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Philsner - Pilsner Ale

225 calories 22.5 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Belgian Blond Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Pre Boil Gravity: 1.085 (recipe based estimate)
Efficiency: 70% (brew house)
Source: PDJBrewer
Calories: 225 calories (Per 12oz)
Carbs: 22.5 g (Per 12oz)
Created: Friday February 22nd 2013
1.068
1.016
6.8%
18.2
5.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 lb German - Pilsner3.5 lb Pilsner 38 1.6 33.3%
7 lb Liquid Malt Extract - Light7 lb Liquid Malt Extract - Light 35 4 66.7%
10.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz1 oz Saaz Hops Leaf/Whole 4.2 Boil 60 min 10.64 28.6%
0.50 oz Saaz0.5 oz Saaz Hops Leaf/Whole 4.2 Boil 20 min 3.22 14.3%
0.25 oz Mount Hood0.25 oz Mount Hood Hops Leaf/Whole 6.4 Boil 20 min 2.45 7.1%
0.50 oz Saaz0.5 oz Saaz Hops Leaf/Whole 4.2 Boil 5 min 1.06 14.3%
0.25 oz Mount Hood0.25 oz Mount Hood Hops Leaf/Whole 6.4 Boil 5 min 0.81 7.1%
1 oz Willamette1 oz Willamette Hops Leaf/Whole 5.3 Dry Hop 9 days 28.6%
3.50 oz / $ 0.00
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 314 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: secondary fermentation       Amount: 3/4 cup      
 
Target Water Profile
Bull Run Watershed
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
2 1 2 10 1 9
Bull Run Water Supply Water is first disinfected with chlorine, entering the
system at about 2 parts per million (ppm). At the end of the disinfection process, sodium hydroxide (NaOH) and ammonium hydroxide (NH4OH) are added to the water. Sodium hydroxide (at a dose of
3.5 to 5.0 ppm) is added to raise the pH slightly(approximately 1 pH unit). This helps prevent corrosion of household plumbing and lowers the amount of lead and copper that can leach into the
water. Ammonium hydroxide (aqueous ammonia) is added (at a dose of about 0.35 ppm as NH3-N) to form a long-lasting chloramine disinfectant residual.
Chlorine and ammonia are used in a ratio by weight of approximately 4.9 to 1.ply
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 qt KETTLE Decoction -- 152 °F 45 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.44 g | 25.7 qt) 3.84 15.4  
Mash volume with grains (equipment estimates 6.44 g | 25.7 qt) 4.12 16.5  
Grain absorption losses (steeping) -0.44 -1.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.59 2.4  
Pre boil volume (equipment estimates 6.59 g | 26.4 qt) 4 16  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil volume 5 20  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 3.84 15.4
Equipment Profile Used: System Default
 
Notes

requires two vials of WLP830 or a starter to achieve target of 314 billion cell count.

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  • Last Updated: 2015-03-14 17:43 UTC