Wellington NZ Pils - Beer Recipe - Brewer's Friend

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Wellington NZ Pils

151 calories 12.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Classic American Pilsner
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 26 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Nils Petter Vogt
Calories: 151 calories (Per 330ml)
Carbs: 12.7 g (Per 330ml)
Created: Monday January 10th 2022
1.050
1.008
5.4%
36.3
3.3
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.70 kg Castle Malting - Château Pilsen 2RS2.7 kg Château Pilsen 2RS 37 1.9 52.9%
0.80 kg Thomas Fawcett - Maris Otter Pale Ale Malt0.8 kg Maris Otter Pale Ale Malt 38 2.65 15.7%
200 g Castle Malting - Château Acid (Malta Acida)200 g Château Acid (Malta Acida) 34 4.1 3.9%
1 kg Flaked Rice1 kg Flaked Rice 40 0.5 19.6%
200 g Belgian - Wheat200 g Wheat 38 1.8 3.9%
200 g Cane Sugar200 g Cane Sugar - (late boil kettle addition) 46 0 3.9%
5.10 kg / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Pacific Jade (13 AA)15 g Pacific Jade (13 AA) Hops Pellet 12.6 Boil 60 min 21.36 17.6%
20 g Motueka (7 AA)20 g Motueka (7 AA) Hops Pellet 7.6 Boil 15 min 8.52 23.5%
20 g Motueka (7 AA)20 g Motueka (7 AA) Hops Pellet 7.6 Boil 5 min 3.42 23.5%
30 g Motueka (7 AA)30 g Motueka (7 AA) Hops Pellet 7.6 Hop Stand at 80 °C 0 min 2.97 35.3%
85 g / kr 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
9 ml Phosphoric acid Water Agt Mash 0 min.
3 g Epsom Salt Water Agt Mash 1 hr.
0.50 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
 
Yeast
Lallemand - LalBrew Diamond Lager
Amount:
2 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
10 - 15 °C
Starter:
No
Fermentation Temp:
13 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 427 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 5 30 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Infusion 66 °C 66 °C 60 min
Infusion 66 °C 75 °C 5 min
Infusion 75 °C 75 °C 10 min
9 L Batch Sparge 75 °C 75 °C 15 min
Starting Mash Thickness: 3.5 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 17.2
Mash volume with grains 20.4
Grain absorption losses -4.9
Remaining sparge water volume (equipment estimates 17.7 L) 17.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29 L) 28.5
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 23.2 L) 26
Hops absorption losses (whirlpool, hop stand) -0.2
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 25.9 L) 23
Total: 34.3  
Equipment Profile Used: System Default
"Wellington NZ Pils" Classic American Pilsner beer recipe by Nils Petter Vogt. All Grain, ABV 5.44%, IBU 36.28, SRM 3.34, Fermentables: (Château Pilsen 2RS, Maris Otter Pale Ale Malt, Château Acid (Malta Acida), Flaked Rice, Wheat, Cane Sugar) Hops: (Pacific Jade (13 AA), Motueka (7 AA)) Other: (Phosphoric acid, Epsom Salt, Gypsum, Salt)
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  • Last Updated: 2022-01-16 18:06 UTC