#109 German pils Palmer - Beer Recipe - Brewer's Friend

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#109 German pils Palmer

153 calories 14.8 g 330 ml
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Beer Stats
Method: All Grain
Style: German Pils
Boil Time: 60 min
Batch Size: 27 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 88% (brew house)
Rating:
5.00 (1 Review)

Calories: 153 calories (Per 330ml)
Carbs: 14.8 g (Per 330ml)
Created: Thursday March 1st 2018
1.050
1.011
5.2%
27.8
3.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg Belgian - Pilsner4.5 kg Pilsner 37 1.6 90%
0.25 kg German - Vienna0.25 kg Vienna 37 4 5%
0.25 kg Flaked Barley0.25 kg Flaked Barley 32 2.2 5%
5 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g Hallertau Mittelfruh60 g Hallertau Mittelfruh Hops Pellet 4 Boil 60 min 23.6 60%
20 g Hallertau Mittelfruh20 g Hallertau Mittelfruh Hops Pellet 4 Boil 15 min 3.9 20%
20 g Hallertau Mittelfruh20 g Hallertau Mittelfruh Hops Pellet 4 Boil 1 min 0.34 20%
100 g / $ 0.00
 
Yeast
Crescat Labs - CL011 Bayernfest
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
High
Optimum Temp:
8 - 14 °C
Starter:
Yes
Fermentation Temp:
9 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 502 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
3g MgSO4, 3g CaSO4, 3gCaCl2
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- -- 64 °C --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 15
Mash volume with grains 18.3
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 24.1 L) 20.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33.2 L) 30
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 27
Going into fermentor 27
Total: 35.9  
Equipment Profile Used: System Default
 
Notes

Gravity 1.013, 04.04.18. Bottled.

comments after tasting: balanced malt/hop profile. Flaws:

  • lacks touch of melanoidins (add Melany malt, 4%)
  • lacks crispness (increase CaSO4 to 20g in my water or use RO water and build the salt structure). CaSO4 can also add extra sulphur to the nose which is needed
  • there is CH3CHO, keep yeast healthy and rack off after five days
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  • Last Updated: 2018-04-25 15:05 UTC