Single Saazer Pilsner - Beer Recipe - Brewer's Friend

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Single Saazer Pilsner

8515 calories 682.9 g 19 L
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Beer Stats
Method: All Grain
Style: Bohemian Pilsener
Boil Time: 60 min
Batch Size: 52 liters (fermentor volume)
Pre Boil Size: 56.2 liters
Post Boil Size: 52.9 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 65% (brew house)
Source: https://www.beerlab.co.za/blogs/recipes/9822370-si
Calories: 8515 calories (Per 19L)
Carbs: 682.9 g (Per 19L)
Created: Saturday November 24th 2018
1.049
1.007
5.5%
37.7
3.9
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 kg Belgian - Pilsner12 kg Pilsner 37 1.6 94.5%
0.50 kg Belgian - Caramel Pils0.5 kg Caramel Pils 34 8 3.9%
0.20 kg Munich - Light 10L0.2 kg Munich - Light 10L 33 10 1.6%
12.70 kg / R 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Nugget15 g Nugget Hops Pellet 11 Boil 60 min 8.35 5.7%
150 g Saaz150 g Saaz Hops Pellet 3.2 Boil 60 min 24.3 56.6%
50 g Saaz50 g Saaz Hops Pellet 3.2 Boil 15 min 4.02 18.9%
50 g Saaz50 g Saaz Hops Pellet 3.2 Boil 3 min 1.01 18.9%
265 g / R 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Irish Moss Fining Boil 15 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
2 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
14 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 948 B cells required
R 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.81 bar       Temp: 5 °C       CO2 Level: 2.4 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Dilute normal tap water with 50% RO water.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
40 L Add water at 72 C to cold mash tun and then add grains. Adjust to 65.5 with hot/cold water Infusion -- 65.5 °C 90 min
18 L Add water and drain Sparge -- 77 °C --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 59.03 L. Suggest reducing initial water volume to 45.4 L and adding 13.63 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 46.48 L. Suggest reducing strike water volume to 37.02 L and adding 1.08 L sparge/top-off. 38.1
Strike water volume at mash thickness of 3 L/kg 38.1
Mash volume with grains 46.5
Grain absorption losses -12.7
Remaining sparge water volume (equipment estimates 34.5 L) 31.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 59 L) 56.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -1.3
Post boil Volume (equipment estimates 52 L) 52.9
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 52.9 L) 52
Total: 69.8  
Equipment Profile Used: System Default
 
Notes

Original Recipe as published on the internet. There are discrepancies in the recipe and I adjusted my recipe to account for it. My effieciency is about 55% (as opposed to 70%) and I adjusted my grain quantities accordingly.

Bohemian Pilsner (All Grain)

A refreshing bright Gold Pilsner with a wonderful floral bouquet thanks to the use of only Saaz hops. This delicate Pilsner is perfectly balanced between hop bitterness and malt sweetness. (One is never enough!)

This beer is ready to drink after two weeks of fermentation and Lagering for one month after.

Serve at 4 °C

Batch size: 20 liters

Efficiency: 70.0%

Original Gravity: 1.049

Final Gravity: 1.012

Alcohol: 4.8%

Bitterness: 45.5 IBU

Boil duration: 60 min

Water needed

13 L @72 C for Mash-in (Mash ratio = 2.6 L of water per kg grain)

20 L @ 76 C for Sparge (Sparge ratio = 1.5 x quantity of Mash Water)


Ingredients

5 kg Pilsner Malt

0.2 kg Pale Crystal Malt (20 L)

0.06 kg Munich type 2

Hops: 104 g Saaz (3.2%) - 60 min

Hops: 25 g Saaz (3.2%) - 15 min (before end of boil)

Hops: 25 g Saaz (3.2 %)- 3 min (before end of boil)

5 ml Irish moss - 15 min (before the end of the boil)

Fermentis Saflager W-34/70 - YEAST


Work order

Heat 13 Liters of water to 72 °C . Add water to (cold) mash tun. Add Grain and mix. Wait for mash temperature to settle at 65.5 °C (you can add boiling water or some ice cubes to adjust the temperature if needed)

Mash for 90 minutes

Heat 21 Liters of water to 76°C . Sparge the grain and drain wort into your brew pot

Bring the wort to the boil and add the first hop addition (104 g Saaz). Boil for 60 minutes

15 minutes before the end of the boil

  • Put immersion chiller in your pot
  • Add Irish moss
  • Add 25 g Saaz
  • Rehydrate yeast in 120 ml tepid water

    3 minutes before the end of the boil
  • Add 25 g Saaz

    At the end of the boil cool down wort to 22 °C and add to the fermenter. Pitch rehydrated yeast

    Ideal fermentation temperature 12 - 15°C

    Ferment for 2 weeks.

    When final gravity has been reached transfer Pilsner to secondary fermenter to Lager. Begin Lagering at 7°C and slowly decrease the temperature to 2 °C over a 2 week period. Bring the beer to 15°C for 3 days before bottling to ensure that fermentation is complete. Allot the beer to carbonate at room temperature for 2 weeks.

    Bottle with 118 g granulated sugar boiled in 200 ml water for 10 minutes & cooled. Gently add to beer and bottle.
    Written by Lynnae Endersby — October 26, 2013
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  • Last Updated: 2022-08-26 13:09 UTC