Rads Pilsner - Beer Recipe - Brewer's Friend

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Rads Pilsner

153 calories 15.5 g 330 ml
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Beer Stats
Method: All Grain
Style: German Pilsner (Pils)
Boil Time: 90 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 19 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Fox Farm Brewery
Calories: 153 calories (Per 330ml)
Carbs: 15.5 g (Per 330ml)
Created: Thursday June 11th 2020
1.050
1.012
5.0%
39.4
3.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.60 kg German - Floor-Malted Bohemian Pilsner3.6 kg Floor-Malted Bohemian Pilsner 38 1.8 88.8%
170 g German - CaraFoam170 g CaraFoam 37 1.8 4.2%
170 g German - CaraHell170 g CaraHell 34 11 4.2%
113 g German - Acidulated Malt113 g Acidulated Malt 27 3.4 2.8%
4,053 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
48 g Saaz48 g Saaz Hops Pellet 3 Boil 90 min 22.91 33.3%
48 g Saaz48 g Saaz Hops Pellet 3 Boil 30 min 16.46 33.3%
48 g Saaz48 g Saaz Hops Pellet 3 Boil 0 min 33.3%
144 g / $ 0.00
 
Yeast
White Labs - Pilsner Lager Yeast WLP800
Amount:
1 Each
Cost:
Attenuation (avg):
74.5%
Flocculation:
Med-High
Optimum Temp:
10 - 13 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 105.5 g       Temp: 20 °C       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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.5 L Strike 74 °C 67 °C 40 min
8.5 L Sparge -- 67 °C 10 min
Starting Mash Thickness: 4.06 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4.1 L/kg 16.5
Mash volume with grains 19.1
Grain absorption losses -4.1
Remaining sparge water volume (equipment estimates 16.8 L) 13.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.3 L) 25
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil Volume 19
Going into fermentor 19
Total: 30  
Equipment Profile Used: System Default
 
Notes

Mash at 150°F (66°C) for 40 minutes.
Boil for 90 minutes.
Pitch the yeast at 49°F (9°C) and allow the temperature to free rise to 50°F (10°C).
Ferment at 50°F (10°C) until the gravity reads 1.024 and then allow the temperature to free rise to 60°F (16°C).
Hold at 60°F (16°C) for 24 hours after terminal gravity is reached.
Gradually crash the temperature to 34°F (1°C) over 5 days and lager for 5 weeks

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  • Last Updated: 2020-06-11 01:45 UTC