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rice pilsner

Method: All Grain
Style: Cream Ale
Boil Time: 60 min
Batch Size: 180 gallons (fermentor volume)
Pre Boil Size: 188.5 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Michael Kemp
Calories: 126 calories (Per 12oz)
Carbs: 9.7 g (Per 12oz)

Created: Wednesday October 11th 2023

Original Gravity:

1.039

Final Gravity:

1.005

ABV (standard):

4.5%

IBU (tinseth):

6.6

SRM (morey):

2.6

Mash pH

5.4

Cost $

90.27

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
160 lb	American - Pilsner160 lb Pilsner		37	1.8	59.3%
50 lb	US - Rice50 lb Rice	$ 0.60 / lb $ 30.00	3.22	1	18.5%
10 lb	Castle Malting - Château Acid (Malta Acida)10 lb Château Acid (Malta Acida)	$ 1.15 / lb $ 11.50	34	4.1	3.7%
50 lb	Corn Sugar - Dextrose50 lb Corn Sugar - Dextrose	$ 0.90 / lb $ 45.00	42	0.5	18.5%
270 lbs / $ 86.50

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
4.65 oz	Azacca4.65 oz Azacca Hops	$ 12.96 / lb $ 3.77	Pellet	12	Boil	60 min	6.63	44.5%
5.81 oz	Saaz5.81 oz Saaz Hops		Pellet	3.5	Boil	0 min		55.5%
10.46 oz / $ 3.77

Show Summary View

Amount	Variety	Cost	IBU	Bill %
4.65 oz	Azacca (Pellet)	$ 12.96 / lb $ 3.77	6.63	44.5%
5.81 oz	Saaz (Pellet) 5.80999998671 oz Saaz (Pellet) Hops			55.5%
10.46 oz / $ 3.77

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
115.81 gal		Strike	152 °F	152 °F	60 min
Starting Mash Thickness: 2 qt/lb Starting Grain Temp: 150 °F

Yeast

Fermentis - Saflager - German Lager Yeast S-23

Amount:	3.87 Each	Cost:
Attenuation (avg):	82%	Flocculation:	High
Optimum Temp:	48 - 72 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 2326 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 0 Volumes

Target Water Profile

Cincinnati Miller Plant

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

Notes

Mash for 45 minutes at 150°F (66°C). Boil for 90 minutes, following the hops and additions schedule. We knock out at 60°F (16°C) and hold overnight. Shoot for a pH going into the fermentor of about 5.2. Once we see visible signs of fermentation, we lower the temperature to 52°F (11°C) and hold for 1 week. We then let the temperature free rise back to 60°F (16°C) for a diacetyl rest for an additional week, then begin to crash to 32°F (0°C) over the course of a week. We then fine it and let it mature for an additional week before transferring, carbonating, and packaging. It should be very drinkable, light and refreshing, yet still showcase a crackery, doughy malt presence from the Pilsner malt.

Last Updated and Sharing

852

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Public: Yup, Shared
Last Updated: 2023-11-03 16:37 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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