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Pivo Pils Clone

154 calories 14.7 g 12 oz
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Beer Stats
Method: All Grain
Style: German Pils
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Firestone Walker/BYO
Calories: 154 calories (Per 12oz)
Carbs: 14.7 g (Per 12oz)
Created: Tuesday February 28th 2017
1.047
1.010
4.9%
39.9
3.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb German - Pilsner10 lb Pilsner 38 1.6 100%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Magnum0.75 oz Magnum Hops Pellet 11 Boil 60 min 34.63 27.3%
0.50 oz Spalt0.5 oz Spalt Hops Pellet 4.5 Boil 30 min 5.24 18.2%
0.75 oz Saphir0.75 oz Saphir Hops Pellet 3.7 Boil 0 min 27.3%
0.75 oz Saphir0.75 oz Saphir Hops Pellet 3.7 Dry Hop 6 days 27.3%
2.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 oz Yeast Nutrient Other Boil 15 min.
0.50 each Whirlfloc Fining Boil 5 min.
7 g Calcium Chloride Water Agt Other 0 min.
 
Yeast
Imperial Yeast - L13 Global
Amount:
1 Each
Cost:
Attenuation (custom):
81%
Flocculation:
Medium-low
Optimum Temp:
46 - 56 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 365 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
userwaterprofile-2601
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
10 3 15 5 1 72
The calcium chloride is used if using RO water. Otherwise use a water chemistry calculator
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
First Rest Temperature -- 145 °F 15 min
2nd Rest Infusion -- 155 °F 30 min
Mash Out Infusion -- 168 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.13 12.5  
Mash volume with grains 3.93 15.7  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 5.45 g | 21.8 qt) 5.88 23.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9 36
Equipment Profile Used: System Default
 
Notes

Pitch at 48, aerate with pure oxygen. Ferment at 50. Add dry hops after 4 days of fermentation. After 7 days total, slowly raise temp to 60 for a 3 day diacetyl rest. Slowly lower temp to 34. Once at terminal gravity (about 14 days total) keg beer. Lager at 34 for about one month before serving.

Note: Imperial L13 Global is same strain as White Labs 830.

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  • Last Updated: 2018-09-08 17:03 UTC