Keep Taking The Pils - Beer Recipe - Brewer's Friend

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Keep Taking The Pils

163 calories 13.3 g 330 ml
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Beer Stats
Method: BIAB
Style: German Pilsner (Pils)
Boil Time: 90 min
Batch Size: 62 liters (fermentor volume)
Pre Boil Size: 76.95 liters
Post Boil Size: 67 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 82% (brew house)
Source: Old Men On Ladders
Hop Utilization: 99%
Calories: 163 calories (Per 330ml)
Carbs: 13.3 g (Per 330ml)
Created: Thursday October 27th 2022
1.054
1.008
6.1%
22.9
3.5
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12.50 kg Gladfield - Pilsner Malt12.5 kg Pilsner Malt 37.7 1.93 96.2%
0.50 kg Weyermann - Carafoam0.5 kg Carafoam 34.5 2.2 3.8%
13 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Charles Faram - Perle40 g Perle Hops Pellet 7.5 Boil at 100 °C 60 min 12.49 21.1%
40 g Charles Faram - Perle40 g Perle Hops Pellet 7.5 Boil at 100 °C 15 min 6.2 21.1%
40 g Charles Faram - Perle40 g Perle Hops Pellet 7.5 Boil at 100 °C 5 min 2.49 21.1%
70 g Cascade70 g Cascade Hops Pellet 7 Aroma at 100 °C 2 min 1.73 36.8%
190 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Whirlfloc Water Agt Boil 15 min.
8 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
8 g Gypsum Water Agt Mash 1 hr.
15 ml Lactic acid Water Agt Mash 1 hr.
20 g Yeast Nutrient Other Boil 15 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
34.50 Grams
Cost:
Attenuation (custom):
87%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
12 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 289 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.9 bar       Temp: 2 °C       CO2 Level: 2.8 Volumes
 
Target Water Profile
South East Water Officer 2020
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
80 L Protein rest Infusion 55 °C 50 °C 20 min
Beta amylase rest Infusion 64 °C 62 °C 20 min
Alpha amylase rest Infusion 70 °C 68 °C 40 min
Mash out Temperature 82 °C 78 °C 10 min
5 L Sparge 55 °C 30 °C --
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 71.5 L. Suggest reducing initial water volume to 45.4 L and adding 26.1 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 99.43 L. Suggest reducing initial strike volume to 36.82 L and adding 54.03 L sparge/top-off. 90.9
Strike water volume (equipment estimates 85.4 L) 90.9
Mash volume with grains (equipment estimates 94 L) 99.4
Grain absorption losses -13
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 71.5 L) 77
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -1
Post boil Volume (equipment estimates 62 L) 67
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 67 L) 62
Total: 90.9  
Equipment Profile Used: System Default
 
Notes

Start ferment at 12C then increase to 14C after 3 days. After krausen drop increase gradually to 16C for 24 hr diacetyl rest then gradually ower temp back to 12C for 7 days. Cold crash after approx 2 weeks, fine then larger at 0.5C for 1 week before transfer to bright tank. Larger for a further 3 weeks at 0.5C before bottling.

Super clear and clean tasting Pilsner with lovely floral/fruity yeast character. Great warm weather beer.

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  • Last Updated: 2022-12-23 02:50 UTC