김필수 - Beer Recipe - Brewer's Friend

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김필수

162 calories 16 g 330 ml
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Beer Stats
Method: All Grain
Style: German Pilsner (Pils)
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 11.4 liters
Post Boil Size: 5.7 liters
Pre Boil Gravity: 1.116 (recipe based estimate)
Post Boil Gravity: 1.232 (recipe based estimate)
Efficiency: 70% (brew house)
Source: BOOsanJOOdanG
Calories: 162 calories (Per 330ml)
Carbs: 16 g (Per 330ml)
Created: Saturday January 18th 2020
1.053
1.012
5.3%
26.1
3.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.30 kg Weyermann - Pilsner6.3 kg Pilsner 36 1.5 100%
6.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Magnum28 g Magnum Hops Pellet 14 Boil 60 min 21.94 20%
28 g Hallertau Mittelfruh28 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 10 min 2.13 20%
28 g Tettnanger28 g Tettnanger Hops Pellet 3.5 Boil 10 min 1.99 20%
28 g Tettnanger28 g Tettnanger Hops Pellet 3.5 Boil 0 min 20%
28 g Hallertau Mittelfruh28 g Hallertau Mittelfruh Hops Pellet 3.7 Boil 0 min 20%
140 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Wyeast nutrient Other Boil 5 min.
1 each Whirlfloc Water Agt Boil 5 min.
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
2 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
10 - 13 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 115 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
WARNING: Based on your provided mash thickness (3.1 L/kg), your strike volume will exceeds the total water needed for the recipe (18.6 L). Reduce mash thickness to 2.99 L/kg or increase pre-boil volume to 12.6 L.  
Strike water volume at mash thickness of 3.1 L/kg 19.8
Mash volume with grains (equipment estimates 4.6 L) 23.9
Grain absorption losses -6.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 12.1 L) 11.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil Volume 5.7
Top off amount 19.3
Going into fermentor 25
Total: 18.6  
Equipment Profile Used: System Default
 
Notes

Low mineral tap water

Step mash:
63°C 30 minutes;
72°C30 minutes;
mash out 78°C for 20 minutes until clear.

No sparge. Top off with water.
60 minute boil.
Match the water condition to Ph 5.2

1 Whirlfloc tab end of boil.
Chill to 9°C,
ferment 9°C for 10 days
and
Temp up to 14°C for 4 days

Force carbonation
while lagering at 4°C for 14 days.

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  • Last Updated: 2020-01-18 23:56 UTC