Alma Mader Premiant Pilsner - Beer Recipe - Brewer's Friend

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Alma Mader Premiant Pilsner

1 calories 0.1 g 1.25 ml
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Beer Stats
Method: All Grain
Style: Bohemian Pilsener
Boil Time: 75 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 34.03 liters
Post Boil Size: 29.03 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Wolf Pack Brewing
Hop Utilization: 99%
Calories: 1 calories (Per 1.25ml)
Carbs: 0.1 g (Per 1.25ml)
Created: Tuesday January 4th 2022
1.046
1.011
4.6%
31.8
3.9
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg Weyermann - Bohemian Pilsner Malt2.5 kg Bohemian Pilsner Malt 36.8 2.43 62.8%
1.20 kg Weyermann - Floor-Malted Bohemian Pilsner1.2 kg Floor-Malted Bohemian Pilsner 36.3 1.9 30.2%
119 g Weyermann - Carafoam119 g Carafoam 34.5 2.2 3%
159 g Weyermann - Acidulated159 g Acidulated 27 3.4 4%
3.98 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
9 g Magnum9 g Magnum Hops Pellet 15 Boil 75 min 20.62 8.5%
20 g Saaz20 g Saaz Hops Pellet 3.5 Boil 15 min 5.08 18.9%
77 g Saaz77 g Saaz Hops Pellet 3.5 Whirlpool at 100 °C 20 min 6.1 72.6%
106 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Yeast Nutrient Other Boil 15 min.
2 g Whirfloc Water Agt Boil 15 min.
 
Yeast
White Labs - Pilsner Lager Yeast WLP800
Amount:
1 Each
Cost:
Attenuation (avg):
74.5%
Flocculation:
Med-High
Optimum Temp:
10 - 13 °C
Starter:
Yes
Fermentation Temp:
10 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 326 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.64 bar       Temp: 20 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13 L Strike 70 °C 65 °C 30 min
30 L Sparge 74 °C 74 °C 15 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 9.9
Mash volume with grains 12.6
Grain absorption losses -4
Remaining sparge water volume (equipment estimates 21.6 L) 29
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.7 L) 34
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 19.4 L) 29
Hops absorption losses (whirlpool, hop stand) -0.4
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 28.6 L) 19
Total: 38.9  
Equipment Profile Used: System Default
 
Notes

https://beerandbrewing.com/recipe-alma-mader-premiant/

“Premiant is our take on a traditional Czech pilsner,” says Alma Mader brewer and cofounder Nick Mader. “We rely on two varieties of Bohemian pilsner malt that help to lay a bready malt foundation, which balances the spicy and snappy Saaz bitterness. Floral and dried-lemon aromas, effortlessly crisp, and a perfect pairing with absolutely anything.”

ALL-GRAIN

Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.046
FG: 1.008
IBUs: 35
ABV: 5%

MALT/GRAIN BILL
5.55 lb (2.5 kg) Weyermann Bohemian Pilsner
2.65 lb (1.2 kg) Weyermann Floor-Malted Bohemian Pilsner
5.6 oz (159 g) Weyermann Acidulated (see below)
4.2 oz (119 g) Weyermann Carafoam

HOPS SCHEDULE
0.3 oz (9 g) Hallertauer Magnum at 75 minutes [15 IBUs]
0.7 oz (20 g) Saaz at 15 minutes [5 IBUs]
2.7 oz (77 g) Saaz at whirlpool [15 IBUs]

YEAST
White Labs WLP800 Pilsner Lager or other Czech lager strain

DIRECTIONS
Mill the grains and mash at 149°F (65°C) for 30 minutes. Aim for a mash pH of 5.2–5.25, adjusting acidulated malt as necessary. Use an iodine test to ensure starch conversion (see “On the Road to Conversion,” beerandbrewing .com). Vorlauf until your runnings are clear, then run off into the kettle. Sparge at 166°F (74°C) and top up as necessary to get 6 gallons (23 l) of wort—or more, depending on your evaporation rate. Boil for 75 minutes, adding hops according to the schedule. After the boil, do a whirlpool step: Stir for 5 minutes to create a vortex, add hops, and allow 20 minutes to settle. Chill to about 47°F (8°C), aerate thoroughly, and add plenty of healthy yeast. Ferment at 50°F (10°C), allowing the temperature to rise on Day 5 or 6 for a diacetyl rest. Once fermentation is complete and the beer is clear of diacetyl, crash to 32°F (0°C). Drop the yeast or rack into secondary and lager for at least 3 weeks. Filter and/or fine as desired before packaging.

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  • Last Updated: 2022-01-04 22:36 UTC