Imperial Rice Pilsner - Beer Recipe - Brewer's Friend

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Imperial Rice Pilsner

251 calories 22.9 g 12 oz
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Beer Stats
Method: All Grain
Style: International Pale Lager
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Zymurgy
Calories: 251 calories (Per 12oz)
Carbs: 22.9 g (Per 12oz)
Created: Wednesday April 25th 2018
1.076
1.015
8.0%
45.8
3.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb German - Pilsner10 lb Pilsner 38 1.6 64%
5 lb Flaked Rice5 lb Flaked Rice 40 0.5 32%
5 oz German - Acidulated Malt5 oz Acidulated Malt 27 3.4 2%
5 oz German - CaraFoam5 oz CaraFoam 37 1.8 2%
15.62 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Spalt1 oz Spalt Hops Pellet 4.5 First Wort 0 min 16.21 14.3%
1 oz Spalt1 oz Spalt Hops Pellet 4.5 Boil 10 min 5.34 14.3%
2 oz Spalt2 oz Spalt Hops Pellet 4.5 Boil 5 min 5.87 28.6%
3 oz Spalt3 oz Spalt Hops Leaf/Whole 4.5 Whirlpool at 190 °F 20 min 18.38 42.9%
7 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 15 min.
 
Yeast
White Labs - Czech Budejovice Lager Yeast WLP802
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
No
Fermentation Temp:
49 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Protein Rest Infusion -- 122 °F 20 min
Main Rest Infusion -- 149 °F 50 min
Mash-out Infusion -- 168 °F 10 min
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 6.84 27.3  
Mash volume with grains 8.09 32.3  
Grain absorption losses -1.95 -7.8  
Remaining sparge water volume (equipment estimates 2.63 g | 10.5 qt) 2.87 11.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.26 g | 29.1 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 5.61 22.5  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.5  
Going into fermentor 5.5 22  
Total: 9.7 38.8
Equipment Profile Used: System Default
 
Notes

Ferment at 48 until signs of fermentation are evident. Ferment at 50 for the next two weeks. Allow temperature to free-rise to 55 and ferment until activity slows. Conduct a long diacetyl at 60 until terminal gravity is reached (7-14 days) before cold crashing to lagering temperature. Cold condition for at least 1 month at 35, although 3 months is better.

1.073 expected OG. 1.013 expected FG.

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  • Last Updated: 2018-04-27 15:43 UTC