Maltose Falcons 50th NZ Pils

Method: All Grain
Style: No Profile Selected
Boil Time: 90 min
Batch Size: 260 gallons (ending kettle volume)
Pre Boil Size: 275 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 88% (ending kettle)
Source: Rives
Calories: 177 calories (Per 16oz)
Carbs: 15.8 g (Per 16oz)

Created: Sunday July 21st 2024

Original Gravity:

1.054

Final Gravity:

1.010

ABV (standard):

5.8%

IBU (tinseth):

35.9

SRM (morey):

3.0

Mash pH

5.1

Cost $

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
412.50 lb	Weyermann - Pilsner412.5 lb Pilsner	36	1.5	88.7%
27.50 lb	Rahr - White Wheat27.5 lb White Wheat	39.1	3.2	5.9%
25 lb	Rice Hulls25 lb Rice Hulls	0	0	5.4%
465 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
20 oz	Magnum20 oz Magnum Hops	Pellet	12.9	First Wort at 150 °F	90 min	22	10.2%
5 lb	2024 Freestyle Nelson (Sunrise Valley)	Pellet	11	Whirlpool at 210 °F	30 min	13.94	40.8%
6 lb	2024 Freestyle Nelson (Sunrise Valley)	Pellet	11	Dry Hop at 55 °F	5 days		49%
12.25 lbs / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
20 oz	Magnum (Pellet)	22	10.2%
11 lb	2024 Freestyle Nelson (Sunrise Valley) (Pellet)	13.94	89.8%
12.25 lbs / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
169 gal	Strike	163 °F	150 °F	60 min
161 gal	Sparge	175 °F	168 °F	15 min
Starting Mash Thickness: 1.4 qt/lb Starting Grain Temp: 70 °F

Other Ingredients

Amount	Name	Type	Use	Time
120 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
20 g	Epsom Salt	Water Agt	Mash	1 hr.
80 g	Gypsum	Water Agt	Mash	1 hr.
245.02 ml	Phosphoric acid	Water Agt	Mash	1 hr.
4 tbsp	Fermcap	Other	Boil	75 min.
40 g	Whirlfloc	Fining	Boil	15 min.
45 g	yeastx-82	Other	Primary	15 min.
100 ml	lactic acid 88%	Water Agt	Whirlpool	20 min.
60 g	ALDC	Other	Primary	--

Yeast

Fermentis - Saflager - German Lager Yeast W-34/70

Amount:	1 Kilograms	Cost:
Attenuation (custom):	80%	Flocculation:	High
Optimum Temp:	48 - 72 °F	Starter:	No
Fermentation Temp:	60 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 4593 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 8.65 psi Temp: 31 °F CO₂ Level: 2.6 Volumes

Target Water Profile

Light colored and hoppy

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
56.1	16.6	15	61.3	57	0
strike in with 170 gallons at 163 F (target saccharification rest temp is 150 F) salts and acids per other ingredients sparge with ~161 gallons at 175 F 100 ml lactic acid at end of whirlpool to hit pH 5.0
Mash Chemistry and Brewing Water Calculator

Notes

Run the rakes about 1 revolution every 5 seconds during mash in. Let mash rest another 60 min (75 min total) to ensure full conversion for dry finish, then vorlauf for 15 min for clear wort.

Lauter and sparge very slowly taking between 60 to 90 min to collect 275 gal in kettle. Start pump on lowest speed (20 or 25%?) and restrict output to collect ~45 to 50 gal every 15 min. Keep a layer of sparge water a few inches on top and watch for channeling.

Add fermcap as kettle is filling.

90 min boil for DMS reduction.

Add whirlfloc with 15 min left in boil.

Add whirlpool hops and whirlpool for 15 min. Add 100 ml 88% Lactic Acid at end of whirlpool and then let settle 20 min due to large hop charge. Then knock out to target 60 F.

Add ALDC and YeastX-82 (dissolved in boiling water) directly into FV just before knocking out

Oxygen for 60 min at 1 L/min

repitch 40 lb of thick harvested slurry of W-34/70

View Count: 61
Brew Count: 0
Last Updated: 2024-07-29 05:22 UTC

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