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Czech Pilsner

Czech Pilsner

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

Oxygen Wort Aeration

In recent times I have become concerned that perhaps I am not giving my yeast enough of the love and care that they require to efficiently ferment a wort. I grow starters of decent size when working with liquid yeast but occasional long extended drawn-out fermentations, and the increased frequency of me brewing high gravity beers have led me to look at how I can give my yeast a better environment in which to do their thing.