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Propagandist Pilsener

208 calories 20.2 g 12 oz
Beer Stats
Method: All Grain
Style: German Pils
Boil Time: 90 min
Batch Size: 6.5 gallons (ending kettle volume)
Pre Boil Size: 9 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 84% (ending kettle)
Calories: 208 calories (Per 12oz)
Carbs: 20.2 g (Per 12oz)
Created Sunday April 5th 2020
1.063
1.014
6.4%
49.2
4.0
5.5
37.77
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Weyermann - Barke Pilsner Malt11 lb Barke Pilsner Malt 1.23 / lb
13.51
37.03 1.75 82.6%
2 lb Weyermann - Barke Vienna2 lb Barke Vienna 1.95 / lb
3.90
36 3.4 15%
5 oz German - Acidulated Malt5 oz Acidulated Malt 2.25 / lb
0.70
27 3.4 2.3%
13.31 lbs / 18.12
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Saaz2 oz Saaz Hops 1.95 / oz
3.90
Pellet 3.5 First Wort at 203 °F 90 min 25.07 33.3%
2 oz Saaz2 oz Saaz Hops 1.95 / oz
3.90
Pellet 3.5 Boil at 203 °F 30 min 16.37 33.3%
2 oz Saaz2 oz Saaz Hops 1.95 / oz
3.90
Pellet 3.5 Boil at 203 °F 10 min 7.73 33.3%
6 oz / 11.70
 
Mash Guidelines
Amount Description Type Temp Time
6 gal Protein Rest Strike 133 °F 10 min
β-amylase Temperature 145 °F 30 min
10 min α-amylase rest before boiling Decoction 203 °F 20 min
α-amylase + Dextrinization Rest Temperature 166 °F 30 min
Mash Out Temperature 170 °F 10 min
4.5 gal Sparge 170 °F --
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Water Agt Boil 10 min.
3 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
5 g Fermaid K Other Boil 10 min.
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
1 Each
Cost:
7.95 / each
7.95
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 570 B cells required
7.95 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.65 Volumes
 
Target Water Profile
RO Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 0 0 0 0 0
Note from Rob Gallagher (Utopian Rebels Světlý Ležák recipe): I use reverse-osmosis (RO) water to start. For this beer, I basically just add calcium chloride until I have 50ppm of calcium (Ca+) for yeast health. Other than that, you want the water as soft as possible.
Mash Chemistry and Brewing Water Calculator
 
Notes

Brew notes 9/13:

Mash strike was 144degF, initial mash was around 140-142 which is over target for protein rest. Added probably 30 ice cubes to get temp down to 137ish.

After 10 mins protein rest, direct fire while stirring for 5 mins to reach 145degF for beta amylase.

After 20 mins, pull a 1/3 decoction and heat to 165, rest for 10 mins. Then bring the decoction to a boil for before returning to main mash. Direct fire main mash (if necessary) to reach 163degF for alpha amylase. In total, approx 1 hour spent in alpha.

Once beta temp is reached, leave for approx 30-45 mins before raising to 167 for mashout. Post mash pH was 5.52, need to add a bit more acid malt since the water is so soft.

6 gallons mash water and 4.5 gallons sparge water yielded 9 gallons of wort. 2gallons/hour of boiloff hasn't been a problem before, since we have a 90 minute boil today hoping to get down to 5 or 6 gallons post-boil.

===

Fermentation notes:

Approx 12 hours after pitching at 60degF, temp of fermentation vessel had cooled all the way down to 40-42degF which is obviously too cold. Adjusted temp controller to have set point of 57 with an offset of 5, whereas it had been at 53 with an offset of 5. Not sure what the deal is with that but fermentation has been pretty active now around hour 18 after raising the vessel temp to around 48degF which is likely just fine.

On beginning of day 8 raised set point to 62, will raise by 5 deg every 12 hours until vessel reaches 65-68degF.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2020-10-14 21:43 UTC
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