German PILSNER - Beer Recipe - Brewer's Friend

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German PILSNER

146 calories 13.8 g 330 ml
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Beer Stats
Method: BIAB
Style: German Pils
Boil Time: 90 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 31 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Matt Welz’s German Pilsner
Calories: 146 calories (Per 330ml)
Carbs: 13.8 g (Per 330ml)
Created: Thursday December 28th 2017
1.048
1.010
5.0%
34.9
3.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5,500 g Belgian - Pilsner5500 g Pilsner 37 1.6 96.2%
220 g German - Wheat Malt220 g Wheat Malt 37 2 3.8%
5,720 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Aurora25 g Aurora Hops Pellet 10.3 Boil 60 min 28.92 20%
40 g Hallertau Mittelfruh40 g Hallertau Mittelfruh Hops Pellet 2.7 Boil 15 min 6.02 32%
20 g Hallertau Mittelfruh20 g Hallertau Mittelfruh Hops Pellet 2.7 Aroma 0 min 16%
40 g Hallertau Mittelfruh40 g Hallertau Mittelfruh Hops Pellet 2.7 Dry Hop 3 days 32%
125 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tbsp irish moss Fining Boil 15 min.
 
Yeast
Mangrove Jack - Bavarian Lager M76
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
7 - 14 °C
Starter:
No
Fermentation Temp:
10 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO
76.3 16.0 14.6 22.4 25.1 5.986

Dodaj:
1g CaSO4
1g NaCl

pH: 5.35
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
37 L -- -- 65 °C 90 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 40.6 L) 37.6
Mash volume with grains (equipment estimates 44.4 L) 41.4
Grain absorption losses -5.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 34 L) 31
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 25
Volume into fermentor 25
Total: 37.6  
Equipment Profile Used: System Default
 
Notes

6 vrečk kvasa - cold pitching

Ferment at 10°C, increasing temperature to 16°C towards the end of primary fermentation. Transfer to a secondary fermenter and lager at 2-5˚C for 6-8 weeks. Bottle or keg for 2.5 vols. CO2.

Dry hop - ko se izvaja D-rest.

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  • Last Updated: 2017-12-28 13:55 UTC