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Jay's Pilsner

Method: BIAB
Style: Kölsch
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Jay Pike
Calories: 160 calories (Per 12oz)
Carbs: 15 g (Per 12oz)

Created: Thursday August 1st 2019

Original Gravity:

1.049

Final Gravity:

1.010

ABV (standard):

5.1%

IBU (tinseth):

34.5

SRM (morey):

3.9

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
9 lb	American - Pilsner9 lb Pilsner	37	1.8	90%
1 lb	Belgian - Munich1 lb Munich	38	6	10%
10 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Magnum0.5 oz Magnum Hops	Pellet	15	Boil	30 min	22.01	20%
1 oz	Styrian Goldings1 oz Styrian Goldings Hops	Pellet	5.5	Boil	10 min	7.62	40%
1 oz	Saaz1 oz Saaz Hops	Pellet	3.5	Boil	10 min	4.85	40%
2.50 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.50 oz	Magnum (Pellet)	22.01	20%
1 oz	Styrian Goldings (Pellet)	7.62	40%
1 oz	Saaz (Pellet) 0.99999999771257 oz Saaz (Pellet) Hops	4.85	40%
2.50 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
7.5 gal		Steeping	--	148 °F	60 min

Other Ingredients

Amount	Name	Type	Use	Time
2.40 g	Epsom Salt	Water Agt	Mash	1 hr.
2.40 g	Calcium Chloride (anhydrous)	Water Agt	Mash	1 hr.
2 ml	Phosphoric acid	Water Agt	Mash	1 hr.

Yeast

Wyeast - Pilsen Lager 2007

Amount:	1 Each	Cost:
Attenuation (custom):	77%	Flocculation:	Medium
Optimum Temp:	48 - 56 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 89 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 10.93 psi Temp: 38 °F CO₂ Level: 2.47 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
22	8	0	39	31	0
Mash Chemistry and Brewing Water Calculator

Notes

Brewed on 8/1/19
OG = 1.050, Brix = 12.2
Cooled to 72F and then placed in freezer overnight to get to 45F and allow the trub to settle.
On 8/2/19, transferred wort from one fermenter to another then pitched yeast at 45F and fermented at 50F for 8 days then warmed to 64F for 3 days.
Crashed at 34F for

Last Updated and Sharing

187

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Brews

Public: Yup, Shared
Last Updated: 2020-07-24 12:35 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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