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Bird Pils

139 calories 11.4 g 330 ml
Beer Stats
Method: BIAB
Style: German Pils
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 23 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 72% (brew house)
Source: James Bird
Calories: 139 calories (Per 330ml)
Carbs: 11.4 g (Per 330ml)
Created Monday August 1st 2016
1.046
1.007
5.09%
42.09
2.93
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg German - Pilsner4 kg Pilsner 38 1.6 100%
4 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Hallertau Hersbrucker50 g Hallertau Hersbrucker Hops Leaf/Whole 2.8 Boil 60 min 17.71 41.7%
20 g Saaz20 g Saaz Hops Pellet 5.6 Boil 60 min 15.59 16.7%
50 g Hallertau Hersbrucker50 g Hallertau Hersbrucker Hops Leaf/Whole 2.8 Boil 15 min 8.79 41.7%
120 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
24 L Infusion 66 °C 60 min
4 L -- 70 °C 5 min
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc tablet Fining Boil 15 min.
0.50 tsp Yeast Nutrient Other Boil 15 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
Yes
Fermentation Temp:
12 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 343 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=0MLW6XX
Mash Chemistry and Brewing Water Calculator
 
Notes

Friday 29th July 2016 - 1.5L starter of rehydrated dried yeast to get up to the correct cell count

Sunday 31st July 2016 - Starter placed in fridge so it can be decanted

Tuesday 2nd August 2016 - Brewday. Mashed in with 23L water. Mash temp 66.5C. Added 2mL 80% ĺactic acid instead of the predicted 3.8mL to hit a mash pH of 5.4. Mash pH after 20 mins. 5.18. Mash pH after 50 mins. 5.19. Total Mash time 60 mins. Total boil time 60 mins.

Way short on volume (fucking leaf hops!). Maybe 17L at 1.045. pH 5.19.

Yeast pitched once wort had cooled to 12C. Fermentation fridge set to 12C.

Thursday 4th August - Ferm fridge set to 13.5C
Monday 8th August - Ferm fridge set to 19C
Sunday 14th August - Set ferm fridge to -1C for cold crash

Thursday 18th August - Kegged. Didn't bother doing a pressurised transfer. Hooked up gas at 40 psi.

FG = 1.013. 4.2% ABV.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2017-01-20 10:06 UTC
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