A Czech Premium Pale Lager recipe from Jerry Pringle
Recipe Details
| Batch Size |
Boil Time |
IBU |
SRM |
Est. OG |
Est. FG |
ABV |
| 23 L |
60 min |
37.6 IBUs |
4.3471567 |
1.0577 |
1.0151 |
5.6 % |
|
Actuals |
1.058 |
1.015 |
5.7 % |
Style Details
| Name |
Cat. |
OG Range |
FG Range |
IBU |
SRM |
Carb |
ABV |
| Czech Premium Pale Lager |
3 B |
1.044 - 1.06 |
1.013 - 1.017 |
30 - 45 |
6.9 - 11.8 |
2.3 - 2.7 |
4.2 - 5.8 % |
Fermentables
| Name |
Amount |
% |
| Bohemian Pilsner (Weyermann) |
4.55 kg |
80.11 |
| Vienna Malt (Crisp) |
570 g |
10.04 |
| Dextrin Malt (Crisp) |
280 g |
4.93 |
| Munich (Crisp) |
280 g |
4.93 |
Hops
| Name |
Amount |
Time |
Use |
Form |
Alpha % |
| Magnum |
25 g |
60 min |
Boil |
Pellet |
11.4 |
| Saaz (Czech) |
50 g |
30 min |
Boil |
Pellet |
1.7 |
| Saaz (Czech) |
50 g |
30 min |
Aroma |
Pellet |
1.7 |
Miscs
| Name |
Amount |
Time |
Use |
Type |
| Protafloc Granules |
0.25 tsp |
10 min |
Boil |
Fining |
| Yeast Nutrient |
0.50 tsp |
10 min |
Boil |
Other |
Yeast
| Name |
Lab |
Attenuation |
Temperature |
| Czech Pilsner Lager (2278) |
Wyeast Labs |
72% |
10°C - 14.44°C |
Mash
| Step |
Temperature |
Time |
| Mash In |
66.67°C |
60 min |
| Mash Out |
75.56°C |
10 min |
Fermentation
| Step |
Time |
Temperature |
| Primary |
7 days |
9°C |
| Secondary |
12 days |
18°C |
| Tertiary |
10 days |
0°C |
| Aging |
7 days |
7°C |
