Funky Nelson Pilsner - Beer Recipe - Brewer's Friend

Funky Nelson Pilsner

180 calories 16.1 g
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Beer Stats
Method: Extract
Style: German Pils
Boil Time: 15 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 51.3 liters
Post Boil Size: 50 liters
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 75% (steeping grains only)
Source: Wolf Pack Brewing
Hop Utilization: 99%
Calories: 180 calories (Per )
Carbs: 16.1 g (Per )
Created: Wednesday July 3rd 2019
1.059
1.011
6.4%
14.6
7.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.60 kg Dry Malt Extract - Light5.6 kg Dry Malt Extract - Light 42 4 62.2%
3.40 kg Liquid Malt Extract - Amber3.4 kg Liquid Malt Extract - Amber 35 10 37.8%
9 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Nelson Sauvin50 g Nelson Sauvin Hops Pellet 12.5 Boil 15 min 14.55 14.3%
200 g Nelson Sauvin200 g Nelson Sauvin Hops Pellet 12.5 Whirlpool at 75 °C 30 min 57.1%
100 g Nelson Sauvin100 g Nelson Sauvin Hops Pellet 12.5 Dry Hop 7 days 28.6%
350 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 10 min.
2 g Campden Tablet Water Agt Mash 10 min.
2 g Gypsum Water Agt Mash 10 min.
2 g Whirlfloc Water Agt Boil 10 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
3 Each
Cost:
Attenuation (custom):
82%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 254 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
 
Notes

Dutch Pilsner take on the WW Advanced Lord Nelson Recipe.
Replaced the APA cans and US-05 yeast for:
2 x WW LME Dutch Pilsner (Each LME Can adds 22 IBU and and 3 SRM - so recipe totals are 59.7 IBU's and 12.2 SRM)
100gm Pellet hops steeped for 200gm Pellet Hops steeped for 30 minutes at 75C.
3 x S-23 Yeast
Ferment at 15 degrees for 3 days
Then 18 degrees for 3 days
Then 21 degrees for 2 days for diacetyl rest
2 days after crash cool and sediment bottle dump to remove most of the yeast matter, drop pressure and add 100gms dry hops and leave for 2 days before dumping sediment

Pitched yeast when wort was too hot - ~30C, which killed the yeast, so no fermentation.
36 hours later, dumped trub and dead yeast. Rehydrated 3 x S-23 yeast and repitched.

View Count: 685
Brew Count: 1
Last Updated: 2019-09-09 05:17 UTC

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