Fisher Pils

Method: All Grain
Style: Czech Premium Pale Lager
Boil Time: 90 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6.67 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 168 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)

Created: Wednesday September 12th 2018

Original Gravity:

1.051

Final Gravity:

1.012

ABV (standard):

5.1%

IBU (tinseth):

36.7

SRM (morey):

5.4

Mash pH

5.5

Cost $

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
7.75 lb	German - Pilsner7.75 lb Pilsner	38	1.6	74.2%
1 lb	American - White Wheat1 lb White Wheat	40	2.8	9.6%
1 lb	German - Munich Light1 lb Munich Light	37	6	9.6%
0.50 lb	German - CaraHell0.5 lb CaraHell	34	11	4.8%
0.20 lb	German - CaraMunich I0.2 lb CaraMunich I	34	39	1.9%
10.45 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1.50 oz	Saaz1.5 oz Saaz Hops	Pellet	3.4	First Wort	0 min	23.7	42.9%
1 oz	Saaz1 oz Saaz Hops	Pellet	3.4	Boil	30 min	10.32	28.6%
1 oz	Saaz1 oz Saaz Hops	Pellet	3.4	Boil	5 min	2.68	28.6%
3.50 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
3.50 oz	Saaz (Pellet) 3.499999991994 oz Saaz (Pellet) Hops		36.7	100.1%
3.50 oz / $ 0.00

Other Ingredients

Amount	Name	Type	Use	Time
4 g	Calcium Chloride	Water Agt	Mash	1 hr.
2 g	Gypsum	Water Agt	Mash	1 hr.
0.50 g	Epsom Salt	Water Agt	Mash	1 hr.
0.50 g	Table Salt	Water Agt	Mash	1 hr.
1.47 ml	Phosphoric acid	Water Agt	Mash	1 hr.

Yeast

Imperial Yeast - L28 Urkel

Amount:	1 Each	Cost:
Attenuation (custom):	74%	Flocculation:	Medium
Optimum Temp:	52 - 58 °F	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	1.75 (M cells / ml / ° P) 439 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Pilsen (Light Lager)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
50.1	1.6	9.3	74.9	42.2	0
Adjust mash pH to 5.4 Adjust boil pH @10 minutes to 5.2
Mash Chemistry and Brewing Water Calculator

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
	Beta	Temperature	--	146 °F	30 min
	Alpha	Decoction	--	159 °F	30 min
	Sparge	Temperature	--	171 °F	15 min
Starting Mash Thickness: 1.8 qt/lb

Quick Water Requirements

Water	Gallons	Quarts
Strike water volume at mash thickness of 1.8 qt/lb	4.7	18.8
Mash volume with grains	5.54	22.2
Grain absorption losses	-1.31	-5.2
Remaining sparge water volume (equipment estimates 4.49 g \| 17.9 qt)	3.52	14.1
Mash Lauter Tun losses	-0.25	-1
Pre boil volume (equipment estimates 7.63 g \| 30.5 qt)	6.67	26.7
Boil off losses	-2.25	-9
Hops absorption losses (first wort, boil, aroma)	-0.13	-0.5
Post boil Volume	5.25	21
Going into fermentor	5.25	21
Total:	8.23	32.9
Equipment Profile Used:	System Default

Batch Performance

Efficiency:

Conversion Efficiency N/A

Pre-Boil: 69% 26.1 ppg

Ending Kettle Efficiency N/A

Brew House: 67% 25.3 ppg

Wort Volume:

5.4 Gallons

Expected 5.25 Gallons of fermentable wort.
Adjust your equipment profile and calibrate your equipment to dial this in.
Expected OG: 1.051
Actual OG: 1.049

Alcohol and Attenuation:

Pending - N/A

Requires Brew Day Complete and Fermentation Complete log entries with gravity readings.

Amount Packaged:

Pending - N/A

Requires Packaged log entry with a volume reading.

Latest Brew Log

Date	Days	Event	Gravity	Volume	pH	Updated	Comment
10/23/2018 4:24 PM over 5 years ago	+0	Other				2/20/2021 3:43 AM over 3 years ago	I conditioned all the malt the night before and crushed on new roller mill gap of 0.046 in. Could possibly have used a smaller gap but crush was pretty good, most malt was broken but not shredded, kept pretty intact. I stirred the dried malt a few times and stirred a lot during dough in to try and ensure starch separated from husk.
10/23/2018 4:25 PM over 5 years ago	+0	Sample			5.25	2/20/2021 3:43 AM over 3 years ago	pH at ~20-25 mins into 146-degree mash step was 5.25-5.28, surprised it came in a little lower than desired.
10/23/2018 5:45 PM over 5 years ago	+0	Sample			5.38	2/20/2021 3:43 AM over 3 years ago	5.37-5.4 pH at ~40 mins into 159 degree mash rest
10/23/2018 6:45 PM over 5 years ago	+0	Pre-Boil Gravity	1.042	24.6 Liters	5.44	2/20/2021 3:43 AM over 3 years ago
10/23/2018 10:45 PM over 5 years ago	+0	Brew Day Complete	1.049	5.4 Gallons	5.18	2/20/2021 3:43 AM over 3 years ago
10/23/2018 10:54 PM over 5 years ago	+0	Other				2/20/2021 3:43 AM over 3 years ago	Did a multi-stage starter over the course of 2 weeks, brew day kept getting pushed. Probably two 2L starters before a 1.2L starter on brew day. Yeast got active right away. Wort was at about 57-degrees or so after racking to fermentation keg. Chilled in fermentation chamber with the yeast starter. Forgot to add acid at end of the boil to lower pH from "5.4" to "5.2". So I added 3.1g 85% phosphoric acid directly to the wort in the fermentation keg (no yeast added yet). Wort sample pre-acid: 5.38 Wort in fermenter: 5.17-5.19
11/2/2018 4:29 PM over 5 years ago	+10	Packaged	1.013			2/20/2021 3:43 AM over 3 years ago	Keg to keg transfer then filled 6 bottles from serving keg. Hoping for carb through spunding.

Notes

Density of 85% phosphoric acid = 1.685-1.689 g/ml

(grain 30.262 change in pH) / 14.75 = ml 85% phosphoric acid to change boil pH

Adjusting

Swapped out 1 lb Vienna for 1 lb White Wheat.

Was trying to remember why some may mash/boil higher and lower pH at end of boil. Alpha Amalase is more active closer to 5.6 and DMS is boiled off easier at high pH. Lower pH is desired in boil for protein coagulation.

Kai: https://www.homebrewtalk.com/forum/attachments/1437746446595-jpg.292063/

"There is no uniform method for how the pH is used during the process.
The Bavarian method is to mash relatively high with a pH around 5.5 and keep it at that value in the boil until break formation. Then brewmaster treat it differently as well. Some adjust to 5.2 immediately after the break to encourage an even brighter end product, some do it 10-15 minutes before the end.
In Germany there is a trend of mashing much lower, some as low as 5.2, with a minimal dose in the boil.
These all are a matter of preference and style.
In the end they all end up with wort at 5.1-5.2 hitting the fermenter and all use Sauergut. It is "de rigeur""
http://forum.germanbrewing.net/viewtopic.php?f=46&t=207&start=10

"Regardless of style or maltster, the same principle applies:
As the pH increases, protein excretion improves and hop utilisation increases. That's why one is interested in conducting the boil at a pH of 5.4-5.7, seldom outside that range.
Towards the end of the boil the pH naturally has dropped a little and we now lower the pH into the pH 5.2-5.1 range to aid focculation of the proteins, improve taste, colour and biological stability. Usually this is done 10 minutes towards the end of the boil. That's how you get the egg soup effect.
It's quite straightforward"
http://forum.germanbrewing.net/viewtopic.php?f=49&t=174&start=10

"That is not necessarily the main reason for performing a late- or post-boil pH adjustment. DMS removal is aided by boiling at higher pH. My research indicates that German brewers tend to target a modest kettle pH of around 5.4 and dose with saurergut late in their boil to bring the wort pH down several more tenths to suit the yeast and the resulting beer flavor."
http://www.milkthefunk.com/wiki/Dimethyl_Sulfide ctrl+f pH

So boil @ higher pH to reduce DMS, lower pH to ~5.0-5.2 in last 10 minutes for yeast and protein coagulation.

Calculation for adjusting boil pH:
Grain Weight34.25∆pH/11 = ml 88% lactic acid to adjust wort
10.5lb, 5.4->5.2
10.534.25(0.2/11) = 6.5386 ml

Random german brewing ppt: http://www.ahaconference.org/wp-content/uploads/presentations/2008/SteveHolle_GermanBrewing.pdf

Sauergut method: http://forum.germanbrewing.net/viewtopic.php?f=46&t=537&start=10#p8186

Sauergut: https://discussions.probrewer.com/showthread.php?6245-lactic-acid&s=88f328aba6b321ab6b5122872f8447bf&p=15668#post15668

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Last Updated: 2018-10-23 17:46 UTC

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