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Welcome to the new ACB members website

Posted on 23 January 202115 February 2021 by Tony Tilbury

A brief welcome and introduction to the new web site

Czech Pilsner

Posted on 2 March 20212 March 2021 by Tony Tilbury

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

Download

Download this recipe's BeerXML file

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