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Pivo Plis 2019

Method: All Grain
Style: German Pilsner (Pils)
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 12.5 gallons
Post Boil Size: 11 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 192 calories (Per 12oz)
Carbs: 20.2 g (Per 12oz)

Created: Thursday March 21st 2019

Original Gravity:

1.058

Final Gravity:

1.015

ABV (standard):

5.6%

IBU (tinseth):

46.3

SRM (morey):

3.2

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
19 lb	German - Pilsner19 lb Pilsner	38	1.6	95%
1 lb	Rice Hulls1 lb Rice Hulls	0	0	5%
20 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1.50 oz	Magnum1.5 oz Magnum Hops	Pellet	13.2	Boil	60 min	37.35	27.3%
1 oz	Spalt1 oz Spalt Hops	Pellet	3.2	Boil	30 min	4.64	18.2%
1.50 oz	Northern Brewer - hallertau1.5 oz Northern Brewer - hallertau Hops	Pellet	3.8	Whirlpool	0 min	4.27	27.3%
1.50 oz	Northern Brewer - hallertau1.5 oz Northern Brewer - hallertau Hops	Pellet	3.8	Dry Hop	4 days		27.3%
5.50 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1.50 oz	Magnum (Pellet)	37.35	27.3%
1 oz	Spalt (Pellet)	4.64	18.2%
3 oz	Northern Brewer - hallertau (Pellet)	4.27	54.6%
5.50 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
6 gal	Temperature	--	145 °F	15 min
	Temperature	--	155 °F	30 min
	Temperature	--	168 °F	10 min
Starting Mash Thickness: 1.25 qt/lb

Yeast

Wyeast - Bohemian Lager 2124

Amount:	2 Each	Cost:
Attenuation (custom):	75%	Flocculation:	Medium
Optimum Temp:	48 - 58 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	1.5 (M cells / ml / ° P) 810 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.25 Volumes

Target Water Profile

Balanced Profile

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

Notes

3/21: Made (2) 2L starters with 7.2oz light DME each
Made 20 gallons of RO Water. Added 7g of calcium chloride per 5 gallons
3/23: Brew Day: Started with 6.5 gallons water at 157 deg. Settled at 146.4. Sit for 15 minutes. Was 145 at end of 15 min.
Added 2 gallons of boiling water to get to 159 deg. Stirred to reduce to 156 degrees. Set for 30 minutes.
Turned heat on to get to 168 degrees.
Took 55 minutes to get 12.5 gallons of runoff.
Brought to boil. Added 1.5oz Magnum hops for 60 min
Added 1 oz Spalt Hops for 30 min.
Put whirflock in at 50 minutes.
Added 1.5ox Hallertau at zero minutes
Took 9 minutes to cool to 120 degrees. 28 min to get to 70 deg.
Transfer to carboy at 60 deg. Aerate for 90 seconds.
Brix 14.0 SG 1.057
Set freezer to 50 degrees (noon) put carboys in.
Waited 4 hours and added yeast at 4pm.
3:28: Added .75oz to each carboy for dry hopping
3/31: took out of freezer fod Diacetyl Rest
4/3: Transfered to kegs and put into freezer at 50 degrees for 1 day.
Lower temp 2 degrees per day till get to 34 degrees
5/11: Raised temp in freezer to 40 degrees and started carbonation at 10PSI.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2020-03-28 14:03 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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