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Blueberries pilsner

101 calories 11 g 330 ml
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Beer Stats
Method: All Grain
Style: Classic American Pilsner
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 19 liters
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 101 calories (Per 330ml)
Carbs: 11 g (Per 330ml)
Created: Friday March 29th 2019
1.033
1.009
3.2%
31.5
5.2
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2.87 kg American - Pilsner2.87 kg Pilsner 37 3.31 98.7%
37.93 g German - Acidulated Malt37.93 g Acidulated Malt 27 7.58 1.3%
2.91 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8.53 g Columbus8.53 g Columbus Hops Pellet 15 Boil 60 min 19.92 24.3%
2.84 g Columbus2.84 g Columbus Hops Pellet 15 Boil 45 min 6.09 8.1%
4.75 g Columbus4.75 g Columbus Hops Pellet 15 Boil 15 min 5.5 13.5%
18.97 g Columbus18.97 g Columbus Hops Pellet 15 Boil 0 min 54.1%
35.09 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
18.96 g Proteína de cañamo Herb Boil 0 min.
113.80 g Freeze dried blueberries Other Primary 0 min.
 
Yeast
White Labs - Pilsner Lager Yeast WLP800
Amount:
1 Each
Cost:
Attenuation (avg):
74.5%
Flocculation:
Med-High
Optimum Temp:
10 - 13 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 55 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
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
Infusion -- 68 °C 90 min
Starting Mash Thickness: 2.9 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.9 L/kg 8.4
Mash volume with grains 10.4
Grain absorption losses -2.9
Remaining sparge water volume (equipment estimates 20.3 L) 14.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.9 L) 19
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 19
Going into fermentor 19
Total: 22.8  
Equipment Profile Used: System Default
 
Notes


Al término del hervido bajar la temperatura entre 18 a 20 grados Centígrados
Agregar la levadura indicada
Oxigenar
Y posteriormente agregar las 6 onzas de blueberries congeladas en una bolsa de grano previamente sanitizada directamente al fermentador
Fermentar por 3 semanas a una temperatura de 12 grados centígrados
Retirar la bolsa de blueberries
Hacer periodo de frío a cero grados centígrados por 3 semanas
Agregar grenetina 3 días antes de terminar periodo de frío





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  • Last Updated: 2019-03-29 04:33 UTC