Pivo Plis 2019 - Beer Recipe - Brewer's Friend

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Pivo Plis 2019

192 calories 20.2 g 12 oz
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Beer Stats
Method: All Grain
Style: German Pilsner (Pils)
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 12.5 gallons
Post Boil Size: 11 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 192 calories (Per 12oz)
Carbs: 20.2 g (Per 12oz)
Created: Thursday March 21st 2019
1.058
1.015
5.6%
46.3
3.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
19 lb German - Pilsner19 lb Pilsner 38 1.6 95%
1 lb Rice Hulls1 lb Rice Hulls 0 0 5%
20 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Magnum1.5 oz Magnum Hops Pellet 13.2 Boil 60 min 37.35 27.3%
1 oz Spalt1 oz Spalt Hops Pellet 3.2 Boil 30 min 4.64 18.2%
1.50 oz Northern Brewer - hallertau1.5 oz Northern Brewer - hallertau Hops Pellet 3.8 Whirlpool 0 min 4.27 27.3%
1.50 oz Northern Brewer - hallertau1.5 oz Northern Brewer - hallertau Hops Pellet 3.8 Dry Hop 4 days 27.3%
5.50 oz / $ 0.00
 
Yeast
Wyeast - Bohemian Lager 2124
Amount:
2 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
48 - 58 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.5 (M cells / ml / ° P) 810 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced 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
6 gal Temperature -- 145 °F 15 min
Temperature -- 155 °F 30 min
Temperature -- 168 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 6.25 25  
Mash volume with grains 7.85 31.4  
Grain absorption losses -2.5 -10  
Remaining sparge water volume (equipment estimates 8.15 g | 32.6 qt) 9 36  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 11.65 g | 46.6 qt) 12.5 50  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 10.06 g | 40.2 qt) 11 44  
Hops absorption losses (whirlpool, hop stand) -0.06 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 10.94 g | 43.8 qt) 10 40  
Total: 15.25 61
Equipment Profile Used: System Default
 
Notes

3/21: Made (2) 2L starters with 7.2oz light DME each
Made 20 gallons of RO Water. Added 7g of calcium chloride per 5 gallons
3/23: Brew Day: Started with 6.5 gallons water at 157 deg. Settled at 146.4. Sit for 15 minutes. Was 145 at end of 15 min.
Added 2 gallons of boiling water to get to 159 deg. Stirred to reduce to 156 degrees. Set for 30 minutes.
Turned heat on to get to 168 degrees.
Took 55 minutes to get 12.5 gallons of runoff.
Brought to boil. Added 1.5oz Magnum hops for 60 min
Added 1 oz Spalt Hops for 30 min.
Put whirflock in at 50 minutes.
Added 1.5ox Hallertau at zero minutes
Took 9 minutes to cool to 120 degrees. 28 min to get to 70 deg.
Transfer to carboy at 60 deg. Aerate for 90 seconds.
Brix 14.0 SG 1.057
Set freezer to 50 degrees (noon) put carboys in.
Waited 4 hours and added yeast at 4pm.
3:28: Added .75oz to each carboy for dry hopping
3/31: took out of freezer fod Diacetyl Rest
4/3: Transfered to kegs and put into freezer at 50 degrees for 1 day.
Lower temp 2 degrees per day till get to 34 degrees
5/11: Raised temp in freezer to 40 degrees and started carbonation at 10PSI.

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  • Last Updated: 2020-03-28 14:03 UTC