New Zealand Pilsner

Method: BIAB
Style: International Pale Lager
Boil Time: 60 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 15.6675 liters
Post Boil Size: 12.5 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 82% (brew house)
Calories: 156 calories (Per 330ml)
Carbs: 15 g (Per 330ml)

Created: Sunday January 8th 2023

Original Gravity:

1.051

Final Gravity:

1.011

ABV (standard):

5.3%

IBU (tinseth):

40.3

SRM (morey):

3.3

Mash pH

5.4

Cost €

1.55

Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
1.72 kg	Weyermann - Barke Pilsner Malt1.71648 kg Barke Pilsner Malt		37.03	1.75	71.4%
0.54 kg	Weyermann - Pale Ale0.539775 kg Pale Ale	2.25 € / kg 1.21 €	39	2.3	23.8%
0.12 kg	Weyermann - Carapils0.124103 kg Carapils		34.5	2.1	4.8%
2.38 kg / 1.21 €

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
5.50 g	Barth-Haas - Hallertauer Magnum5.5 g Hallertauer Magnum Hops	Pellet	13.5	Boil	60 min	17.11	9.2%
5 g	Motueka5 g Motueka Hops	Pellet	7	Boil	10 min	2.92	8.4%
5 g	Nelson Sauvin5 g Nelson Sauvin Hops	Pellet	12.5	Boil	10 min	5.22	8.4%
9 g	Motueka9 g Motueka Hops	Pellet	7	Boil	5 min	2.89	15.1%
9 g	Nelson Sauvin9 g Nelson Sauvin Hops	Pellet	12.5	Boil	5 min	5.17	15.1%
13 g	Motueka13 g Motueka Hops	Pellet	7	Whirlpool at 82 °C	20 min	2.5	21.8%
13 g	Nelson Sauvin13 g Nelson Sauvin Hops	Pellet	12.5	Whirlpool at 82 °C	20 min	4.47	21.8%
59.50 g / 0.00 €

Show Summary View

Amount	Variety	IBU	Bill %
5.50 g	Barth-Haas - Hallertauer Magnum (Pellet) 5.5 g Hallertauer Magnum (Pellet) Hops	17.11	9.2%
27 g	Motueka (Pellet) 27 g Motueka (Pellet) Hops	8.31	45.3%
27 g	Nelson Sauvin (Pellet) 27 g Nelson Sauvin (Pellet) Hops	14.86	45.3%
59.50 g / 0.00 €

Other Ingredients

Amount	Name	Cost	Type	Use	Time
2 g	Irish Moss	0.11 € / g 0.23 €	Fining	Boil	15 min.
2.50 g	Nutrisal	0.04 € / g 0.11 €	Other	Boil	15 min.
0.80 g	Gypsum		Water Agt	Mash	1 hr.
3.52 ml	Lactic acid		Water Agt	Mash	1 hr.
0.34 €

Yeast

White Labs - German Lager Yeast WLP830

Amount:	60 Milliliters	Cost:
Attenuation (avg):	76.5%	Flocculation:	Medium
Optimum Temp:	10 - 13 °C	Starter:	No
Fermentation Temp:	10 °C	Pitch Rate:	1.5 (M cells / ml / ° P) 227 B cells required

0.00 € Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 69 g Temp: 20 °C CO₂ Level: 2.3 Volumes

Target Water Profile

Albert Heijn koolzuurvrij water Romy

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
50	6	20	60	60	50
Mash Chemistry and Brewing Water Calculator

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
9.5 L		Infusion	66 °C	64 °C	60 min

Quick Water Requirements

Water	Liters
Strike water volume (equipment estimates 21.3 L)	18.9
Mash volume with grains (equipment estimates 22.8 L)	20.5
Grain absorption losses	-2.4
Mash Lauter Tun losses	-0.9
Pre boil volume (equipment estimates 18 L)	15.7
Boil off losses	-5.7
Hops absorption losses (first wort, boil, aroma)	-0.2
Post boil Volume (equipment estimates 12.1 L)	12.5
Hops absorption losses (whirlpool, hop stand)	-0.1
WARNING: Exceeded batch size - reduce boil size
Volume into fermentor (equipment estimates 12.4 L)	12
Total:	18.9
Equipment Profile Used:	System Default

Notes

Ferment at 10C and when fermentation slows allow it to rise freely to 12.8C and hold for a week. Then bottle immediately.

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Last Updated: 2023-01-08 14:59 UTC

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New Zealand Pilsner