Snatch the Pebble Pilsner (BCS) - Beer Recipe - Brewer's Friend

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Snatch the Pebble Pilsner (BCS)

196 calories 16 g 12 oz
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Beer Stats
Method: All Grain
Style: Classic American Pilsner
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 65% (brew house)
Source: John Luhmann
Calories: 196 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created: Monday October 26th 2020
1.060
1.009
6.7%
35.8
3.7
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb Rahr - Standard 2-Row9.5 lb Standard 2-Row 36.8 1.8 69.5%
3.80 lb Flaked Corn3.8 lb Flaked Corn 40 0.5 27.8%
6 oz German - Acidulated Malt6 oz Acidulated Malt 27 3.4 2.7%
13.67 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.82 oz Saaz1.82 oz Saaz Hops Pellet 3.5 Boil 60 min 21.78 31.3%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 20 min 7.25 17.2%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 10 min 4.34 17.2%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 5 min 2.39 17.2%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 0 min 17.2%
5.82 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Wyeast - Beer Nutrient Other Boil 15 min.
1 tsp Irish Moss Fining Boil 15 min.
0.20 g Gypsum Water Agt Mash 90 min.
0.10 g Calcium Chloride (anhydrous) Water Agt Mash 90 min.
0.10 g Epsom Salt Water Agt Mash 90 min.
0.20 g Gypsum Water Agt Sparge 20 min.
0.10 g Calcium Chloride (anhydrous) Water Agt Sparge 20 min.
0.10 g Epsom Salt Water Agt Sparge 20 min.
0.30 ml Lactic acid Water Agt Sparge 20 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
2 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 537 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Reverse Osmosis
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
6 1 8 10 7 16
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal 90 minute mash at 148 Steeping 156 °F 148 °F 90 min
2 gal after 90 mins, add 1 gallon of sparge water, raise basket and vorlauf 2 gallons from mash Vorlauf 168 °F 168 °F 10 min
4 gal complete sparge with 4 gallons of water until 6.5 gallons of wort is collected Sparge 168 °F 168 °F 20 min
Starting Mash Thickness: 1.3 qt/lb
Starting Grain Temp: 148 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 4.44 17.8  
Mash volume with grains 5.54 22.2  
Grain absorption losses -1.71 -6.8  
Remaining sparge water volume (equipment estimates 5.48 g | 21.9 qt) 4.02 16.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.97 g | 31.9 qt) 6.5 26  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.22 -0.9  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.46 33.8
Equipment Profile Used: System Default
 
Notes

2 packs of S-23 22 grams total, 10 Billions Cells/g
Starter Size (2 L)
Gravity (1.040)
Growth Model and Aeration

DME Required:7.5 oz, 213.0 g
Growth Rate:1.4
Intial Cells Per Extract (B/g): 1.03
Ending Cell Count:518 billion cells
Resulting Pitch Rate:1.80M cells / mL / °P
Starter meets desired pitching rate!

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  • Last Updated: 2020-12-28 18:33 UTC