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2A German Pilsner !!!

146 calories 13.1 g 330 ml
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Beer Stats
Method: All Grain
Style: German Pilsner (Pils)
Boil Time: 90 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 64 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 80% (brew house)
Source: PERFECTA!!!
Calories: 146 calories (Per 330ml)
Carbs: 13.1 g (Per 330ml)
Created: Monday February 15th 2016
1.048
1.009
5.2%
30.4
4.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 kg American - Pilsner8 kg Pilsner 37 1.8 80%
1 kg American - Carapils (Dextrine Malt)1 kg Carapils (Dextrine Malt) 33 1.8 10%
1 kg American - Munich - Light 10L1 kg Munich - Light 10L 33 10 10%
10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Magnum30 g Magnum Hops Pellet 12.7 Boil 60 min 21.58 16.7%
100 g Saaz100 g Saaz Hops Pellet 2.9 Whirlpool at 100 °C 0 min 5.8 55.6%
50 g Hersbrucker50 g Hersbrucker Hops Pellet 3 Whirlpool at 100 °C 0 min 3 27.8%
180 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 g irish moss Fining Boil 15 min.
1 g servomyces Other Boil 15 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
10 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 893 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Agua de Casa
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
63 4 24 43 18 73
5 grs de acido citrico
2 grs de gypsum, cloruro de calcio y cloruro de magnesio a los 33 lts del empaste
6 de acido + 3 de gypsum, clorurode calcio y cloruro de magnesio al sparge.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
33 L Infusion -- 68 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 59.45 L. Suggest reducing initial water volume to 45.4 L and adding 14.05 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 30
Mash volume with grains 36.6
Grain absorption losses -10
Remaining sparge water volume (equipment estimates 40.4 L) 44.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 59.5 L) 64
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 50.8
Hops absorption losses (whirlpool, hop stand) -0.8
Going into fermentor 50
Total: 74.9  
Equipment Profile Used: System Default
 
Notes

fermentar a 9-11 grados hasta 1.025, a partir de ahi subir la temperatura 1 grado cada 12 horas hasta los 19 y dejar ahí hasta la atenuación completa y no se sientan sabores.
bajar la temperatura a 10 (o menos), pasar a secundario agregando gelatina y despues de 3-4 días pasar a los cornis.

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  • Last Updated: 2016-09-26 20:51 UTC