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Keep Taking The Pils

Method: BIAB
Style: German Pilsner (Pils)
Boil Time: 90 min
Batch Size: 62 liters (fermentor volume)
Pre Boil Size: 76.95 liters
Post Boil Size: 67 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 82% (brew house)
Source: Old Men On Ladders
Hop Utilization: 99%
Calories: 163 calories (Per 330ml)
Carbs: 13.3 g (Per 330ml)

Created: Thursday October 27th 2022

Original Gravity:

1.054

Final Gravity:

1.008

ABV (standard):

6.1%

IBU (tinseth):

22.9

SRM (morey):

3.5

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
12.50 kg	Gladfield - Pilsner Malt12.5 kg Pilsner Malt	37.7	1.93	96.2%
0.50 kg	Weyermann - Carafoam0.5 kg Carafoam	34.5	2.2	3.8%
13 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
40 g	Charles Faram - Perle40 g Perle Hops	Pellet	7.5	Boil at 100 °C	60 min	12.49	21.1%
40 g	Charles Faram - Perle40 g Perle Hops	Pellet	7.5	Boil at 100 °C	15 min	6.2	21.1%
40 g	Charles Faram - Perle40 g Perle Hops	Pellet	7.5	Boil at 100 °C	5 min	2.49	21.1%
70 g	Cascade70 g Cascade Hops	Pellet	7	Aroma at 100 °C	2 min	1.73	36.8%
190 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
120 g	Charles Faram - Perle (Pellet) 120 g Perle (Pellet) Hops	21.18	63.3%
70 g	Cascade (Pellet) 70 g Cascade (Pellet) Hops	1.73	36.8%
190 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
80 L	Protein rest	Infusion	55 °C	50 °C	20 min
	Beta amylase rest	Infusion	64 °C	62 °C	20 min
	Alpha amylase rest	Infusion	70 °C	68 °C	40 min
	Mash out	Temperature	82 °C	78 °C	10 min
5 L		Sparge	55 °C	30 °C	--

Other Ingredients

Amount	Name	Type	Use	Time
2 each	Whirlfloc	Water Agt	Boil	15 min.
8 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
3 g	Epsom Salt	Water Agt	Mash	1 hr.
8 g	Gypsum	Water Agt	Mash	1 hr.
15 ml	Lactic acid	Water Agt	Mash	1 hr.
20 g	Yeast Nutrient	Other	Boil	15 min.

Yeast

Fermentis - Saflager - German Lager Yeast S-23

Amount:	34.50 Grams	Cost:
Attenuation (custom):	87%	Flocculation:	High
Optimum Temp:	9 - 22 °C	Starter:	No
Fermentation Temp:	12 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 289 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 0.9 bar Temp: 2 °C CO₂ Level: 2.8 Volumes

Target Water Profile

South East Water Officer 2020

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Start ferment at 12C then increase to 14C after 3 days. After krausen drop increase gradually to 16C for 24 hr diacetyl rest then gradually ower temp back to 12C for 7 days. Cold crash after approx 2 weeks, fine then larger at 0.5C for 1 week before transfer to bright tank. Larger for a further 3 weeks at 0.5C before bottling.

Super clear and clean tasting Pilsner with lovely floral/fruity yeast character. Great warm weather beer.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2022-12-23 02:50 UTC

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

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