#07 Basic Pilsner - Beer Recipe - Brewer's Friend

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#07 Basic Pilsner

152 calories 13.4 g 330 ml
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Beer Stats
Method: BIAB
Style: International Pale Lager
Boil Time: 60 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 18 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 152 calories (Per 330ml)
Carbs: 13.4 g (Per 330ml)
Created: Monday January 28th 2019
1.050
1.009
5.5%
23.8
3.7
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg American - Pilsner4 kg Pilsner 37 1.8 94.1%
250 g German - Acidulated Malt250 g Acidulated Malt 27 3.4 5.9%
4.25 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Magnum10 g Magnum Hops Pellet 15 Boil 60 min 21.1 50%
10 g Domestic Hallertau10 g Domestic Hallertau Hops Pellet 3.9 Boil 15 min 2.72 50%
20 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Wyeast - Beer Nutrient Water Agt Boil 15 min.
2 each Irish Moss Fining Boil 15 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 78 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.41 g/l
 
Target Water Profile
Hamilton, Ontario, Canada City Water Profile
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
Temperature -- 67 °C 60 min
Temperature -- 76 °C 5 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 29 L) 23.2
Mash volume with grains (equipment estimates 31.8 L) 26
Grain absorption losses -4.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 23.8 L) 18
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 18
Volume into fermentor 18
Total: 23.2  
Equipment Profile Used: System Default
 
Notes

2g gypsym
2g calcium chloride
0.5g baking soda
0.2g potassium metabisulfite
-----------------------------------
move to bottle on day ten and let age at same fermentation spot.

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  • Last Updated: 2020-08-24 18:12 UTC