Fisher Pils v2 - Beer Recipe - Brewer's Friend

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Fisher Pils v2

160 calories 15 g 12 oz
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Beer Stats
Method: All Grain
Style: Czech Premium Pale Lager
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.44 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 67% (brew house)
Calories: 160 calories (Per 12oz)
Carbs: 15 g (Per 12oz)
Created: Saturday December 8th 2018
1.049
1.010
5.1%
41.6
5.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.20 lb German - Pilsner7.2 lb Pilsner 38 1.6 74.1%
0.75 lb American - White Wheat0.75 lb White Wheat 40 2.8 7.7%
0.60 lb German - Vienna0.595 lb Vienna 37 4 6.1%
0.44 lb German - CaraHell0.44 lb CaraHell 34 11 4.5%
0.30 lb German - Pale Ale0.3 lb Pale Ale 39 2.3 3.1%
0.28 lb German - Melanoidin0.28 lb Melanoidin 37 25 2.9%
0.16 lb German - Munich Light0.155 lb Munich Light 37 6 1.6%
9.72 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Saphir1.5 oz Saphir Hops Pellet 2.9 First Wort 60 min 21.61 35.3%
1.50 oz Saphir1.5 oz Saphir Hops Pellet 2.9 Boil 30 min 14.11 35.3%
0.63 oz Saphir0.625 oz Saphir Hops Pellet 2.9 Whirlpool 20 min 2.72 14.7%
0.63 oz Saaz0.625 oz Saaz Hops Pellet 3.4 Whirlpool 20 min 3.18 14.7%
4.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
1 g Table Salt Water Agt Mash 1 hr.
 
Yeast
White Labs - Czech Budejovice Lager Yeast WLP802
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.75 (M cells / ml / ° P) 402 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Braukaiser Edel Hell
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 1 5 43 57 30
Mash pH ~5.5 with no acid, adjust to 5.1 with 10-15 min remaining in boil.
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: 1.85 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.85 qt/lb 4.5 18  
Mash volume with grains 5.27 21.1  
Grain absorption losses -1.22 -4.9  
Remaining sparge water volume (equipment estimates 4.38 g | 17.5 qt) 3.41 13.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.41 g | 29.6 qt) 6.44 25.8  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.05 20.2  
Hops absorption losses (whirlpool, hop stand) -0.05 -0.2  
Going into fermentor 5 20  
Total: 7.91 31.6
Equipment Profile Used: System Default
 
Notes

Original recipe was 80% pils, 8% munich light, 8% white wheat, 4% carahell but had to use what I had available.

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: 2019-02-02 19:39 UTC