Saaz Pilsneri - Beer Recipe - Brewer's Friend

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Saaz Pilsneri

170 calories 18.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Bohemian Pilsener
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 170 calories (Per 330ml)
Carbs: 18.4 g (Per 330ml)
Created: Saturday November 4th 2017
1.055
1.015
5.2%
41.7
4.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg Finland - Pilsner Malt4.5 kg Pilsner Malt 37 2 95.7%
0.20 kg Finland - Crystal Malt 500.2 kg Crystal Malt 50 35 19 4.3%
4.70 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
90 g Saaz90 g Saaz Hops Pellet 3.5 Boil 60 min 39.34 45%
15 g Saaz15 g Saaz Hops Pellet 3.5 Aroma 10 min 2.38 7.5%
35 g Saaz35 g Saaz Hops Pellet 3.5 Aroma 0 min 17.5%
60 g Saaz60 g Saaz Hops Pellet 3.5 Dry Hop 10 days 30%
200 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp Irish Moss Fining Boil 10 min.
8 ml Lactic acid (80 %) Water Agt Mash --
 
Yeast
Mangrove Jack - Bohemian Lager Yeast M84
Amount:
1 Each
Cost:
Attenuation (custom):
70%
Flocculation:
High
Optimum Temp:
10 - 15 °C
Starter:
Yes
Fermentation Temp:
12 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 427 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Force carb       Amount: 10 days       CO2 Level: 2.5 Volumes
 
Target Water Profile
Rusko, Tampere
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
20 2 3 4 26 40
Ajust mash to pH 5.2 - 5.3 with lactic acid

http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=CDXQP3X
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23 L Protein rest Infusion -- 50 °C 20 min
8 L 20 min rest @ 65 °C, boil for 5 min Decoction -- 65 °C 20 min
23 L Conversion rest Infusion -- 65 °C 30 min
8 L 20 min rest @ 72°C, boil for 20 min Decoction -- 72 °C --
23 L Mash out Temperature -- 76 °C --
6 L Sparge -- 76 °C --
23 L Dough in rest Infusion -- 35 °C 15 min
8 L 20 min rest @ 65°C, boil 5 min Decoction -- 65 °C 25 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 17.2
Mash volume with grains 20.3
Grain absorption losses -4.7
Remaining sparge water volume (equipment estimates 18.7 L) 13.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.3 L) 25
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil Volume 21
Going into fermentor 21
Total: 30.6  
Equipment Profile Used: System Default
 
Notes

Two step-yeast starter w/ stir plate @ room temp

  • Decant after cold crashing

    Decotion mash:
  • Heat water to 35 °C and mash 20 min
  • Take 8L of the mash for decotion step 1
  • Add decotion to the mash tun and stir, check temp 50 °C
  • Heat water to 50 °C and mash for 20 min
  • Take 8L of the mash for decotion step 2
  • Add decotion to the mash tun and stir, check temp 65 °C
  • Take 8L of the mash for decotion step 3
  • Add decotion to the mash tun and stir, check temp 76 °C
  • Lauter and sparge with 6L of 76 °C water
    (total mashing time 120+ min)

    Fermenteation
  • Ferment @ 12 °C for 2 weeks
  • Diacetyl rest @ 16 °C for until fermentation completed
  • Rack to keg and force carb to 2.5 vol CO2 (10 psi, 2 °C)
  • Lager @ 4 °C for 2-4 weeks
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2017-12-29 15:44 UTC