Aussie Pilsner - Beer Recipe - Brewer's Friend

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Aussie Pilsner

117 calories 9.7 g 330 ml
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Beer Stats
Method: BIAB
Style: International Pale Lager
Boil Time: 60 min
Batch Size: 23.5 liters (ending kettle volume)
Pre Boil Size: 27.5 liters
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 73% (ending kettle)
Calories: 117 calories (Per 330ml)
Carbs: 9.7 g (Per 330ml)
Created: Wednesday November 25th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Joe White - Ale Malt3 kg Ale Malt 36.8 2.81 74.1%
0.75 kg Joe White - Light Munich0.75 kg Light Munich 35.9 5.25 18.5%
0.20 kg Joe White - Wheat Malt0.2 kg Wheat Malt 37.3 2.15 4.9%
0.10 kg Cane Sugar0.1 kg Cane Sugar 46 0 2.5%
4.05 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
11 g Magnum11 g Magnum Hops Pellet 15 Boil 60 min 20.67 42.3%
15 g Saaz15 g Saaz Hops Pellet 3.5 Boil 15 min 3.26 57.7%
26 g / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
2 Each
Cost:
Attenuation (custom):
82%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
12 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 80 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 L Infusion 66 °C 63 °C 60 min
Quick Water Requirements
Water Liters
Total strike volume 32.3
Mash volume with grains 34.9
Grain absorption losses -4
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 29.3 L) 27.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume (equipment estimates 21.7 L) 23.5
Estimated amount in fermentor 23.5
Total: 32.3  
Equipment Profile Used: System Default
 
Notes

Australian Pilsner tends to have a lower IBU and ABV than Czech Pilsners. This has more mouthfeel than standard Aussie Largers with nice lacing. Sugar was used to increase the ABV which is standard in many commercial Aussie Lagers.

You can substitute for another yeast strain however using the 34/70 allowed me to ferment at slightly higher temps (12 degrees for 4 days then ramp to 15 over a week) resulting in grain to glass time of approx. 2 weeks when forced carbonating in kegs.

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  • Last Updated: 2020-12-16 10:32 UTC