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Pilsner 2.1 (1/2 Batch)

160 calories 15 g 12 oz
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Beer Stats
Method: All Grain
Style: Bohemian Pilsener
Boil Time: 60 min
Batch Size: 116.25 gallons (fermentor volume)
Pre Boil Size: 141.38 gallons
Post Boil Size: 131.5 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 63% (brew house)
Source: C$
No Chill: 30 minute extended hop boil time
Hop Utilization: 98%
Calories: 160 calories (Per 12oz)
Carbs: 15 g (Per 12oz)
Created: Tuesday October 17th 2023
1.049
1.010
5.2%
45.0
4.8
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
165 lb Weyermann - Eraclea Pilsner165 lb Eraclea Pilsner 37.03 1.75 66.5%
55 lb Weyermann - Vienna Malt55 lb Vienna Malt 37 3.5 22.2%
27.50 lb Weyermann - Carapils27.5 lb Carapils 34.5 2.1 11.1%
0.75 lb Weyermann - CaraAroma0.75 lb CaraAroma 36 140 0.3%
248.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 oz Saphir8 oz Saphir Hops Pellet 4.25 Boil 55 min 6 6.2%
28 oz Amarillo28 oz Amarillo Hops Pellet 8.6 Boil 1 min 31.26 21.5%
14 oz Saphir14 oz Saphir Hops Pellet 4.25 Boil 1 min 7.72 10.8%
64 oz Amarillo64 oz Amarillo Hops Pellet 8.6 Dry Hop at 53 °F 5 days 49.2%
16 oz Saphir16 oz Saphir Hops Pellet 4.25 Dry Hop at 53 °F 5 days 12.3%
130 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
46.38 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
12.90 g Epsom Salt Water Agt Mash 1 hr.
88.54 g gypsum (calcium sulfate) Water Agt Mash 1 hr.
3.50 oz Lactic acid Water Agt Mash 0 min.
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
4 Liters
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
No
Fermentation Temp:
53 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 2673 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 12.15 psi       Temp: 34 °F       CO2 Level: 2.8 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60.6 3.9 10 53.1 85 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
93.09 gal Strike 166 °F 149 °F 60 min
84.32 gal Fly Sparge 187 °F 170 °F --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 119.63 gal (478.5 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 107.63 gal (430.5 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 112.95 gal (451.82 qt) 93.09 372.4  
Strike water volume at mash thickness of 1.5 qt/lb 93.09 372.4  
Mash volume with grains 112.95 451.8  
Grain absorption losses -31.03 -124.1  
Remaining sparge water volume (equipment estimates 57.81 g | 231.3 qt) 79.57 318.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 119.63 g | 478.5 qt) 141.38 565.5  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -1.88 -7.5  
Post boil Volume (equipment estimates 116.25 g | 465 qt) 131.5 526  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 131.5 g | 526 qt) 116.25 465  
Total: 172.66 690.6
Equipment Profile Used: System Default
 
Notes

Mash 149 F, hold for 30 mins
Raise to 156 F, hold for 30 mins
Sparge with remaining H20
Capture volume in BK

Pitch Temp: 53 F
Fermentation Temp: 53 F (14 days)

On day 15, add dry hops - CO2 purge!

On day 18, drop temp ~4 F each day for 5 days

Hold at 33 F for 5 more days

Carbonate tank to ~7 PSI

THEN...dump cone

Carbonate to 2.6-2.8

Store cold (rack to kegs or keep in serving tank for 14 days)

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  • Last Updated: 2023-10-17 14:32 UTC