Legend Has It Pils - Beer Recipe - Brewer's Friend

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Legend Has It Pils

1 calories 0 g 1.25 ml
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Beer Stats
Method: All Grain
Style: German Pilsner (Pils)
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 31 liters
Post Boil Size: 26 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Wolf Pack Brewing
Hop Utilization: 99%
Calories: 1 calories (Per 1.25ml)
Carbs: 0 g (Per 1.25ml)
Created: Tuesday January 5th 2021
1.051
1.008
5.6%
41.1
3.8
5.1
10.09
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.30 kg Gladfield - Pilsner Malt4.3 kg Pilsner Malt $ 2.00 / kg
$ 8.60 		37.7 1.93 94.4%
0.26 kg Gladfield - Sour Grapes Malt0.255 kg Sour Grapes Malt 12.4 2.03 5.6%
4.56 kg / $ 8.60
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
21 g Hallertau Mittelfruh21 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 11.13 18.4%
14 g Ariana14 g Ariana Hops Pellet 12 Boil 60 min 23.74 12.3%
14 g Spalter Select (Germany)14 g Spalter Select (Germany) Hops Pellet 3.5 Whirlpool 20 min 1.29 12.3%
11 g Ariana11 g Ariana Hops Pellet 12 Whirlpool 20 min 3.47 9.6%
11 g Hallertau Tradition (Germany)11 g Hallertau Tradition (Germany) Hops Pellet 5 Whirlpool 20 min 1.45 9.6%
43 g Columbus43 g Columbus Hops Pellet 15 Dry Hop 4 days 37.7%
114 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (anhydrous) / 14 Grams $ 0.02 / g
$ 0.04 		Water Agt Mash 0 min.
4 g Epsom Salt Water Agt Mash 0 min.
6 g Gypsum / 181 Grams $ 0.02 / g
$ 0.12 		Water Agt Mash 0 min.
1 g Table Salt Water Agt Mash 0 min.
1 each Whirlfloc Water Agt Boil 15 min.
2.25 g Wyeast - Beer Nutrient / 5 Grams $ 0.20 / g
$ 0.45 		Other Boil 15 min.
300 g Hemp Tea Herb Primary 4 days
$ 0.61
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
2 Each
Cost:
$ 0.44 / g
$ 0.88
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
12 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 360 B cells required
$ 0.88 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.64 bar       Temp: 20 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17 L Strike 50 °C 50 °C --
Temperature 50 °C 63 °C 35 min
Temperature 63 °C 72 °C 35 min
20 L Sparge 72 °C 78 °C 45 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 13.7
Mash volume with grains 16.7
Grain absorption losses -4.6
Remaining sparge water volume (equipment estimates 16.8 L) 22.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.1 L) 31
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 19.2 L) 26
Hops absorption losses (whirlpool, hop stand) -0.2
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 25.8 L) 19
Total: 36.5  
Equipment Profile Used: System Default
 
Notes

https://beerandbrewing.com/recipe-brlo-run-the-jewels-legend-has-it-pils/

Mill the grains and mash in at 122°F (50°C). Raise the temperature to 147°F (63°C) and rest 35 minutes, then raise the temperature to 162°F (72°C) and rest 35 minutes, then raise the temperature to 172°F (78°C) and mash out. Lauter and sparge as necessary to obtain about 6.5 gallons (25 liters) of wort—or more, depending on your evaporation rate. Boil 60 minutes, adding hops according to the schedule. After the boil, whirlpool until the wort temperature has dropped to 190°F (88°C). Add the whirlpool hops and continue to whirlpool for 20 minutes.

Chill the wort to 54°F (12°C), aerate well, and pitch the yeast. Ferment at 54°F (12°C). After 4 days, make an infusion by boiling the hemp tea in enough water to cover it. Allow the tea to cool, then add it (leaves and all) to the beer, along with the dry hops. When it nearly reaches terminal gravity, raise the temperature to 57°F (14°C) for one day for a diacetyl rest. Then cool by about 2°F (1°C) per day until you reach lagering temperature of about 30°F (-1°C). Lager for about 2 weeks.





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  • Last Updated: 2021-01-05 23:08 UTC