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Schindee Pils

149 calories 12.3 g 12 oz
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Beer Stats
Method: BIAB
Style: German Pils
Boil Time: 60 min
Batch Size: 5.25 gallons (ending kettle volume)
Pre Boil Size: 4.1 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 80% (ending kettle)
Source: Fats Schindee
Calories: 149 calories (Per 12oz)
Carbs: 12.3 g (Per 12oz)
Created: Wednesday April 5th 2017
1.046
1.007
5.2%
40.0
2.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.88 lb German - Pilsner7.875 lb Pilsner 38 1.6 98.4%
2 oz German - Acidulated Malt2 oz Acidulated Malt 27 3.4 1.6%
8 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.69 oz Magnum0.69 oz Magnum Hops Pellet 15 Boil 60 min 34.54 25.7%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil 10 min 5.44 37.2%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 0 min 37.2%
2.69 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Fining Boil 10 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 341 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Force carb keg       CO2 Level: 2.5 Volumes
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14 qt BIAB Infusion -- 149 °F 60 min
5 qt Dunk sparge in new pot Sparge -- 168 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Batch size mode 'kettle' requires full wort boil. Increase boil size to be greater than batch size.    
Total strike volume 5.35 21.4  
Mash volume with grains 5.99 24  
Grain absorption losses -1 -4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.85 g | 27.4 qt) 4.1 16.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil volume (equipment estimates 2.5 g | 10 qt) 5.25 21  
Estimated amount in fermentor 5.25 21  
Total: 5.35 21.4
Equipment Profile Used: System Default
 
Notes

Partial boil (due to equipment limitations - do full volume boil if possible and adjust hops accordingly)... Top up with RO water to 5.25 gal. Assuming 1 qt trub, rack 5 gal to keg and lager for 6-8 weeks.

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  • Last Updated: 2017-04-05 06:22 UTC