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Patsy Pilsner

128 calories 13 g 330 ml
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Beer Stats
Method: All Grain
Style: Festbier
Boil Time: 75 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 15 liters
Post Boil Size: 12 liters
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 68.9% (brew house)
Calories: 128 calories (Per 330ml)
Carbs: 13 g (Per 330ml)
Created: Tuesday December 8th 2020
1.042
1.010
4.2%
30.9
3.0
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg German - Pilsner2 kg Pilsner 38 1.6 85.1%
0.25 kg Flaked Barley0.25 kg Flaked Barley 32 2.2 10.6%
0.10 kg German - Carapils0.1 kg German - Carapils 35 1.3 4.3%
2.35 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Northern Brewer14 g Northern Brewer Hops Pellet 7.8 Boil 75 min 27.98 45.2%
7 g Hallertau Hersbrucker7 g Hallertau Hersbrucker Hops Pellet 4 Boil 10 min 2.49 22.6%
10 g Hallertau Hersbrucker10 g Hallertau Hersbrucker Hops Pellet 4 Boil 1 min 0.42 32.3%
31 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Protafloc Fining Mash 0 min.
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
10 - 13 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 44 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.47 Volumes
 
Target Water Profile
London - SW2 Streatham/Brixton
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 3.5
Mash volume with grains 5.1
Grain absorption losses -2.4
Remaining sparge water volume (equipment estimates 19 L) 14.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 19.3 L) 15
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 12
Going into fermentor 12
Total: 18.3  
Equipment Profile Used: System Default
 
Notes

Fermentation 12c for 1-2 weeks
Conditioning 3c for 4 weeks

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  • Last Updated: 2020-12-08 10:49 UTC