Simple Pils for Father

[Kgbow]

Batch Volume: 25 L

Boil Time: 60 min


Mash Water: 19.15 L

Sparge Water: 13.11 L

Total Water: 32.26 L

Boil Volume: 29.85 L

Pre-Boil Gravity: 1.040


Vitals
Original Gravity: 1.045

Final Gravity: 1.009

IBU (Tinseth): 24

BU/GU: 0.52

Colour: 5.1 EBC




Mash


Temperature — 65 °C — 60 min


Malts (4.5 kg)
4.5 kg (95.1%) — Weyermann Extra Pale Premium Pilsner — Grain — 3 EBC


Other (230 g)
230 g (4.9%) — Briess Rice Hulls — Adjunct — 0 EBC


Hops (60 g)
45 g (22 IBU) — Saaz 4.5% — Boil — 60 min

15 g (2 IBU) — Saaz 4.5% — Boil — 5 min


Miscs
1 items — Whirlfloc — Boil — 15 min


Yeast
1 pkg — White Labs WLP830 German Lager 79%


Fermentation
Primary — 11 °C (advice needed here)


Carbonation: 2.4 CO2-vol

 

[HighVoltageMan!]

Everything looks really good except for the pitch rate. WLP830 and 34/70 are very similar, very clean with a moderately dry finish. They both work very well at 8.5-12C. If you can't build a starter and aerate the wort with oxygen, 3 packs of dry 34/70 will allow you to get a really clean beer without having to aerate the wort and without a starter. Or you could build a 3 liter starter with WLP830 and aerate with oxygen.

The reason you need a bigger pitch is the lower pitch temperature. At 11C the yeast will be slower to start and will have less growth, hence the greater amount of yeast needed to be able to finish the job. Liquid yeast needs a starter and oxygen to keep the fermentation healthy, but dry yeast already has enough sterol and lipid reserves to thrive in a low oxygen environment.

BTW, why the rice hulls?

 

[Donoroto]

Everything looks really good except for the pitch rate. WLP830 and 34/70 are very similar, very clean with a moderately dry finish. They both work very well at 8.5-12C. If you can't build a starter and aerate the wort with oxygen, 3 packs of dry 34/70 will allow you to get a really clean beer without having to aerate the wort and without a starter. Or you could build a 3 liter starter with WLP830 and aerate with oxygen.

The reason you need a bigger pitch is the lower pitch temperature. At 11C the yeast will be slower to start and will have less growth, hence the greater amount of yeast needed to be able to finish the job. Liquid yeast needs a starter and oxygen to keep the fermentation healthy, but dry yeast already has enough sterol and lipid reserves to thrive in a low oxygen environment.

BTW, why the rice hulls?

What he said ^^^
One pack of liquid yeast is not enough. It will eventually ferment, but very slowly, 2 weeks or more. Not ideal to underpitch, as it stresses the yeast and can lead to unwanted flavors in a pils.

 

[Minbari]

3rd it!

@HighVoltageMan! guessing he is using them for the mash to avoid a stuck sparge.

 

[Kgbow]

BTW, why the rice hulls?

Exactly as stated by mibari. To avoid stuck sparge. Learnt that little nugget of info from this awesome forum!

Thanks guys, so three packets of 34/70 would be better? Will do then!

 

[Sandy Feet]

Please post back when this one is done. I am thinking about a lager during the winter. It is probably not going to be a straight Pils, but I am toying with the idea of German larger yeast. I would love to hear the triumphs and pitfalls on this one having not done a lager yet.

 

[Kgbow]

Please post back when this one is done. I am thinking about a lager during the winter. It is probably not going to be a straight Pils, but I am toying with the idea of German larger yeast. I would love to hear the triumphs and pitfalls on this one having not done a lager yet.

Will do! I'll be brewing it in a couple weeks time. I'll report it on here

 

[Minbari]

Please post back when this one is done. I am thinking about a lager during the winter. It is probably not going to be a straight Pils, but I am toying with the idea of German larger yeast. I would love to hear the triumphs and pitfalls on this one having not done a lager yet.

I have not done many. the key is patience! it takes longer for the fermentation to start, takes longer to finish, and then you have to lager it for 4+ weeks.

also make sure you have a way to control temps. most lagers are fermented between 50-58F

 

[Sandy Feet]

P

I have not done many. the key is patience! it takes longer for the fermentation to start, takes longer to finish, and then you have to lager it for 4+ weeks.

also make sure you have a way to control temps. most lagers are fermented between 50-58F

I do. I have had issues during January trying to keep the refrigerator warm enough in my garage for long periods of time when we get the occasional cold snap. A larger might be the perfect answer.

 

[miaamelia]

Batch Volume: 25 L

Boil Time: 60 min


Mash Water: 19.15 L

Sparge Water: 13.11 L

Total Water: 32.26 L

Boil Volume: 29.85 L

Pre-Boil Gravity: 1.040


Vitals
Original Gravity: 1.045

Final Gravity: 1.009

IBU (Tinseth): 24

BU/GU: 0.52

Colour: 5.1 EBC




Mash


Temperature — 65 °C — 60 min


Malts (4.5 kg)
4.5 kg (95.1%) — Weyermann Extra Pale Premium Pilsner — Grain — 3 EBC


Other (230 g)
230 g (4.9%) — Briess Rice Hulls — Adjunct — 0 EBC


Hops (60 g)
45 g (22 IBU) — Saaz 4.5% — Boil — 60 min

15 g (2 IBU) — Saaz 4.5% — Boil — 5 min


Miscs
1 items — Whirlfloc — Boil — 15 min


Yeast
1 pkg — White Labs WLP830 German Lager 79%


Fermentation
Primary — 11 °C (advice needed here)


Carbonation: 2.4 CO2-vol atlanta landscaping company

Based on the information you provided, it seems like you have a recipe for a beer batch with the following specifications:

Batch Volume: 25 L Boil Time: 60 min

Mash:

• Mash Temperature: 65 °C
• Malts:
  • 4.5 kg (95.1%) Weyermann Extra Pale Premium Pilsner (Grain)
• Other:
  • 230 g (4.9%) Briess Rice Hulls (Adjunct)
• Hops:
  • 45 g (22 IBU) Saaz 4.5% (Boil for 60 min)
  • 15 g (2 IBU) Saaz 4.5% (Boil for 5 min)
• Miscs:
  • 1 item Whirlfloc (Boil for 15 min)
• Yeast:
  • 1 package White Labs WLP830 German Lager (79% attenuation)

Fermentation:

• Primary Fermentation Temperature: 11 °C (advice needed here)

Carbonation:

• Target Carbonation Level: 2.4 CO2-vol

Please note that I couldn't provide advice on the primary fermentation temperature as it would depend on the specific requirements of the yeast strain and the desired flavor profile. It is recommended to consult brewing resources or experienced brewers for guidance on fermentation temperature for the specific yeast strain you are using.