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Pilsner Kit

391 calories 29.1 g 1 L
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Beer Stats
Method: All Grain
Style: German Pilsner (Pils)
Boil Time: 60 min
Batch Size: 22.01 liters (ending kettle volume)
Pre Boil Size: 28.01 liters
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 60% (ending kettle)
Source: https://www.beerlab.co.za/blogs/recipes/9822370-single-saazer-pilsner-all-grain
Calories: 391 calories (Per 1L)
Carbs: 29.1 g (Per 1L)
Created: Monday April 26th 2021
Similar Recipes

Bohemian Pilsner

by Ronan Murphy - VKNG Brau

OG: 1.054 FG: 1.010 ABV: 5.8% IBU: 52

1.043
1.005
4.9%
51.0
4.4
5.7
583.72
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Weyermann - Pilsner5 kg Pilsner R 38.00 / kg
R 190.00 		36 1.5 95.1%
0.20 kg Thomas Fawcett - Pale Crystal Malt0.2 kg Pale Crystal Malt R 48.00 / kg
R 9.60 		34 23 3.8%
0.06 kg Weyermann - Munich Type II (Dark)0.06 kg Munich Type II (Dark) R 48.00 / kg
R 2.88 		37 10 1.1%
5.26 kg / R 202.48
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
104 g Barth-Haas - Saazer104 g Saazer Hops R 1.15 / g
R 119.60 		Pellet 3.2 Boil 60 min 44.39 67.5%
25 g Barth-Haas - Saazer25 g Saazer Hops R 1.15 / g
R 28.75 		Pellet 3.2 Boil 15 min 5.29 16.2%
25 g Barth-Haas - Saazer25 g Saazer Hops R 1.15 / g
R 28.75 		Pellet 3.2 Boil 3 min 1.33 16.2%
154 g / R 177.10
 
Other Ingredients
Amount Name Cost Type Use Time
3 g polyclar R 1.38 / g
R 4.14 		Fining Boil 15 min.
R 4.14
 
Yeast
Lallemand - LalBrew Diamond Lager
Amount:
2 Each
Cost:
R 100.00 / each
R 200.00
Attenuation (custom):
85%
Flocculation:
High
Optimum Temp:
10 - 15 °C
Starter:
Yes
Fermentation Temp:
12 °C
Pitch Rate:
1.75 (M cells / ml / ° P) 413 B cells required
R 200.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 170       Temp: 15 °C       CO2 Level: 2.6 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
I did add some salts as it was pure rainwater 5g gypsum and 3 grams Calcium Chloride
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13 L Strike 72 °C 65.5 °C 60 min
20 L Batch Sparge 76 °C -- --
Starting Mash Thickness: 2.6 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.6 L/kg 13.7
Mash volume with grains 17.1
Grain absorption losses -5.3
Remaining sparge water volume 20.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.5 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.8
Post boil volume (equipment estimates 21.5 L) 22
Estimated amount in fermentor 22
Total: 34.2  
Equipment Profile Used: System Default
 
Notes

Below is the Recipe I bought the kit from Beerlab

However, I changed the supplied yeast to 2 packets of Lager yeast and made a starter.

My efficiency was less than theirs and I ended with a start IG of 1043 so I adjusted this, will improve next batch.

Also due to work and covid my brewing regime was challenged I primary fermenter for close to 2 weeks, Diacetyl rest for 3 days then dropped the temp down to lagering at a rate of 3 degrees per day, then racked to secondary and dropped temp to about 2 to 3 degrees, for 2 weeks before bottling.



Single Saazer Pilsner (All Grain)
Posted by Lynnae Endersby on October 26, 2013

Bohemian Pilsner (All Grain)
A refreshing bright Gold Pilsner with a wonderful floral bouquet thanks to the use of only Saaz hops. This delicate Pilsner is perfectly balanced between hop bitterness and malt sweetness. (One is never enough!)

This beer is ready to drink after two weeks of fermentation and Lagering for one month after.

Serve at 4 °C

Batch size: 20 liters

Efficiency: 70.0%

Original Gravity: 1.049

Final Gravity: 1.012

Alcohol: 4.8%

Bitterness: 45.5 IBU

Boil duration: 60 min

Water needed

13 L @72 C for Mash-in (Mash ratio = 2.6 L of water per kg grain)

20 L @ 76 C for Sparge (Sparge ratio = 1.5 x quantity of Mash Water)


Ingredients

5 kg Pilsner Malt

0.2 kg Pale Crystal Malt (20 L)

0.06 kg Munich type 2

Hops: 104 g Saaz (3.2%) - 60 min

Hops: 25 g Saaz (3.2%) - 15 min (before end of boil)

Hops: 25 g Saaz (3.2 %)- 3 min (before end of boil)

5 ml Irish moss - 15 min (before the end of the boil)

Fermentis Saflager W-34/70 - YEAST


Work order

Heat 13 Liters of water to 72 °C. Add water to the (cold) mash tun. Add Grain and mix. Wait for mash temperature to settle at 65.5 °C (you can add boiling water or some ice cubes to adjust the temperature if needed)



Mash for 90 minutes



Heat 21 Liters of water to 76°C. Sparge the grain and drain wort into your brew pot



Bring the wort to the boil and add the first hop addition (104 g Saaz) .Boil for 60 minutes



15 minutes before the end of the boil



  • Put immersion chiller in your pot

  • Add Irish moss

  • Add 25 g Saaz

  • Rehydrate the yeast in 120 ml tepid water



    3 minutes before the end of the boil



  • Add 25 g Saaz



    At the end of the boil cool down wort to 22 °C and add to the fermenter. Pitch rehydrated yeast

    Ideal fermentation temperature 12 - 15°C

    Ferment for 2 weeks.



    When final gravity has been reached transfer Pilsner to a secondary fermenter to Lager. Begin Lagering at 7°C and slowly decrease the temperature to 2 °C over a 2 week period. Bring the beer to 15°C for 3 days before bottling to ensure that fermentation is complete. Allot the beer to carbonate at room temperature for 2 weeks.



    Bottle with 118 g granulated sugar boiled in 200 ml water for 10 minutes & cooled. Gently add to beer and bottle.
    Tags: Pilsner, Saaz
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  • Last Updated: 2021-06-01 19:18 UTC
  • Snapshot Created: 2021-04-26 13:53 UTC
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