Brewer: Justin Dean
This is the recipe for the Pilsner that was entered by Justin Dean to the Worcester and ACB Home Brew challenge in 2021
Recipe Details
| Batch Size |
Boil Time |
IBU |
SRM |
Est. OG |
Est. FG |
ABV |
| 23 L |
60 min |
23.2 |
3.3 SRM |
1.042 |
1.011 |
4.07 % |
|
Actuals |
1.042 |
1.011 |
4.07 % |
Style Details
| Name |
Cat. |
OG Range |
FG Range |
IBU |
SRM |
Carb |
ABV |
| Czech Pale Lager |
03 A |
1.028 - 1.044 |
1.008 - 1.014 |
20 - 35 |
3 - 6 |
0 - 0 |
0 - 0 % |
Fermentables
| Name |
Amount |
% |
| Bohemian Pilsner |
4.6 kg |
100 |
Hops
| Name |
Amount |
Time |
Use |
Form |
Alpha % |
| Saaz |
46 g |
60 min |
Boil |
Pellet |
3.8 |
| Saaz |
19 g |
10 min |
Boil |
Pellet |
3.8 |
| Saaz |
19 g |
0 min |
Boil |
Pellet |
3.8 |
Miscs
| Name |
Amount |
Time |
Use |
Type |
| Calcium Chloride (CaCl2) |
0.55 g |
0 min |
Mash |
Water Agent |
| Epsom Salt (MgSO4) |
0.39 g |
0 min |
Mash |
Water Agent |
| Gypsum (CaSO4) |
0.39 g |
0 min |
Mash |
Water Agent |
| Calcium Chloride (CaCl2) |
0.45 g |
0 min |
Sparge |
Water Agent |
| Epsom Salt (MgSO4) |
0.32 g |
0 min |
Sparge |
Water Agent |
| Gypsum (CaSO4) |
0.32 g |
0 min |
Sparge |
Water Agent |
| Irish Moss |
5 g |
10 min |
Boil |
Fining |
Yeast
| Name |
Lab |
Attenuation |
Temperature |
| Urquell Lager (2001) |
Wyeast Labs |
76% |
0°C - 0°C |
Mash
| Step |
Temperature |
Time |
| Temperature |
65°C |
60 min |
Fermentation
| Step |
Time |
Temperature |
| Primary |
2 days |
18°C |
| Secondary |
1 days |
20°C |
| Aging |
3 days |
24°C |
Notes
| Ensure to cold crash and larger for at least 4 week sfor flavour to smooth out otherwise it just tastes like common larger. No maltiness |
