Pils No 5 - Beer Recipe - Brewer's Friend

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Pils No 5

146 calories 12.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Czech Premium Pale Lager
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 9.43 gallons
Post Boil Size: 7.18 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Bradley Olson
Calories: 146 calories (Per 12oz)
Carbs: 12.1 g (Per 12oz)
Created: Monday March 8th 2021
1.045
1.007
5.0%
14.5
3.3
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.28 lb German - Pilsner10.28 lb German - Pilsner 38 1.6 93.5%
11.50 oz Briess - American - Pale Ale Malt 2-Row11.5 oz American - Pale Ale Malt 2-Row 36.8 3.5 6.5%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz1 oz Saaz Hops Pellet 2.9 Boil 60 min 10.57 20%
1 oz BSG - Saaz1 oz Saaz Hops Pellet 3 Boil 10 min 3.96 20%
1 oz BSG - Saaz1 oz Saaz Hops Pellet 3 Boil 0 min 20%
2 oz BSG - Saaz2 oz Saaz Hops Pellet 3 Dry Hop 7 days 40%
5 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp irish moss Fining Boil 15 min.
0.50 tsp Yeast Nutrient Other Boil 15 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (custom):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 381 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 27.65 psi       Temp: 68 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.8 gal Temperature -- 152 °F 60 min
5 gal Fly Sparge -- 170 °F 60 min
Starting Mash Thickness: 1.33 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 3.66 14.6  
Mash volume with grains 4.54 18.1  
Grain absorption losses -1.37 -5.5  
Remaining sparge water volume (equipment estimates 6.33 g | 25.3 qt) 7.4 29.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.36 g | 33.5 qt) 9.43 37.7  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 6 g | 24 qt) 7.18 28.7  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 7.18 g | 28.7 qt) 6 24  
Total: 11.05 44.2
Equipment Profile Used: System Default
 
Notes

Bring yeast starter to targeted pitching temperature, 50 °F .

After reaching target pitching temperature, add yeast starter, shake the fermenter to aerate for four minutes, and set the carboy in 50 °F keezer.

Ferment at 50 until 50% attenuation.

Bring temperature to 62 degrees for two days for diacetyl rest. Test.

Drop the temp 5 degrees per day until lagering temp of 40 degrees reached. leave for 2 weeks. Move to keg and leave for an additional 3-4 weeks.

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  • Last Updated: 2021-03-22 12:44 UTC