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Saw Down Unda

172 calories 17.8 g 12 oz
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Beer Stats
Method: All Grain
Style: German Pils
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.095 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Robby Narquis
Hop Utilization: 99%
Calories: 172 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
URL: https://www.homebrewersassociation.org/homebrew-recipe/saw-down-unda-new-zealand-style-pilsner/
Created: Wednesday September 27th 2023
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1.052
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5.1%
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n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb LINC Malt - Baronesse Pilsner9.5 lb Baronesse Pilsner 36 1.65 90.5%
1 lb LINC Malt - Baronesse Vienna1 lb Baronesse Vienna 37 5.5 9.5%
10.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz Barth-Haas - Enigma0.4 oz Enigma Hops Pellet 13.5 First Wort 60 min 13.59 21.1%
1.50 oz Yakima Valley Hops - AU Galaxy1.5 oz AU Galaxy Hops Pellet 14 Whirlpool at 170 °F 15 min 8.29 78.9%
1.90 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Irish Moss Fining Mash 0 min.
 
Yeast
Imperial Yeast - L26 Pilgrimage
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
44 - 56 °F
Starter:
No
Fermentation Temp:
55 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 94 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.94 15.8  
Mash volume with grains 4.78 19.1  
Grain absorption losses -1.31 -5.3  
Remaining sparge water volume (equipment estimates 4.7 g | 18.8 qt) 0.63 2.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.07 g | 28.3 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5.56 22.2  
Hops absorption losses (whirlpool, hop stand) -0.06 -0.2  
Going into fermentor 5.5 22  
Total: 4.56 18.3
Equipment Profile Used: System Default
 
Notes

Mash Grain at 148°F (64°C) for 60 minutes (pH between 5.30-5.35)
Add first wort hops
Bring to boil and boil for 60 minutes
Whirlpool hop addition at 170°F (77°C) for 15 minutes
Cool wort to 55°F (13°C) and pitch yeast.
Let ferment at 55°F (13°C) until about 60% complete with fermentation about 4-6 days.
Bump temp to 65°F (18°C) and finish out fermenting.
Cold crash to 38°F (3°C) and add gelatin to fine for 24-48hrs and then keg.

Won Silver in 2023 National Homebrew competition for the Pilsner category.



Award Winning Recipe
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  • Last Updated: 2026-06-07 22:23 UTC