NZ Pilsner

Method: All Grain
Style: German Pilsner (Pils)
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 21.3 liters
Post Boil Size: 19 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 77% (brew house)
Source: Silas
Calories: 8021 calories (Per 19L)
Carbs: 698.9 g (Per 19L)

Created: Monday February 10th 2025

Original Gravity:

1.046

Final Gravity:

1.008

ABV (standard):

5.0%

IBU (tinseth):

39.2

SRM (morey):

3.4

Mash pH

5.4

Cost $

31.20

Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
3.75 kg	Gladfield - German Pilsner Malt3.75 kg German Pilsner Malt	$ 5.00 / kg $ 18.75	36.3	2.03	100%
3.75 kg / $ 18.75

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
10 g	Green Bullet10 g Green Bullet Hops	$ 0.10 / g $ 1.00	Pellet	13.1	First Wort	60 min	20.85	16.7%
50 g	Motueka50 g Motueka Hops	$ 0.05 / g $ 2.50	Pellet	7	Boil at 68 °C	10 min	18.37	83.3%
60 g / $ 3.50

Show Summary View

Amount	Variety	Cost	IBU	Bill %
10 g	Green Bullet (Pellet) 10 g Green Bullet (Pellet) Hops	$ 0.10 / g $ 1.00	20.85	16.7%
50 g	Motueka (Pellet) 50 g Motueka (Pellet) Hops	$ 0.05 / g $ 2.50	18.37	83.3%
60 g / $ 3.50

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
21 L	Strike	68 °C	65 °C	60 min
3 L	Sparge	77 °C	77 °C	--
Starting Mash Thickness: 3.65 L/kg Starting Grain Temp: 20 °C

Other Ingredients

Amount	Name	Type	Use	Time
2.22 g	Lactic acid	Water Agt	Mash	0 min.
3 g	Epsom Salt	Water Agt	Mash	0 min.
4 g	Gypsum	Water Agt	Mash	0 min.
2 g	Calcium Chloride (anhydrous)	Water Agt	Mash	0 min.
2.79 g	Whirlfloc tablet	Water Agt	Boil	10 min.

Yeast

Lallemand - LalBrew Diamond Lager

Amount:	1 Each	Cost:	$ 8.95 / each $ 8.95
Attenuation (avg):	80%	Flocculation:	High
Optimum Temp:	10 - 15 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 76 B cells required

$ 8.95 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 0.83 bar Temp: 3 °C CO₂ Level: 2.6 Volumes

Target Water Profile

Light colored and hoppy

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
75	5	10	50	150	0
EFFICIENCY is Closer to 80% change recipe accordingly
Mash Chemistry and Brewing Water Calculator

Notes

Mash In: Heat 3.5 gallons (13 liters) of water to 104°F (40°C). Add all the crushed malts and stir thoroughly to avoid clumps. Allow the temperature to rise to 122°F (50°C) for protein rest. Hold this temperature for 20 minutes.

First Decoction: Take a thick portion of the mash (about one-third) and transfer it to another pot. Heat it up to 158°F (70°C) and hold for 10 minutes. Then, raise the temperature to 168°F (76°C) for mash-out. Return the decoction back to the main mash, raising the temperature to 154°F (68°C) for saccharification rest.

Second Decoction: Take another thick portion of the mash (about one-third) and transfer it to the other pot. Heat it up to 168°F (76°C) for mash-out. Return the decoction back to the main mash, raising the temperature to 162°F (72°C) for the second saccharification rest.

Third Decoction (optional): Repeat the process for a third decoction, if desired, to achieve a rich malt profile.
Lautering: After completing the decoction steps, begin the lautering process. Sparge with 170°F (77°C) water to extract the sugars fully.

View Count: 65
Brew Count: 0
Last Updated: 2025-04-02 08:38 UTC

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