German Pilsner Nugget Variation - Beer Recipe - Brewer's Friend

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German Pilsner Nugget Variation

145 calories 12.4 g 330 ml
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Beer Stats
Method: All Grain
Style: German Pilsner (Pils)
Boil Time: 60 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 50 liters
Post Boil Size: 37 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Greg Dunning
Calories: 145 calories (Per 330ml)
Carbs: 12.4 g (Per 330ml)
Created: Monday January 24th 2022
1.048
1.008
5.2%
30.6
4.2
5.2
40.40
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 kg Weyermann - Bohemian Pilsner Malt6.5 kg Bohemian Pilsner Malt $ 2.31 / kg
$ 15.02 		36.8 2.43 72.2%
1 kg American - White Wheat1 kg American - White Wheat $ 3.65 / kg
$ 3.65 		40 2.8 11.1%
1 kg Briess - Carapils Malt1 kg Carapils Malt $ 5.08 / kg
$ 5.08 		34.5 1.5 11.1%
0.50 kg Weyermann - Acidulated0.5 kg Acidulated $ 8.99 / kg
$ 4.50 		27 3.4 5.6%
9 kg / $ 28.24
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Nugget28 g Nugget Hops $ 0.06 / g
$ 1.68 		Pellet 14 Boil 60 min 27.64 33.3%
56 g BSG - Willamette56 g Willamette Hops $ 0.08 / g
$ 4.48 		Pellet 4.2 Whirlpool 30 min 2.94 66.7%
84 g / $ 6.16
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
$ 6.00 / each
$ 6.00
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 167 B cells required
$ 6.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Westmount Filtered
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
45 L Strike 50 °C 50 °C 5 min
Raise 10 - Rest 30 Steeping 50 °C 62 °C 40 min
Raise 10 - rest 30 Steeping 62 °C 72 °C 40 min
17 L Sparge 78 °C 78 °C 30 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 27
Mash volume with grains (equipment estimates 29.7 L) 32.9
Grain absorption losses -9
Remaining sparge water volume (equipment estimates 25.7 L) 32.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 42.8 L) 50
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 37
Hops absorption losses (whirlpool, hop stand) -0.3
Top off amount 3.3
Going into fermentor 40
Total: 59.9  
Equipment Profile Used: System Default
 
Notes

Yeast - Slurry from Schramerisch Pils.
Acidulated malt is to try end at a beer ph of 4.25 - 4.3 per brewers notes from KC Bier Pils in Kansas City to liven up the pale pils.

First time use of the Blichmann boil kettle as a mash tun with the false bottom. This is why there is so much mash water because 15 litres is below the false bottom.

Fermentation program.

  1. Chill to 9C before pitching
  2. Ferment at 10C for 2 weeks
  3. Let temp rise to 16C for 3 days diacetyl rest
    4, Condition for 5 weeks at 1C.
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  • Last Updated: 2022-01-25 23:21 UTC