Brew29 - Taipari Pils2 - 5/3/20 Beer Recipe | All Grain German Pilsner (Pils) | Brewer's Friend
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Brew29 - Taipari Pils2 - 5/3/20

172 calories 13.4 g 12 oz
Beer Stats
Method: All Grain
Style: German Pilsner (Pils)
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 172 calories (Per 12oz)
Carbs: 13.4 g (Per 12oz)
Created: Wednesday March 4th 2020
1.053
1.007
6.0%
44.0
3.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg German - Pilsner5 kg Pilsner 38 1.6 100%
5 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Pacific Gem20 g Pacific Gem Hops Pellet 15.4 Boil at 100 °C 90 min 42.24 28.6%
20 g Saaz20 g Saaz Hops Pellet 3.5 Boil at 100 °C 5 min 1.79 28.6%
10 g Citra10 g Citra Hops Pellet 11 Hopback at 85 °C 30 min 14.3%
10 g Mosaic10 g Mosaic Hops Pellet 12.5 Hopback at 85 °C 30 min 14.3%
10 g Saaz10 g Saaz Hops Pellet 3.5 Hopback at 85 °C 30 min 14.3%
70 g / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12.5 L Infusion 65 °C 65 °C 90 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 18 °C
 
Yeast
Fermentis - Saflager - Swiss Lager Yeast S-189
Amount:
2 Each
Cost:
Attenuation (avg):
84%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
13 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 96 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 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

Mash start 0930 with 5kg German Pilsner at 65C. Finish temp 62-64C
Start sparge at 1100 with water temp 70C - return first 2L back to Mash tun. Collect total 28.5L
Start gas at 1120 with 20L add another 5L 1129 and 3L 1137 and .5L at 1145.( 12L mash and 20 L sparge = 32L total so 4 left in Mash Tun )
Boil achieved at 1158 add 20gms Pacific Gem in spider.
Cooling coil in at 1300.
Add 20gms at 1335 ( into spider ).
Flame out at 1345 - add 10gms Citra, 10gms Mosaic and 10gms Saaz into spider when temp 85C. Start cooling 1345.
Temp down to 27C at 1440 - fan cooling again helps drop temp fast.
Start runoff to SS Fermenter at 1450 OG 1054 = 75% efficiency.
Collect 21L.
Saturate 2 sachets Saflager S189 and pitch at 1735 and stir vigorously. Go better than well Taipari Pils No.2.
Friday 6/3 0845 bubbling away nicely every 5 secs temp in fermenter 16C temp fridge set to 13C.
Monday 9/3 bubbling every 3-5 secs. Slight sulphur smell??? Tasting good still fairly sweet.
Wed 11/3 Still bubbling every 3-4 secs and still slight sulphur smell from airlock. Taste less sweet so now smoother with some bitterness coming through.
Thurs 12/3 bubbling slowed to every 10 - 20secs. Tastes really delicious with bitterness and dryness improved. No sulphur smell now. Gravity 1010 = 5.64%. Raise temp to 18C for D. Rest.
Sunday 15/3 Tasting very good still. Drop temp to 10C.
Monday 16/3 drop temp to 9C.
Tues 17/3 drop temp to 8C.
Wed 18/3 drop temp to 7C.
Friday 20/3 drop temp to 6C tasting good, bitter and crisp.
Sunday 22/3 tasting good looking slightly clearer.
Monday 23/3 - Keg 19L + 2 x 500ml bottles = 2-L. Into fridges at 6C.
Friday 27/3 after being under 1 bar CO2 tasting really good, still largely uncarbonated/ fizzy and still cloudy - but pretty Yum!

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  • Public: Yup, Shared
  • Last Updated: 2020-03-27 04:23 UTC
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