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Papsko Pilsner

Method: BIAB
Style: German Pilsner (Pils)
Boil Time: 70 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 32.03 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Andrey
Calories: 170 calories (Per 12ml)
Carbs: 14.7 g (Per 12ml)

Created: Thursday May 29th 2025

Original Gravity:

1.052

Final Gravity:

1.009

ABV (standard):

5.7%

IBU (tinseth):

49.3

SRM (morey):

5.0

Mash pH

n/a

Cost €

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4.10 kg	Bestmalz - BEST Pilsen4.1 kg BEST Pilsen	37	1.9	68.3%
0.50 kg	Bestmalz - BEST Caramel Hell0.5 kg BEST Caramel Hell	34.5	5.4	8.3%
0.40 kg	Bestmalz - BEST Caramel Pils0.4 kg BEST Caramel Pils	37	2.43	6.7%
0.60 kg	Bestmalz - BEST Pale ale0.6 kg BEST Pale ale	38.1	2.81	10%
0.40 kg	Bestmalz - BEST Munich Dark 0.4 kg BEST Munich Dark	36.23	11	6.7%
6 kg / 0.00 €

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
20 g	Magnum20 g Magnum Hops	Pellet	16.5	Boil	60 min	36.54	25%
20 g	BSG - Saaz20 g Saaz Hops	Pellet	3.5	Boil	10 min	2.81	25%
20 g	Cascade20 g Cascade Hops	Pellet	5.2	Boil	10 min	4.18	25%
20 g	Hallertau Tradition (Germany)20 g Hallertau Tradition (Germany) Hops	Pellet	7.2	Boil	10 min	5.78	25%
80 g / 0.00 €

Show Summary View

Amount	Variety	IBU	Bill %
20 g	Magnum (Pellet) 20 g Magnum (Pellet) Hops	36.54	25%
20 g	BSG - Saaz (Pellet) 20 g Saaz (Pellet) Hops	2.81	25%
20 g	Cascade (Pellet) 20 g Cascade (Pellet) Hops	4.18	25%
20 g	Hallertau Tradition (Germany) (Pellet)	5.78	25%
80 g / 0.00 €

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
25 L		Strike	65 °C	65 °C	45 min
	Rise to 72°C at 1°C/min	Temperature	66 °C	72 °C	15 min
	Rise to 78°C at 1°C/min	Temperature	72 °C	78 °C	2 min
10 L	between 6L and 10L at 65-67C	Sparge	72 °C	72 °C	--

Other Ingredients

Amount	Name	Cost	Type	Use	Time
5 g	Irish Moss		Fining	Boil	15 min.

Yeast

Lallemand - LalBrew NovaLager™

Amount:	2 Each	Cost:
Attenuation (avg):	81%	Flocculation:	Medium
Optimum Temp:	10 - 20 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 113 B cells required

0.00 € Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 183.9 g Temp: 20 °C CO₂ Level: 2.7 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
75	5	6	51	135	2
Strike 25L: Lactol 2.8ml CaCl2 5.5ml Gypsum (CaSO4) - 2.65-3.00gr Epson salt (MgSO4) - 1.3gr Sparge 10L: CaCl2 2.8ml Gypsum (CaSO4) - 1.5gr Epson salt (MgSO4) - 2.5gr ------------------------------------------------------------------------------------- absorb 0.5qtLB --> the malt absorbs (0.946/2)(kg/0.454) 6.15L will be absorbed by the malt in this recipe strike water (1.18 to 1.9L) * KG / 0.454 (the 0.454 deletion comes from transforming the KG to LBs) 6.9kg malt with 1.645 coefficient / 0.454-> strike 25L ------------------------------------------------------------------------------------- Sparge watter between 6.2L and 10L. During the boil the water that evaporates is between 10% and 20%. With 10% losing in the boil and 6.15L and we have 25L fermenter that is total of 35L starting water. 35-25 (fermenter) = 10 Sparge water
Mash Chemistry and Brewing Water Calculator

Notes

Hops

Magnum boil for 60m
HALLERTAU Trad. boil for 10
Cascade boil for 10
Saaz boil for 10

-------------------------------------------------------------------------------------

1 qt=0.946 --> 25L = 26.32qt
1 lb=0.454 --> 7.24KG = 15.74 lb

-------------------------------------------------------------------------------------

Carbonation 7-9g sugar per littler

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2025-06-19 08:29 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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