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Pilsak - Pilsner Lager

167 calories 18.2 g 330 ml
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Beer Stats
Method: BIAB
Style: Classic American Pilsner
Boil Time: 60 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 16 liters
Post Boil Size: 10 liters
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Isaksson
Calories: 167 calories (Per 330ml)
Carbs: 18.2 g (Per 330ml)
Created: Monday November 4th 2019
1.054
1.015
5.1%
68.1
4.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Weyermann - Barke Pilsner Malt2 kg Barke Pilsner Malt 37.03 1.75 80%
0.50 kg Weyermann - Munich Type I0.5 kg Munich Type I 38 6 20%
2.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12.50 g Magnum12.5 g Magnum Hops Leaf/Whole 15 Boil 60 min 49.95 25%
12.50 g Saaz12.5 g Saaz Hops Pellet 3.5 Boil 40 min 11.25 25%
12.50 g Saaz12.5 g Saaz Hops Pellet 3.5 Boil 15 min 6.36 25%
12.50 g Saaz12.5 g Saaz Hops Leaf/Whole 3.5 Boil 1 min 0.5 25%
50 g / $ 0.00
 
Yeast
Fermentis - Saflager - Swiss Lager Yeast S-189
Amount:
0.50 Each
Cost:
Attenuation (custom):
70%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
12 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 47 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 46.5 g       Temp: 20 °C       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
14 L Strike water, which the grain goes in to Strike 70 °C 66 °C 60 min
2 L Sparge water, poured over the grains when lifted out of the kettle/mash tun Sparge 66 °C 66 °C --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 19.4 L) 19.4
Mash volume with grains (equipment estimates 21 L) 21.1
Grain absorption losses -2.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 16 L) 16
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 10
Volume into fermentor 10
Total: 19.4  
Equipment Profile Used: System Default
 
Notes

Fermented for 4v in primary fermentor, primed, bottled and stored in room temperature (18-20°C) for 2v then transfered to fridge for storage.

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  • Last Updated: 2019-11-21 21:14 UTC