New Zealand Bo-Pils - Beer Recipe - Brewer's Friend

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New Zealand Bo-Pils

168 calories 16.9 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Bohemian Pilsener
Boil Time: 90 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Post Boil Size: 12 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 85% (brew house)
Source: Samwhois75
Calories: 168 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)
Created: Saturday October 23rd 2021
1.051
1.012
5.1%
44.7
4.6
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 lb Briess - Synergy Select Pilsen Malt7.5 lb Synergy Select Pilsen Malt 38.3 1.8 38.7%
4 oz German - Acidulated Malt4 oz Acidulated Malt 27 3.4 1.3%
0.50 lb Bestmalz - BEST Chit Malt0.5 lb BEST Chit Malt 23 1.4 2.6%
2 oz German - Melanoidin2 oz Melanoidin 37 25 0.6%
4 lb Rahr - White Wheat4 lb White Wheat 39.1 3.2 20.6%
6 lb Rahr - Standard 2-Row6 lb Standard 2-Row 36.8 1.8 31%
1 lb Briess - Aromatic Munich Malt 20L1 lb Aromatic Munich Malt 20L 35.4 20 5.2%
19.37 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz BSG - Pacifica1 oz Pacifica Hops Pellet 5.5 Boil 60 min 9.2 16.7%
1 oz Nelson Sauvin1 oz Nelson Sauvin Hops Pellet 12.5 Boil 60 min 20.92 16.7%
1 oz Pacifica1 oz Pacifica Hops Pellet 5 Boil 15 min 4.15 16.7%
1 oz Nelson Sauvin1 oz Nelson Sauvin Hops Pellet 12.5 Boil 15 min 10.38 16.7%
1 oz Nelson Sauvin1 oz Nelson Sauvin Hops Pellet 12.5 Boil 0 min 16.7%
1 oz Pacifica1 oz Pacifica Hops Pellet 5 Boil 0 min 16.7%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp Gypsum (Calcium Sulfate) Water Agt Mash --
1.50 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
2 g Salt Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® KÖLN KÖLSCH KOLSCH STYLE ALE YEAST
Amount:
11 Grams
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
59 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 201 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.65 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature 152 °F 152 °F 20 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 14.48 gal (57.9 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 2.48 gal (9.9 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 17.97 gal (71.89 qt). Suggest reducing initial water volume to 10.45 gal (41.8 qt) and adding 5.97 gal (23.89 qt) sparge/top-off. 16.42 65.7  
Heat water added to kettle (equipment estimates 16.9 g | 67.6 qt) 16.42 65.7  
Mash volume with grains (equipment estimates 16.9 g | 67.6 qt) 17.97 71.9  
Grain absorption losses (steeping) -2.42 -9.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 14.48 g | 57.9 qt) 14 56  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil volume 12 48  
Going into fermentor 12 48  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 16.42 65.7
Equipment Profile Used: System Default
 
Notes

At end of boil adjust Ph to 5.2 with phosphoric acid 75%


X5 gallons with Lallemand Farmhouse yeast with fruit
added to secondary.

Start with 1tsp calcium chloride and sulfate. Check ph and add more salts if needed

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  • Last Updated: 2022-02-18 14:41 UTC