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200809_nzpils

163 calories 16.7 g 330 ml
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Beer Stats
Method: All Grain
Style: International Pale Lager
Boil Time: 60 min
Batch Size: 19 liters (ending kettle volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 65% (ending kettle)
Calories: 163 calories (Per 330ml)
Carbs: 16.7 g (Per 330ml)
Created: Sunday August 9th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg New Zealand - Pilsner Malt4.5 kg Pilsner Malt 37.3 1.93 90%
0.50 kg American - Wheat0.5 kg Wheat 38 1.8 10%
5 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Motueka20 g Motueka Hops Pellet 7 Boil 60 min 20.36 25%
20 g motueka20 g motueka Hops Pellet 5.5 Aroma 10 min 5.8 25%
20 g Riwaka20 g Riwaka Hops Pellet 5.5 Boil 0 min 25%
20 g Riwaka20 g Riwaka Hops Pellet 5.5 Dry Hop 5 days 25%
80 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 ml Lactic acid Water Agt Mash 0 min.
3 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
2.50 g Gypsum Water Agt Mash 0 min.
8 ml Lactic acid Water Agt Whirlpool 0 min.
 
Yeast
Wyeast - Bohemian Lager 2124
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
9 - 14 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 87 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.57 bar       Temp: 3 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
Parkville
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
4 1 4 8 2 12
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 15
Mash volume with grains 18.3
Grain absorption losses -5
Remaining sparge water volume 15.9
Mash Lauter Tun losses -0.9
Pre boil volume 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil volume 19
Estimated amount in fermentor 19
Total: 30.9  
Equipment Profile Used: System Default
 
Notes

Weyerman extra pale Pilsner
Weyerman Wheat Malt

$52 + $15 (shipping) +$18.70 (additional costs)

8 ml lactic acid added post boil to acidify wort (~ph 5.05) Too Much. Ph meter must be off. crispy boi!


pitched two year old dried yeast :-S @15c



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  • Last Updated: 2020-09-25 10:58 UTC