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Saphaaz Pils (9 day turn ferm'd under pressure)

164 calories 15.2 g 12 oz
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Beer Stats
Method: All Grain
Style: German Pilsner (Pils)
Boil Time: 90 min
Batch Size: 28 gallons (fermentor volume)
Pre Boil Size: 30.66 gallons
Post Boil Size: 28 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Matt
Rating:
4.00 (1 Review)

Calories: 164 calories (Per 12oz)
Carbs: 15.2 g (Per 12oz)
Created: Monday April 28th 2025
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n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
52 lb Weyermann - Pilsner52 lb Pilsner 36 1.5 100%
52 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 oz Hop Union - German Saphir5 oz German Saphir Hops Pellet 2.6 Boil 15 min 4.55 45.5%
1 oz Magnum1 oz Magnum Hops Pellet 15.4 First Wort 120 min 12.77 9.1%
5 oz Saaz5 oz Saaz Hops Pellet 8.6 Boil 15 min 15.04 45.5%
11 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 g Yeast Nutrient Other Boil 10 min.
15 g Whirlfloc Water Agt Boil 10 min.
50 ml Biofine Clear Fining Other 2 days
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
70 Grams
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 460 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 23
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17.23 gal Protein Strike 125 °F 125 °F 10 min
Beta Rest Temperature 125 °F 144 °F 30 min
Alpha Rest Temperature 144 °F 155 °F 30 min
Mash Out Temperature 155 °F 168 °F 2 min
15 gal Sparge Sparge 168 °F 168 °F 45 min
Starting Mash Thickness: 1.3 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 30.66 gal (122.65 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 18.66 gal (74.65 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 21.06 gal (84.24 qt). Suggest reducing strike water volume to 7.84 gal (31.36 qt) and adding 9.06 gal (36.24 qt) sparge/top-off. 16.9 67.6  
Strike water volume at mash thickness of 1.3 qt/lb 16.9 67.6  
Mash volume with grains 21.06 84.2  
Grain absorption losses -6.5 -26  
Remaining sparge water volume 20.51 82  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 30.66 122.6  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.41 -1.7  
Post boil Volume 28 112  
Going into fermentor 28 112  
Total: 37.41 149.6
Equipment Profile Used: System Default
 
Notes

Brewhouse efficiency was more like 82% vs 75. Coppered up from 20 gallons to 28. Wasted grain. First wort hopping of Magnum occurred when I had 18 gallons in the kettle (I put it in a little late).

This was an experimental pilsner that we decided to ferment under pressure. We were looking to turn this beer as quick as possible and see how fermenting under pressure would turn out.

After KO at 65F and pitching yeast, we set the spunding valve to .8 bar and fermented for 5 days at 65F until FG was hit and spunding valve activity was slowed considerably. Sensory testing showed no off aromas/off flavors and a forced diacetyl test came out clean. I crashed it on day 5. On day six I dumped the cone and biofined it with 50ml. Day 8 I kegged it out and put it on a constant flow of 40 PSI of CO2. On day 9 the pils was sufficiently carbonated.

So how did our 9 day pilsner turn out...well actually pretty freaking good. Would this win at the GABF, the answer is no. But it is a very drinkable/flavorful beer. Customers liked it. And one of the most renowned beer judges in our state was very surprised at the quality.

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  • Last Updated: 2025-05-13 21:35 UTC