Wood Worm Pilsner - Beer Recipe - Brewer's Friend

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Wood Worm Pilsner

157 calories 14.1 g 12 oz
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Beer Stats
Method: Partial Mash
Style: German Pilsner (Pils)
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 55% (brew house)
Source: Dan
Calories: 157 calories (Per 12oz)
Carbs: 14.1 g (Per 12oz)
Created: Wednesday October 4th 2017
1.048
1.009
5.1%
34.9
3.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb German - Pilsner7 lb Pilsner 38 1.6 73.7%
2 lb Dry Malt Extract - Pilsen2 lb Dry Malt Extract - Pilsen - (late boil kettle addition) 42 2 21.1%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 5.3%
9.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Liberty1 oz Liberty Hops Pellet 4 Boil 60 min 16.81 33.3%
1 oz Liberty1 oz Liberty Hops Pellet 4 Boil 40 min 14.75 33.3%
1 oz Liberty1 oz Liberty Hops Pellet 4 Boil 5 min 3.35 33.3%
3 oz / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
53 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal -- -- 155 °F 60 min
2.5 gal Sparge -- 170 °F --
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 7.39 g | 29.6 qt) 4.94 19.8  
Mash volume with grains (equipment estimates 7.39 g | 29.6 qt) 5.54 22.2  
Grain absorption losses (steeping) -0.94 -3.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.46 g | 25.8 qt) 4 16  
Volume increase from sugar/extract (late additions) 0.16 0.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
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: 4.94 19.8
Equipment Profile Used: System Default
 
Notes

Yeast Pinched at 53 degrees, fermented for 7 days.
Raise to 63 degrees for 3 days
Raise to 70 for 3 days
Crash to 33 and clear with gelatin, 5 - 7 days, transfer to keg/secondary, store cold if possible.

Clean taste, perhaps a little too bitter for style. Clear but not quite crystal clear in appearance.

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  • Last Updated: 2018-01-23 23:26 UTC