Maltose Falcons 50th NZ Pils - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Maltose Falcons 50th NZ Pils

177 calories 15.8 g 16 oz
brewer logo
Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 90 min
Batch Size: 260 gallons (ending kettle volume)
Pre Boil Size: 275 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 88% (ending kettle)
Source: Rives
Calories: 177 calories (Per 16oz)
Carbs: 15.8 g (Per 16oz)
Created: Sunday July 21st 2024
1.054
1.010
5.8%
35.9
3.0
5.1
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
412.50 lb Weyermann - Pilsner412.5 lb Pilsner 36 1.5 88.7%
27.50 lb Rahr - White Wheat27.5 lb White Wheat 39.1 3.2 5.9%
25 lb Rice Hulls25 lb Rice Hulls 0 0 5.4%
465 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 oz Magnum20 oz Magnum Hops Pellet 12.9 First Wort at 150 °F 90 min 22 10.2%
5 lb 2024 Freestyle Nelson (Sunrise Valley)5 lb 2024 Freestyle Nelson (Sunrise Valley) Hops Pellet 11 Whirlpool at 210 °F 30 min 13.94 40.8%
6 lb 2024 Freestyle Nelson (Sunrise Valley)6 lb 2024 Freestyle Nelson (Sunrise Valley) Hops Pellet 11 Dry Hop at 55 °F 5 days 49%
12.25 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
120 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
20 g Epsom Salt Water Agt Mash 1 hr.
80 g Gypsum Water Agt Mash 1 hr.
245.02 ml Phosphoric acid Water Agt Mash 1 hr.
4 tbsp Fermcap Other Boil 75 min.
40 g Whirlfloc Fining Boil 15 min.
45 g yeastx-82 Other Primary 15 min.
100 ml lactic acid 88% Water Agt Whirlpool 20 min.
60 g ALDC Other Primary --
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Kilograms
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
60 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 4593 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 8.65 psi       Temp: 31 °F       CO2 Level: 2.6 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
56.1 16.6 15 61.3 57 0
strike in with 170 gallons at 163 F (target saccharification rest temp is 150 F)
salts and acids per other ingredients
sparge with ~161 gallons at 175 F
100 ml lactic acid at end of whirlpool to hit pH 5.0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
169 gal Strike 163 °F 150 °F 60 min
161 gal Sparge 175 °F 168 °F 15 min
Starting Mash Thickness: 1.4 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 263 gal (1052 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 251 gal (1004 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 199.95 gal (799.8 qt) 162.75 651  
Strike water volume at mash thickness of 1.4 qt/lb 162.75 651  
Mash volume with grains 199.95 799.8  
Grain absorption losses -58.13 -232.5  
Remaining sparge water volume 170.63 682.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 263 g | 1052 qt) 275 1100  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.75 -3  
Post boil volume (equipment estimates 272 g | 1088 qt) 260 1040  
Hops absorption losses (whirlpool, hop stand) -3 -12  
Estimated amount in fermentor 257 1028  
Total: 333.38 1333.5
Equipment Profile Used: System Default
 
Notes

Run the rakes about 1 revolution every 5 seconds during mash in. Let mash rest another 60 min (75 min total) to ensure full conversion for dry finish, then vorlauf for 15 min for clear wort.

Lauter and sparge very slowly taking between 60 to 90 min to collect 275 gal in kettle. Start pump on lowest speed (20 or 25%?) and restrict output to collect ~45 to 50 gal every 15 min. Keep a layer of sparge water a few inches on top and watch for channeling.

Add fermcap as kettle is filling.

90 min boil for DMS reduction.

Add whirlfloc with 15 min left in boil.

Add whirlpool hops and whirlpool for 15 min. Add 100 ml 88% Lactic Acid at end of whirlpool and then let settle 20 min due to large hop charge. Then knock out to target 60 F.

Add ALDC and YeastX-82 (dissolved in boiling water) directly into FV just before knocking out

Oxygen for 60 min at 1 L/min

repitch 40 lb of thick harvested slurry of W-34/70

Last Updated and Sharing
 
61
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2024-07-29 05:22 UTC