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Caddie

163 calories 16.7 g 330 ml
Beer Stats
Method: All Grain
Style: Bohemian Pilsener
Boil Time: 90 min
Batch Size: 23 liters (ending kettle volume)
Pre Boil Size: 27 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Albatross Brygg
Calories: 163 calories (Per 330ml)
Carbs: 16.7 g (Per 330ml)
Created Tuesday December 19th 2017
1.053
1.013
5.2%
40.2
8.9
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4.90 kg German - Floor-Malted Bohemian Pilsner4.9 kg Floor-Malted Bohemian Pilsner 38 3.31 96.1%
0.20 kg German - Melanoidin0.2 kg Melanoidin 37 65.22 3.9%
5.10 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g Magnum12 g Magnum Hops Pellet 15 Boil 75 min 21.73 12.4%
35 g Saaz35 g Saaz Hops Pellet 3.5 Boil 30 min 10.88 36.1%
30 g Saaz30 g Saaz Hops Pellet 3.5 Boil 15 min 6.02 30.9%
20 g Saaz20 g Saaz Hops Pellet 3.5 Boil 5 min 1.61 20.6%
97 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
26 L Temperature 55 °C --
Temperature 55 °C 20 min
Temperature 67 °C 60 min
Temperature 72 °C 10 min
Temperature 78 °C 5 min
8 L Sparge 78 °C --
Starting Mash Thickness: 5.2 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 g Whirlfloc Water Agt Boil 10 min.
1 each Clarity ferm Fining Primary 0 min.
0.50 tsp Gjærnæring Other Boil 10 min.
 
Yeast
White Labs - Pilsner Lager Yeast WLP800
Amount:
1 Each
Cost:
Attenuation (avg):
74.5%
Flocculation:
Med-High
Optimum Temp:
10 - 13 °C
Starter:
Yes
Fermentation Temp:
10 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 301 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.55 Volumes
 
Target Water Profile
IPA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
98 1 4 102 57 61
Meskevann 26L:
2.6g CaSO4
5.2g CaCl2
4ml melkesyre

Skyllevann:
0,8g CaSO4
1.6g CaCl2


Ønsket PH: 5.4
Mash Chemistry and Brewing Water Calculator
 
Notes

Gjærstarter: Må ikke overstige 20-22 grader

Tilsett ett glass av Clarity Ferm ved pitching.
Pitch gjæren i 8 grader vørter (gjærstarter +- 5 grader fra 8C)
La den stige fritt til 10 grader og gjær til SG er 1.025-1.026 (2/3) ca 7 dager.
Diacetylrest: Hev temperaturen til 12 grader - 1 dag, 14 grader 1 dag. 16 dager resten. Ta første FG måling etter 3 uker.

CC så nærme 0 grader som mulig - 7 dager.
Stikk om til fat og karboner på 2.5 CO2 vol.
Lagring minimum 4 uker på 4 grader

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2019-06-19 01:26 UTC
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