rice pilsner - Beer Recipe - Brewer's Friend

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rice pilsner

126 calories 9.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Cream Ale
Boil Time: 60 min
Batch Size: 180 gallons (fermentor volume)
Pre Boil Size: 188.5 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Michael Kemp
Calories: 126 calories (Per 12oz)
Carbs: 9.7 g (Per 12oz)
Created: Wednesday October 11th 2023
1.039
1.005
4.5%
6.6
2.6
5.4
90.27
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
160 lb American - Pilsner160 lb Pilsner 37 1.8 59.3%
50 lb US - Rice50 lb Rice $ 0.60 / lb
$ 30.00 		3.22 1 18.5%
10 lb Castle Malting - Château Acid (Malta Acida)10 lb Château Acid (Malta Acida) $ 1.15 / lb
$ 11.50 		34 4.1 3.7%
50 lb Corn Sugar - Dextrose50 lb Corn Sugar - Dextrose $ 0.90 / lb
$ 45.00 		42 0.5 18.5%
270 lbs / $ 86.50
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4.65 oz Azacca4.65 oz Azacca Hops $ 12.96 / lb
$ 3.77 		Pellet 12 Boil 60 min 6.63 44.5%
5.81 oz Saaz5.81 oz Saaz Hops Pellet 3.5 Boil 0 min 55.5%
10.46 oz / $ 3.77
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
3.87 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 2326 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Cincinnati Miller Plant
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
115.81 gal Strike 152 °F 152 °F 60 min
Starting Mash Thickness: 2 qt/lb
Starting Grain Temp: 150 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 181.89 gal (727.57 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 169.89 gal (679.57 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 98.6 gal (394.4 qt) 85 340  
Strike water volume at mash thickness of 2 qt/lb 85 340  
Mash volume with grains 98.6 394.4  
Grain absorption losses -21.25 -85  
Remaining sparge water volume (equipment estimates 108.67 g | 434.7 qt) 115.28 461.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 9.72 38.9  
Pre boil volume (equipment estimates 181.89 g | 727.6 qt) 188.5 754  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.39 -1.6  
Post boil Volume 180 720  
Going into fermentor 180 720  
Total: 200.28 801.1
Equipment Profile Used: System Default
 
Notes

Mash for 45 minutes at 150°F (66°C). Boil for 90 minutes, following the hops and additions schedule. We knock out at 60°F (16°C) and hold overnight. Shoot for a pH going into the fermentor of about 5.2. Once we see visible signs of fermentation, we lower the temperature to 52°F (11°C) and hold for 1 week. We then let the temperature free rise back to 60°F (16°C) for a diacetyl rest for an additional week, then begin to crash to 32°F (0°C) over the course of a week. We then fine it and let it mature for an additional week before transferring, carbonating, and packaging. It should be very drinkable, light and refreshing, yet still showcase a crackery, doughy malt presence from the Pilsner malt.

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  • Last Updated: 2023-11-03 16:37 UTC