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Urqell clone, high gravity, IBU

329 calories 25.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Bohemian Pilsener
Boil Time: 90 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.073 (recipe based estimate)
Efficiency: 35% (ending kettle)
Source: AndyBlackwood
Calories: 329 calories (Per 12oz)
Carbs: 25.6 g (Per 12oz)
Created: Saturday May 10th 2014
1.100
1.014
11.3%
39.7
6.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 lb German - Floor-Malted Bohemian Pilsner16 lb Floor-Malted Bohemian Pilsner 38 1.8 65.3%
1 lb German - CaraFoam1 lb CaraFoam 37 1.8 4.1%
2 lb Corn Sugar - Dextrose2 lb Corn Sugar - Dextrose 46 0.5 8.2%
5.50 lb Dry Malt Extract - Pilsen5.5 lb Dry Malt Extract - Pilsen 42 2 22.4%
24.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Saaz2 oz Saaz Hops Leaf/Whole 3.5 Boil 90 min 19.1 22.2%
2 oz Saaz2 oz Saaz Hops Leaf/Whole 3.5 Boil 30 min 13.72 22.2%
2 oz Saaz2 oz Saaz Hops Leaf/Whole 3.5 Boil 10 min 6.47 22.2%
1 oz Saaz1 oz Saaz Hops Leaf/Whole 3.5 Boil 1 min 0.38 11.1%
2 oz Saaz2 oz Saaz Hops Pellet 3.5 Dry Hop 14 days 22.2%
9 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 tsp diammonium phospate yeast nutrient in starter Other Other --
1 each servomyces Other Boil 15 min.
 
Yeast
Wyeast - Urquell Lager 2001
Amount:
1 Each
Cost:
Attenuation (custom):
86%
Flocculation:
Med-High
Optimum Temp:
48 - 58 °F
Starter:
Yes
Fermentation Temp:
48 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 990 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
dough in -- -- 70 °F 15 min
acid rest Decoction -- 95 °F 45 min
Protein rest Decoction -- 127 °F 60 min
Saccharification rest Decoction -- 153 °F 15 min
Mash out Decoction -- 163 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.38 25.5  
Mash volume with grains 7.74 30.9  
Grain absorption losses -2.13 -8.5  
Remaining sparge water volume 2.92 11.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.58 2.3  
Pre boil volume (equipment estimates 8.01 g | 32.1 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.26 -1.1  
Post boil volume (equipment estimates 4.99 g | 20 qt) 5.5 22  
Estimated amount in fermentor 5.5 22  
Total: 9.3 37.2
Equipment Profile Used: System Default
 
Notes

in high gravity lagered beers, yeast population, strength, and alcohol tolerance is a important factor. add yeast nutrient to the first starter step, continue all 3 steps, or more if necessary to exceed the prescribed cell count. Add servomyces yeast nutrient 15 min. before flame out. This thickens cell walls and makes a more effective fermentation, usually exceeding expectations.

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  • Last Updated: 2014-06-09 15:00 UTC