Pat's Pilsner - Beer Recipe - Brewer's Friend

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Pat's Pilsner

198 calories 19.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Czech Pale Lager
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 198 calories (Per 12oz)
Carbs: 19.8 g (Per 12oz)
Created: Tuesday June 13th 2023
1.060
1.014
6.1%
49.8
3.7
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
22 lb Great Western - Superior Pilsen (1.6 °L)22 lb Superior Pilsen (1.6 °L) 35 1.6 81.5%
4 lb Belgian - Pilsner4 lb Pilsner 37 1.6 14.8%
1 lb Rice Hulls1 lb Rice Hulls 0 0 3.7%
27 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Saaz3 oz Saaz Hops Pellet 4.5 First Wort 0 min 28.14 30%
2 oz Tettnanger2 oz Tettnanger Hops Pellet 3 Boil 60 min 10.63 20%
3 oz Saaz3 oz Saaz Hops Pellet 4.5 Boil 10 min 8.67 30%
2 oz Saaz2 oz Saaz Hops Pellet 3.5 Whirlpool 0 min 2.38 20%
10 oz / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 215 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Rosamond, California carbon filtered H20
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
32 7 53 30 45 124
Worked with Dylan and came up:
dilute mash with 6 gallons distilled
dilute sparge with 3.5 gallons of distilled
add 3 grams Gypsum (CaS04) to mash
add 1 gram Calcium Chloride to mash
add 10ml lactic acid to the mash
add 1.8 grams Gypsum (CaSO4) to boil
add .6 grams Calcium Chloride to boil
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Batch Sparge 130 °F 130 °F 20 min
Batch Sparge 130 °F 158 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.63 gal (54.5 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.63 gal (6.5 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 12.29 gal (49.14 qt). Suggest reducing strike water volume to 9.84 gal (39.36 qt) and adding 0.29 gal (1.14 qt) sparge/top-off. 10.13 40.5  
Strike water volume at mash thickness of 1.5 qt/lb 10.13 40.5  
Mash volume with grains 12.29 49.1  
Grain absorption losses -3.38 -13.5  
Remaining sparge water volume (equipment estimates 7.13 g | 28.5 qt) 7.5 30  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.63 g | 54.5 qt) 14 56  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.3 -1.2  
Post boil Volume 11.08 44.3  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Going into fermentor 11 44  
Total: 17.63 70.5
Equipment Profile Used: System Default
 
Notes

Yeast is from Pat's Pale Lager (SafLager 34/70)

possible mash schedule:
Strike 6 gal (3 distilled, 3 Rosamond) to 147.4 for a mash thickness of 1.09 qt/lb

Infuse Add 6 gal (3 distilled, 3 Rosamond) at 91.1 to change temp from130 to 158

Infuse Add 5.2 gal (3.5 distilled, 1.7 Rosamond at 200.6 to change temp from 158 to 170

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  • Last Updated: 2023-06-18 20:01 UTC