieść temp. do 13-14 st. C na 24h
    3. Zdekantować i schłodzić do temp. bliskiej 0 st. C
    4. Przechowywać w temp. bliskiej 0 st. C przez 4 tyg.
    Apr 10, 2023, 9:34 PM

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