21 Pilsner LC Sauergut Beer Recipe | All Grain German Pils | Brewer's Friend
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21 Pilsner LC Sauergut

185 calories 4.7 g 500 ml
Beer Stats
Method: All Grain
Style: German Pils
Boil Time: 60 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 35 liters
Post Boil Size: 50 liters
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 84% (brew house)
Hop Utilization: 98%
Calories: 185 calories (Per 500ml)
Carbs: 4.7 g (Per 500ml)
Created: Monday February 5th 2024
1.042
0.996
6.0%
32.5
2.8
5.7
670.00
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 kg Viking - Pilsner Malt8 kg Pilsner Malt kr 33.00 / kg
kr 264.00
37 1.9 100%
8 kg / kr 264.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Barth-Haas - Hallertauer Magnum50 g Hallertauer Magnum Hops kr 0.60 / g
kr 30.00
Pellet 13 Boil 60 min 29.74 33.3%
50 g Strisselspalt50 g Strisselspalt Hops kr 0.60 / g
kr 30.00
Pellet 1.7 Boil 15 min 1.93 33.3%
50 g Strisselspalt50 g Strisselspalt Hops kr 0.60 / g
kr 30.00
Pellet 1.7 Whirlpool 5 min 0.85 33.3%
150 g / kr 90.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1 g Calcium Chloride (anhydrous) Water Agt Sparge 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Sparge 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
4 g Gypsum Water Agt Sparge 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
4 Each
Cost:
kr 79.00 / each
kr 316.00
Attenuation (custom):
110%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 183 B cells required
kr 316.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Notes
  • 8x3L=24L meskevann - malt @ 18C: 24 liter vann @60C =55C protein rest
  • 24L-8=16L first run-off
  • 40L-16=24L stegmesk/sparge
  • Totalt vann: 24+L+24L=48L
  • Utvanning med vann til 50L i gjæringskar

  • Vannjustering:
    9g CaSo4
    6g epsom salt
    4g CaCl

    Salter blandet ut i 6dl vann, halvparten i mesk, halvparten i stegmesk/sparge

  • Mash pH: Måles og justeres med bakepulver/acid malt
    Målt pH: 5,21


  • Innmesk: 1145 @54C - acid rest 20 min
  • Stegmesk: 1210 53Z->63.7C 45 min

  • Decoction:
    1155 - 14-15L (ca 40%) - kok i ca 10 min
    Kok @ 1314
    Kok ferdig: 1326


  • Utmesk: siktet mot 76 grader, gikk greit med en kombinasjon av oppfarming av first running og skyllevann på 80+.

    Litt rotete koking med to kjeler.

    Det ble ca 43 liter fra kok, tilsatt ca 7 liter vann fra springen.

    Gjær ble rehydrert.

    Tilsatt 35 dråper amyloglucosidase enzym før oksygenering, som ble gjort med drill i ca 2 min.

    Sauergut tilsatt et stykke ut i primary.

    Gjærpitch: 1730 @ 10C

    OG: 1.040
    Vørter pH: 5,34
    FG: 0.996 @14.05.24

    Flasket 14.05.24 6g/L sukker
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  • Public: Yup, Shared
  • Last Updated: 2024-05-16 07:38 UTC
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