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BOHEMIAN PILSNER

179 calories 14.7 g 330 ml
Beer Stats
Method: All Grain
Style: Bohemian Pilsener
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 24 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 75% (brew house)
Source: ALAN ROQUE
Calories: 179 calories (Per 330ml)
Carbs: 14.7 g (Per 330ml)
Created Wednesday May 11th 2016
1.059
1.009
6.5%
16.4
5.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.80 kg German - Pilsner4.8 kg Pilsner 38 1.6 92.1%
0.31 kg German - CaraHell0.305 kg CaraHell 34 11 5.9%
0.11 kg German - CaraMunich II0.105 kg CaraMunich II 34 46 2%
5.21 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Saaz25 g Saaz Hops Pellet 3.5 Boil 90 min 11.19 50%
25 g Saaz25 g Saaz Hops Pellet 3.5 Boil 15 min 5.19 50%
50 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
17 L 66ºC - 90 MINUTOS Infusion 66 °C 75 min
17 L 76º - 10 MINUTOS Temperature 76 °C 10 min
Starting Mash Thickness: 3 L/kg
 
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:
12 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 228 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Recipe was last saved using Metric units, but you are currently using US units. Adjusting volumes to US units    
Strike water volume at mash thickness of 1.44 qt/lb 4.13 16.5  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 5.36 g | 21.4 qt) 3.83 15.3  
Mash Lauter Tun losses -0.24 -1  
Pre boil volume (equipment estimates 7.87 g | 31.5 qt) 6.34 25.4  
Boil off losses -2.26 -9  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 5.55 22.2  
Going into fermentor 5.55 22.2  
Total: 7.95 31.8
 
Notes

15 LITROS MOSTURA
20 LITROS LAVAGEM - 76ºC

1 tablete de whirlfloc (15 mins)


  • OBS: FAZER BOA RECIRCULAÇÃO E UMA BOA LAVAGEM PARA LIMPAR BEM A CERVEJA.

  • FERMENTAÇÃO - 02 SAQUINHO S-23
    12ºC POR VOLTA DE 8 dias e mais 16ºC por 3 dias - PARA REDUZIR
    DIACETIL -


  • MATURAÇÃO: 0ºC - 15 DIAS

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  • Last Updated: 2017-05-23 11:24 UTC