Barbara Wedding Pils - Beer Recipe - Brewer's Friend

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Barbara Wedding Pils

151 calories 12.7 g 330 ml
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Beer Stats
Method: All Grain
Style: German Pilsner (Pils)
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 94%
Calories: 151 calories (Per 330ml)
Carbs: 12.7 g (Per 330ml)
Created: Wednesday January 20th 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg The Swaen - Swaen Pilsner4.5 kg Swaen Pilsner 38 2 97.8%
0.10 kg The Swaen - GoldSwaen Munich Light0.1 kg GoldSwaen Munich Light 36.8 30 2.2%
4.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
19 g Bravo19 g Bravo Hops Pellet 15 Boil 60 min 32.07 32.2%
40 g Hallertau Mittelfruh40 g Hallertau Mittelfruh Hops Pellet 3.1 Whirlpool 10 min 2.82 67.8%
59 g / $ 0.00
 
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:
14 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 95 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 100.2 g       Temp: 20 °C       CO2 Level: 2 Volumes
 
Target Water Profile
Agua Monterrey 2017
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 13.8
Mash volume with grains 16.8
Grain absorption losses -4.6
Remaining sparge water volume (equipment estimates 19.7 L) 17.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28 L) 26
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 22.2 L) 24
Hops absorption losses (whirlpool, hop stand) -0.2
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 23.8 L) 22
Total: 31.5  
Equipment Profile Used: System Default
 
Notes

Se agregaron 250g de malta acidificada para bajar el pH del mosto hasta

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  • Public: Yup, Shared
  • Last Updated: 2021-03-05 19:17 UTC