Tatraplan Pils

181 calories 18 carbs
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Beer Stats
Method: All Grain
Style: Czech Premium Pale Lager
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Magnus Juvén (PilsnerBryggeriet)
Calories: 181 calories (Per 355mL)
Carbs: 18 g (Per 355mL)
Created Wednesday August 16th 2017
1.055
1.012
5.67%
40.14
3.8
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
4.8 kg German - Bohemian Pilsner4.8 kg Bohemian Pilsner 38 1.9 92.3%
0.4 kg German - CaraFoam0.4 kg CaraFoam 37 1.8 7.7%
5.2 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
20 g Galena20 g Galena Hops Plug 12.7 Boil 60 min 30.41 20%
40 g Saaz40 g Saaz Hops Pellet 3.4 Aroma 10 min 6.49 40%
40 g Saaz40 g Saaz Hops Pellet 3.4 Whirlpool at 70 °C 0 min 3.24 40%
 
Mash Guidelines
Amount Description Type Temp Time
20 L Fermentable Infusion 63 °C 30 min
20 L Body Infusion 70 °C 30 min
20 L Mash Out Sparge 78 °C 10 min
Starting Mash Thickness: 4.2 L/kg
 
Other Ingredients
Amount Name Type Use Time
4 g MM Klar (Irish Moss) Fining Boil 15 min.
1 g Chiller Other Boil 15 min.
 
Yeast
White Labs - Czech Budejovice Lager Yeast WLP802
Amount:
1 Each
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
10 - 13 °C
Starter:
Yes
Fermentation Temp:
10 °C
Pitch Rate:
1.75 (M cells / ml / ° P) 499 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 100       CO2 Level: 2,5 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
For my water:

Mash:
3g Epsom
3g CaCl
6-7 ml Lactic Acid

Sparge
2g Epsom
2g CaCl
Mash Chemistry and Brewing Water Calculator
 
Notes

Czech lager with initial hoppiness if tasting too early!
Initial hop-bite will diminish with lagering and final result is a perfect balanced lager. Takes about 2-3 month for beer to mature to perfection.

Instead of Carafoam, use Best Chit Malt for nice foam and body, same amount.

This beer benefits of Decoction mashing (quick style: pull out 2kg thick mash and boil separately on the stove for 10 minutes while @ 63C Mash step, return to mail mash and repeat @ mashstem 70C
Gives a somewhat darker colour to the beer and a hint of diacetyl to finished beer.

Fermentation:
10-12 C for 5 days (50% attenuation)
Rise to 17C, rest for 2-3 days
Lower to +1C during a week and let sit at 1C for about 2 weeks (lagering)
If fining with gelatine, add at 10C.

Bottle prime and let sit for another 2 month and Enjoy!

If using Saflager 34/70, ferment at 12C and give an extra day for yeast to get going.



View Count: 378
Brew Count: 1
Last Updated: 2017-08-16 09:18 UTC

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