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Grolsch Clone

190 calories 16.4 g 0.440 L
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Beer Stats
Method: All Grain
Style: Bohemian Pilsener
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 23.5 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 76% (brew house)
Source: Simon Brew it Bru
Calories: 190 calories (Per 0.440L)
Carbs: 16.4 g (Per 0.440L)
Created: Friday October 25th 2024
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1.047
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n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
3.20 kg Malteurop - Pilsen Malt3.2 kg Pilsen Malt 37.44 3.04 81%
500 g Weyermann - Munich Type I500 g Munich Type I 38 14.51 12.7%
250 g Weyermann - Carapils250 g Carapils 34.5 4.11 6.3%
3,950 g / R 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Mandarina Bavaria20 g Mandarina Bavaria Hops Pellet 8.4 Boil 60 min 23.36 40%
30 g Mandarina Bavaria30 g Mandarina Bavaria Hops Pellet 8.4 Boil 10 min 12.71 60%
50 g / R 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Irish Moss Fining Boil 15 min.
5 g Yeast Nutrient Other Boil 15 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
R 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.68 bar       Temp: 3 °C       CO2 Level: 2.4 Volumes
 
Target Water Profile
RO Water
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
15.5 L Mash In Strike 70 °C 67 °C 60 min
Mash Out 75 °C 75 °C 10 min
12 L Add until pre boil volume reached Sparge 80 °C 77 °C 10 min
Starting Mash Thickness: 3.65 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 14.4
Mash volume with grains 17
Grain absorption losses -4
Remaining sparge water volume (equipment estimates 16.4 L) 13.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26 L) 23.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 20
Going into fermentor 20
Total: 28.4  
Equipment Profile Used: System Default
 
Notes

Ferment at 12C for 6 days, raise to 15 for 2 more days, rasie to 17C for 2 more days. Check that the wort is fully attenuated. If so drop to 5C for minimum 2 weeks and longer for a crisper clearer finish.

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  • Last Updated: 2025-03-06 07:03 UTC