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tibopils

139 calories 11.4 g 330 ml
Beer Stats
Method: All Grain
Style: German Pilsner (Pils)
Boil Time: 75 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 47 liters
Post Boil Size: 43.26 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Tibor Szucs
Hop Utilization: 99%
Calories: 139 calories (Per 330ml)
Carbs: 11.4 g (Per 330ml)
Created Tuesday July 20th 2021
1.046
1.007
5.1%
38.8
4.1
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 kg Weyermann - Extra Pale Premium Pilsner Malt8 kg Extra Pale Premium Pilsner Malt 38 1.5 96.4%
300 g The Swaen - GoldSwaen Munich Light300 g GoldSwaen Munich Light 36.8 30 3.6%
8.30 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
45 g Northern Brewer45 g Northern Brewer Hops Pellet 7.8 Boil 60 min 23.61 23.1%
30 g Perle30 g Perle Hops Pellet 8.2 Boil 45 min 15.19 15.4%
60 g Hallertau Mittelfruh60 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 0 min 30.8%
15 g Saphir15 g Saphir Hops Pellet 4.25 Boil 0 min 7.7%
15 g Hallertau Mittelfruh15 g Hallertau Mittelfruh Hops Pellet 3.75 Dry Hop 3 days 7.7%
30 g Saphir30 g Saphir Hops Pellet 4.25 Dry Hop 3 days 15.4%
195 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
33.2 L Strike 52 °C 10 min
33.2 L Steeping 66 °C 45 min
33.2 L Steeping 77 °C 10 min
23.1 L Sparge 78 °C --
Starting Mash Thickness: 4 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Whirlfloc Water Agt Mash 15 min.
2.30 g Chalk Water Agt Mash 1 hr.
0.10 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.50 g Gypsum Water Agt Mash 1 hr.
0.35 g Salt Water Agt Mash 1 hr.
16 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.5 (M cells / ml / ° P) 686 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Reverse Osmosis
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
 
Notes

Sparge pH must be below 5.5 to avoid tannin extraction.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-11-01 16:35 UTC
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