New Zealand Pils - Beer Recipe - Brewer's Friend

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New Zealand Pils

182 calories 19 g 12 oz
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Beer Stats
Method: BIAB
Style: Experimental Beer
Boil Time: 75 min
Batch Size: 6.5 gallons (ending kettle volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Allen
Calories: 182 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created: Tuesday January 15th 2019
1.055
1.014
5.3%
36.8
3.5
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb German - Pilsner6.5 lb Pilsner 38 1.6 51.4%
5.50 lb American - Pale 2-Row5.5 lb Pale 2-Row 37 1.8 43.5%
0.50 lb American - White Wheat0.5 lb White Wheat 40 2.8 4%
0.15 lb German - Acidulated Malt0.15 lb Acidulated Malt 27 3.4 1.2%
12.65 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Galena0.5 oz Galena Hops Pellet 13 Boil 60 min 23.08 14.3%
1 oz Citra1 oz Citra Hops Pellet 11 Boil 10 min 8.49 28.6%
1 oz Wakatu1 oz Wakatu Hops Pellet 7.5 Boil 5 min 4.32 28.6%
1 oz Wakatu1 oz Wakatu Hops Pellet 7.5 Boil 1 min 0.86 28.6%
3.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4.50 g Gypsum Water Agt Mash 1 hr.
2.25 g Calcium Chloride Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
2 Each
Cost:
Attenuation (custom):
72%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
52 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 501 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
RO
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9 gal Infusion -- 150 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 9.83 39.3  
Mash volume with grains 10.84 43.4  
Grain absorption losses -1.58 -6.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.51 g | 34 qt) 8 32  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil volume (equipment estimates 5.99 g | 24 qt) 6.5 26  
Estimated amount in fermentor 6.5 26  
Total: 9.83 39.3
Equipment Profile Used: System Default
 
Notes

Pitched at 2 re-hydrated pack at 50; yeast was on the higher side, closer to 70 (not ideal, but I wanted to get it done)

from pitch time

Raised to 52 after 1 day

Raised to 54 after 2.5 days (would have preferred 3)

Raised to 58 after 5.5 days

Raised to 62 after 10 days

Cold crashed to 38 after 17.5 days

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  • Public: Yup, Shared
  • Last Updated: 2019-07-01 14:16 UTC