View Recipe

Recipe Tools ▼
- Brew!
- Copy
- Label Generator
- Quick Water Requirements
- Add To
  Shopping List
Export ▼
- Embed
- Text
- HTML
- BeerXML
Print

PB0033 Italian-style Pilsner 08/05/21

Method: All Grain
Style: No Profile Selected
Boil Time: 90 min
Batch Size: 107 gallons (ending kettle volume)
Pre Boil Size: 112 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 73% (ending kettle)
Source: Rives
Calories: 154 calories (Per 16oz)
Carbs: 14 g (Per 16oz)

Created: Wednesday July 28th 2021

Original Gravity:

1.047

Final Gravity:

1.009

ABV (standard):

5.1%

IBU (tinseth):

37.5

SRM (morey):

3.9

Mash pH

n/a

Cost $

n/a

Want no ads? Go Premium and unlock all our brewing tools!

Fermentables

Amount	Fermentable	PPG	°L	Bill %
18 lb	Rahr - High DP Distillers Malt18 lb High DP Distillers Malt	35	2.75	9.1%
10 lb	Rice Hulls10 lb Rice Hulls	0	0	5.1%
3 lb	Weyermann - Carafoam3 lb Carafoam	34.5	2.2	1.5%
2 lb	Dingemans - Cara 45 2 lb Cara 45	34.5	47	1%
165 lb	Weyermann - DE - Weyermann - Eraclea Pilsner165 lb DE - Weyermann - Eraclea Pilsner	37.03	1.75	83.3%
198 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
8 oz	Magnum8 oz Magnum Hops	Pellet	14.2	First Wort	110 min	24.82	7.7%
1 lb	Spalter Select (Germany)1 lb Spalter Select (Germany) Hops	Pellet	3.5	Boil	30 min	7.99	15.4%
2 lb	Saphir2 lb Saphir Hops	Pellet	4.25	Whirlpool at 210 °F	0 min	4.66	30.8%
2 lb	Saphir2 lb Saphir Hops	Pellet	4.25	Dry Hop at 55 °F	2 days		30.8%
8 oz	Spalter Select (Germany)8 oz Spalter Select (Germany) Hops	Pellet	3.5	Dry Hop at 55 °F	2 days		7.7%
8 oz	Hallertau Blanc8 oz Hallertau Blanc Hops	Pellet	10	Dry Hop	2 days		7.7%
6.50 lbs / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
8 oz	Magnum (Pellet)	24.82	7.7%
24 lb	Spalter Select (Germany) (Pellet)	7.99	23.1%
4 lb	Saphir (Pellet)	4.66	61.6%
8 oz	Hallertau Blanc (Pellet)		7.7%
6.50 lbs / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
69.3 gal	Strike	157 °F	146 °F	60 min
72 gal	Sparge	175 °F	165 °F	--
Starting Mash Thickness: 1.4 qt/lb Starting Grain Temp: 70 °F

Other Ingredients

Amount	Name	Type	Use	Time
50 g	Calcium Chloride (anhydrous)	Water Agt	Mash	1 hr.
20 g	Epsom Salt	Water Agt	Mash	1 hr.
15 g	Gypsum	Water Agt	Mash	1 hr.
65.78 ml	Phosphoric acid	Water Agt	Mash	1 hr.
1 tbsp	Fermcap	Other	Boil	110 min.
18 g	Whirlfloc	Fining	Boil	15 min.
15 g	yeastx-82	Other	Boil	15 min.
40 ml	Lactic acid	Water Agt	Whirlpool	10 min.
25 g	ALDC	Other	Primary	0 min.

Yeast

Fermentis - Saflager - German Lager Yeast W-34/70

Amount:	1 Each	Cost:
Attenuation (custom):	80%	Flocculation:	High
Optimum Temp:	48 - 72 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 1655 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 8.14 psi Temp: 30 °F CO₂ Level: 2.6 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
70 gal strike water (60 gal above false bottom) at 159F, mash target to start is 146 F salts and acid per "other ingredients" in mash ~72 gal sparge water at 155F initially and then later at 175F note 40 ml lactic acid at end of whirlpool to try to hit pH 5.0
Mash Chemistry and Brewing Water Calculator

Notes

mash in to target 146F and immediately start refilling HLT with 155F water.
Once water is above HERMS coil, start recirculating until mash reaches 155F, while stirring occasionally.
After mash is at 155F, stop recirc and rest for 15 min.
While resting at 155F, raise HLT water to 175F. After 15 min rest at 155F, start recircing again, even if HLT water is not to 175F, yet. Once mash is at 165F, start lautering.

Note 90 min boil time for DMS reduction due to high % of pilsner malt

boil and whirlpool hop quantities are per 3 bbl batch, dry hop quantities are for combined 6 bbl batch
Add first wort hops and 1 tbsp fermcap as kettle is filling
18 g whirlfloc G 15 min before end of boil
15 g yeastx-82 min before end of boil
add 40 ml lactic acid at end of whirpool to try to hit pH of 5.0

add 02 through carb stone at 1 L/min for 10 min
add 25 g ALDC prior to yeast pitch (ideally while or just after knocking out first batch)

get batch one as cold as possible (down to 35F)
pitch entire container of harvested W-34/70 after full combined batch is at 50F.

Last Updated and Sharing

364

Views

Brews

Public: Yup, Shared
Last Updated: 2021-09-22 20:06 UTC

System Default

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

Discussion about this recipe:

You must be logged in to add comments.

If you do not yet have an account, you may register here.

Want no ads? Go Premium and unlock all our brewing tools!