Single Saazer Pilsner - Beer Recipe - Brewer's Friend

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Single Saazer Pilsner

157 calories 13 g 330 ml
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Beer Stats
Method: Partial Mash
Style: German Pilsner (Pils)
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 11.4 liters
Post Boil Size: 5.4 liters
Pre Boil Gravity: 1.092 (recipe based estimate)
Post Boil Gravity: 1.193 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 157 calories (Per 330ml)
Carbs: 13 g (Per 330ml)
Created: Tuesday August 11th 2020
1.052
1.008
5.8%
33.4
5.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Dry Malt Extract - Light2 kg Dry Malt Extract - Light 42 4 56.2%
1.30 kg German - Bohemian Pilsner1.3 kg Bohemian Pilsner 38 1.9 36.5%
0.20 kg American - Caramel / Crystal 20L0.2 kg Caramel / Crystal 20L 35 20 5.6%
0.06 kg Weyermann - Munich Type II0.06 kg Munich Type II 37 10 1.7%
3.56 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
104 g Saaz104 g Saaz Hops Pellet 3.2 Boil 60 min 29.07 67.5%
25 g Saaz25 g Saaz Hops Pellet 3.2 Boil 15 min 3.47 16.2%
25 g Saaz25 g Saaz Hops Pellet 3.2 Boil 3 min 0.87 16.2%
154 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
141.70 ml Irish Moss Fining Boil 15 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 118       Temp: 100 °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
4.5 L Strike 70 °C 65.5 °C 90 min
6.75 L Sparge 76 °C -- --
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 12.1 L) 11.7
Mash volume with grains (equipment estimates 12.1 L) 12.7
Grain absorption losses (steeping) -1.6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1.3
Pre boil volume (equipment estimates 11.9 L) 11.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.8
Post boil volume 5.4
Top off amount 14.6
Going into fermentor 20
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 26.3  
Equipment Profile Used: System Default
 
Notes

Add crushed grain to a grain bag. Heat 4.5 L of water to 70 °C and mash grains at 65.5°C for 90 minutes. (stir the grain in the grain bag well)

Heat 6.75 L of Sparge water to 76°C

Remove grain bag from grain water and rinse with the heated Sparge water. Bring wort to the boil, remove pot from the stove and add 2 kg of dry malt extract and 104 g Saaz. Boil wort for 60 minutes.

15 minutes before the end of the boil

  • Add Irish moss

  • Add 25 g Saaz

  • Rehydrate yeast in 120 ml tepid water

    3 minutes before the end of the boil

  • Add 25 g Saaz

    At the end of the boil remove pot from the stove and cool. Strain the cooled wort into the primary fermenter and top up the fermenter with cold water obtain 20 L. When wort temperature is under to 23°C pitch your rehydrated yeast

    Ideal fermentation temperature 12 - 15°C

    Ferment for 2 weeks.

    When final gravity has been reached transfer Pilsner to secondary fermenter to Lager. Begin Lagering at 7°C and slowly decrease the temperature to 2 °C over a 2 week period. Bring the beer to 15°C for 3 days before bottling to ensure that fermentation is complete. Allot the beer to carbonate at room temperature for 2 weeks.

    Bottle with 118 g granulated sugar boiled in 200 ml water for 10 minutes & cooled. Gently add to beer and bottle.
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  • Last Updated: 2020-08-12 03:22 UTC