CZECH LAGER (Pilsner Urquell Clone), 10 - 20L

***Bellow Recipe is for a 10L kit. Double the ingredient amounts for a 20L Kit.***

CZECH LAGER

Est Batch Size: 10 Ltr	Est Bitterness: 32 IBU	Est Color: 8 EBC
Type: All Grain Batch Size: 10.00 L Boil Size: 12.5 L	Boil Time: 60 min End of Boil Vol: 11.50 L Final Bottling Vol: 9 L	Fermentation: Lager, Single Stage Efficiency: 70.00 % Est Mash Efficiency: 76 %

Prepare for Brewing

• Hydrate yeast with 290 ml warm water
• Clean and Prepare Brewing Equipment
• Total Water Needed: 14 L
• Mash Water Acid: None

 

Mash or Steep Grains

Mash Ingredients

Amt	Name	Type	#	%/IBU	Volume
2.00 kg	CHÂTEAU PILSEN 2RS (3.0 EBC)	Grain	1	87.0 %	1.30 L
0.20 kg	CHÂTEAU MUNICH (25.0 EBC)	Grain	2	8.7 %	0.13 L
0.10 kg	CHÂTEAU ACID (9.5 EBC)	Grain	3	4.3 %	0.07 L

 

Mash Steps

Name	Description	Step Temperature	Step Time
Saccharification	Add 14 L of water at 72.6 C	68.9 C	60 min
Mash Out	Heat to 75.6 C over 7 min	75.6 C	10 min

• If steeping, remove grains, and prepare to boil wort
• Add water to achieve boil volume of 12.5 L
• Estimated pre-boil gravity is 11 Brix

 

Boil Ingredients

Amt	Name	Type	#	%/IBU	Volume
25.00 g	Saaz [3.30 %] – Boil 60.0 min	Hop	4	20.2 IBUs	–
10.00 g	Saaz [3.30 %] – Boil 40.0 min	Hop	5	7.1 IBUs	–
5.00 g	Saaz [3.30 %] – Boil 30.0 min	Hop	6	3.1 IBUs	–
8.00 ml	Spindasol SB1 (Boil)	Fining	7	–	–

 

Steeped Hops

Amt	Name	Type	#	%/IBU	Volume
10.00 g	Saaz [3.30 %] – Steep/Whirlpool 10.0 min, 90.2 C	Hop	8	1.5 IBUs	–

• Estimated Post Boil Vol: 11.50 L and Est Post Boil Gravity: 12.5 Brix

Cool and Transfer Wort

• Cool wort to fermentation temperature
• Transfer wort to fermenter
• Add water if needed to achieve final volume of 10.00 L

Pitch Yeast and Measure Gravity and Volume

 

Fermentation Ingredients

Amt	Name	Type	#	%/IBU	Volume
1.0 pkg	AEB FERMOLAGER W (AEB #FERMOLAGER)	Yeast	9	–	–

• Measure Actual Original Gravity _______     (Target: 12.5 Brix)
• Measure Actual Batch Volume _______     (Target: 10.00 L)

Fermentation

• Primary Fermentation (14.00 days at 12.2 C ending at 12.2 C)

Dry Hop and Bottle/Keg

 

Dry Hop/Bottling Ingredients

Amt	Name	Type	#	%/IBU	Volume
8.00 ml	Spindasol SB3 (Bottling)	Fining	10	–	–

• Measure Final Gravity: _________  (Estimate: 4 Brix)
• Date Bottled/Kegged: ___________ – Carbonation: Bottle with 50 g Table Sugar
• Age beer for 30.00 days at 15.6 C
• Drink and enjoy!

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