10 Gal New Zealand Pils - Beer Recipe - Brewer's Friend

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10 Gal New Zealand Pils

205 calories 16.4 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 205 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)
Created: Sunday January 26th 2025
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Fermentables
Amount Fermentable Cost PPG °L Bill %
20 lb American - Pilsner20 lb Pilsner 37 1.8 81.6%
3 lb United Kingdom - Maris Otter Pale3 lb Maris Otter Pale 38 3.75 12.2%
1.50 lb American - Carapils (Dextrine Malt)1.5 lb Carapils (Dextrine Malt) 33 1.8 6.1%
24.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz enigma1 oz enigma Hops Pellet 16 Boil 60 min 31.75 20%
0.50 oz Simcoe0.5 oz Simcoe Hops Pellet 12.7 Boil 60 min 12.6 10%
1.50 oz BSG - Motueka1.5 oz Motueka Hops Pellet 5.25 Boil 10 min 5.67 30%
2 oz BSG - Nelson Sauvin2 oz Nelson Sauvin Hops Pellet 10.6 Whirlpool 20 min 7.94 40%
5 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
15 g Epsom Salt Water Agt Mash 1 hr.
6.50 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 205 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
DISTILLED
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60.3 26 0 59.5 166.8 0
gypsum 6.5g
epsm salt 15 g
calcium chloride 7g
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 gal Infusion -- 150 °F 60 min
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 12.68 gal (50.72 qt). Suggest reducing strike water volume to 10.04 gal (40.16 qt) and adding 0.68 gal (2.72 qt) sparge/top-off. 10.72 42.9  
Strike water volume at mash thickness of 1.75 qt/lb 10.72 42.9  
Mash volume with grains 12.68 50.7  
Grain absorption losses -3.06 -12.3  
Remaining sparge water volume (equipment estimates 4.28 g | 17.1 qt) 6.59 26.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 11.69 g | 46.8 qt) 14 56  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 10.08 40.3  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Going into fermentor 10 40  
Total: 17.31 69.3
Equipment Profile Used: System Default
 
Notes

gypsum 6.5g
epsm salt 15 g
calcium chloride 7g

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  • Last Updated: 2025-02-07 02:15 UTC