Recipe Details
Batch Size
Boil Time
IBU
SRM
Est. OG
Est. FG
ABV
25 L
90 min
38.2 IBUs
11.3 EBC
1.075
1.013
8.3 %
Actuals
1.046
1.01
4.7 %
Style Details
Name
Cat.
OG Range
FG Range
IBU
SRM
Carb
ABV
Tjekkisk pilsner
1 C
1.046 - 1.052
1.012 - 1.017
25 - 40
20 - 70
2.5 - 2.8
4.5 - 6 %
Fermentables
Name
Amount
%
Pilsner Malt (611,201)
6.3 kg
83.22
Munich Malt Type 1 (611,601)
1.27 kg
16.78
Hops
Name
Amount
Time
Use
Form
Alpha %
Saaz (1,158)
105 g
90 min
Boil
Leaf
4
Saaz (1,158)
17 g
15 min
Boil
Leaf
4
Saaz (1,158)
11 g
5 min
Boil
Leaf
4
Miscs
Name
Amount
Time
Use
Type
Klar Urt (0,861)
13.21 g
15 min
Boil
Fining
Yeast
Name
Lab
Attenuation
Temperature
Abbey Ale Yeast (701,53) (WLP530)
White Labs
78%
18.89°C - 22.22°C
Mash
Step
Temperature
Time
Stage 1
55°C
30 min
Stage 2
65°C
60 min
Mash Out
75°C
15 min
Fermentation
Step
Time
Temperature
Primary
10 days
11°C
Secondary
5 days
11°C
Aging
0 days
0°C
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