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KPils

153 calories 15.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Bohemian Pilsener
Boil Time: 90 min
Batch Size: 24 liters (ending kettle volume)
Pre Boil Size: 30.8 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 85% (ending kettle)
Source: Patricio Marshall
Calories: 153 calories (Per 330ml)
Carbs: 15.5 g (Per 330ml)
Created: Sunday May 26th 2013
1.050
1.012
5.1%
41.4
3.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.61 kg Gladfield Pilsner4.606 kg Gladfield Pilsner 35.7 1.92 98%
0.09 kg Gladfield Aurora0.094 kg Gladfield Aurora 36.2 29 2%
4.70 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Motueka5 g Motueka Hops Pellet 7 Boil 90 min 4.38 4.8%
10 g Southern Cross10 g Southern Cross Hops Pellet 12.5 Boil 90 min 15.66 9.5%
10 g Motueka10 g Motueka Hops Pellet 7 Boil 30 min 6.3 9.5%
5 g Southern Cross5 g Southern Cross Hops Pellet 12.5 Boil 30 min 5.62 4.8%
10 g Motueka10 g Motueka Hops Pellet 7 Boil 20 min 4.96 9.5%
5 g Southern Cross5 g Southern Cross Hops Pellet 12.5 Boil 20 min 4.43 4.8%
40 g Motueka40 g Motueka Hops Pellet 7 Whirlpool at 85 °C 30 min 38.1%
20 g Southern Cross20 g Southern Cross Hops Pellet 12.5 Whirlpool at 85 °C 30 min 19%
105 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium sulphate Water Agt Mash --
1.50 g Calcium chloride Water Agt Mash --
5.70 ml Lactic acid Water Agt Mash --
0.25 tsp Super moss Fining Boil 10 min.
2.40 g Wyeast nutrient Other Boil 10 min.
 
Yeast
Wyeast - Czech Pils 2278
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Med-High
Optimum Temp:
10 - 14 °C
Starter:
Yes
Fermentation Temp:
10 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 446 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Kpils
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
30 5 10 35 35 0
Add calcium sulphate and chloride to mash. Target mash pH of 5.3.

Acidify 23.5 litres of water for sparging with 0.8ml of lactic acid.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.4 L Infusion -- 63 °C 30 min
Temperature -- 70 °C 30 min
Temperature -- 76 °C 15 min
Sparge -- 76 °C 40 min
Starting Mash Thickness: 3.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 16.5
Mash volume with grains 19.6
Grain absorption losses -4.7
Remaining sparge water volume 20
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32.8 L) 30.8
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume (equipment estimates 22 L) 24
Hops absorption losses (whirlpool, hop stand) -0.3
Estimated amount in fermentor 23.7
Total: 36.4  
Equipment Profile Used: System Default
 
Notes

Pilsner with NZ hops.

90 minute hops are FWH.

After boil cool wort to 85c and then add whirlpool hops and whirlpool for 30 minutes.

Traditional fermentation: Start fermentation at 6℃ and allow to increase to a max of 10℃. Maintain for 5 - 8 days. Once 80% of desired attentuation is achieved start reducing temp by 0.5℃ per day until temp is 4℃. Transfer to keg with spunding valve and place in keezer for at least one month to finish. Hold until fermentation is finished. Transfer to serving keg.

Alternative fermentation: Start fermentation at 6c and allow to rise to a max of 10c. Hold at 10c until close to FG (6-8 days) and then increase to 16-20c for accelerated maturation. Hold until FG is achieved and no diacetyl is present (2-3 days) and then crash to -1c. Transfer to keg and hold at -1 for 1 week. Transfer to serving keg.

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  • Last Updated: 2015-09-04 20:40 UTC