Grolshish

Method: BIAB
Style: Bohemian Pilsener
Boil Time: 60 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 13 liters
Post Boil Size: 13 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Allen Maher
Hop Utilization: 99%
Calories: 237 calories (Per 500ml)
Carbs: 24.8 g (Per 500ml)

Created: Tuesday June 15th 2021

Original Gravity:

1.051

Final Gravity:

1.013

ABV (standard):

5.0%

IBU (tinseth):

35.2

SRM (morey):

5.3

Mash pH

5.5

Cost $

34.65

Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
0.14 kg	Red shed - Biscuit (18 ºL)0.144 kg Biscuit (18 ºL)		35	18	5%
2.72 kg	Weyermann - Bohemian Pilsner Malt2.72 kg Bohemian Pilsner Malt	$ 2.50 / lb $ 14.99	36.8	2.43	95%
2.86 kg / $ 14.99

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
45 g	Saaz45 g Saaz Hops	$ 3.00 / oz $ 4.76	Pellet	3.5	Boil at 100 °C	40 min	28.64	50%
45 g	Saaz45 g Saaz Hops	$ 3.00 / oz $ 4.76	Pellet	3.5	Hop Stand at 100 °C	1 min	6.56	50%
90 g / $ 9.52

Show Summary View

Amount	Variety	Cost	IBU	Bill %
90 g	Saaz (Pellet) 90 g Saaz (Pellet) Hops	$ 3.00 / oz $ 9.52	35.2	100%
90 g / $ 9.52

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1.50 g	Irish Moss	$ 2.50 / oz $ 0.13	Fining	Boil	0 min.
60 g	Acetic acid		Water Agt	Mash	0 min.
$ 0.13

Yeast

Lallemand - LalBrew NovaLager

Amount:	1 Each	Cost:	$ 10.00 / each $ 10.00
Attenuation (avg):	75%	Flocculation:	Low
Optimum Temp:	10 - 20 °C	Starter:	No
Fermentation Temp:	22 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 53 B cells required

$ 10.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 122.1 g Temp: 20 °C CO₂ Level: 2.25 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Mash Chemistry and Brewing Water Calculator

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
9 L	Mash in	Strike	55 °C	50 °C	--
	Beta Conversion	Steeping	58 °C	58 °C	30 min
	Alpha Conversion	Steeping	65 °C	68 °C	45 min
	Mash Out	Temperature	72 °C	72 °C	10 min
7 L		Sparge	72 °C	72 °C	--
	pasturization	Temperature	83 °C	83 °C	20 min

Quick Water Requirements

Water	Liters
Strike water volume (equipment estimates 21.9 L)	16.8
Mash volume with grains (equipment estimates 23.8 L)	18.7
Grain absorption losses	-2.9
Mash Lauter Tun losses	-0.9
Pre boil volume (equipment estimates 18.2 L)	13
Boil off losses	-5.7
Hops absorption losses (first wort, boil, aroma)	-0.2
Post boil Volume (equipment estimates 12.2 L)	13
Hops absorption losses (whirlpool, hop stand)	-0.2
WARNING: Exceeded batch size - reduce boil size
Volume into fermentor (equipment estimates 12.8 L)	12
Total:	16.8
Equipment Profile Used:	System Default

Batch Performance

Efficiency:

Conversion: 102.2%

Pre-Boil Efficiency N/A

Ending Kettle Efficiency N/A

Brew House: 92% 33.7 ppg

Wort Volume:

13 Liters

Expected 12 Liters of fermentable wort.
Adjust your equipment profile and calibrate your equipment to dial this in.
Expected OG: 1.051
Actual OG: 1.062

Alcohol and Attenuation:

ABV: 7.74%

Apparent Attenuation: 95.2%
Actual FG: 1.003
Calories per 500ml 237 calories
Carbohydrates per 500ml 24.8 g

Amount Packaged:

11.5 Liters

Great job! You get to enjoy the equivalent of:

12oz bottles: 32
1/2L bottles: 23
Pints: 24

Latest Brew Log

Date	Days	Event	Gravity	Volume	Temp	Updated	Comment
8/25/2023 12:28 AM about 1 year ago	+1	Mash Complete	1.062	13 Liters	83 °C	9/4/2023 2:09 PM about 1 year ago	This reading is high but seems to check out... something in the math seems off with specific gravity this high. HINDSIGHT: I put in about four times the needed melanoidin malt so yes the math is a bit off, but it is not a complete explanation. The conversion rate is still crazy high, and consistently so over the last few brews with this method.
8/25/2023 1:36 AM about 1 year ago	+1	Brew Day Complete	1.062	13 Liters	80 °C	9/4/2023 2:09 PM about 1 year ago	In the bag for no chill. FUTURE ME HERE: I will probably skip the bag and go straight to fermenter or alternate vessel, there is no good way to rack from the bag so no chance to catch the trub at this stage anyway. I may use a 16L stainless pot as the cooling vessel and then rack into the fermenter.
8/25/2023 2:01 PM about 1 year ago	+1	Sample	1.062		23 °C	8/26/2023 2:05 PM about 1 year ago	Did not remeasure specific gravity, the Irish moss had clarified this pretty well and dropped a lot of protein out.
8/29/2023 9:13 PM about 1 year ago	+5	Fermentation Complete	1.003	10 Liters	23 °C	8/29/2023 9:16 PM about 1 year ago
8/29/2023 9:54 PM about 1 year ago	+5	Packaged		11.5 Liters		8/29/2023 9:56 PM about 1 year ago	Topped up 1.5L due to losses. The dilution takes this down to about 6% ABV.
9/4/2023 12:54 AM about 1 year ago	+11	Tasting Note				9/4/2023 12:54 AM about 1 year ago	This is a good and bad story, I am going to modify this recipe because it came out close to what I wanted. The IBU is in a better range than the calculator says, it is too heavy on the base bittering so I might pull back on the boil time of the hop tea and increase the hop stand addition. The head retention is great, and the carbonation is spot on, the hops is present and crisp. There is a lingering fruit character from the yeast, so I am going to switch up the yeast to a strain that comes out cleaner. The melanoidin malt makes up for the lack of decoction mash flavour wise, but I will back it off to half of what I put in to lighten the colour. Other than that it came out well for a first go. It was a bit high in ABV, but my one pot method involves a stirred mash process, plus I do step mashing and mashing out before pasturization.
9/4/2023 1:56 PM about 1 year ago	+11	Tasting Note				9/4/2023 2:08 PM about 1 year ago	All beer was good to drink and developing crispness after 5 days in the bottle, it is only 12 L and there are three of us. While I think this will get great after about 2 weeks in the bottle, there is zero chance of this batch making it that far. The fruit fades and the hops balances as it ages, I am still switching to a cleaner fermenting yeast strain. Next time I need to resist putting this in the fridge to cold crash before 5 days, it is too easy to start drinking too early.

Notes

Add the Irish moss at the start of the pasteurization stage.

Hops Tea Method

This is version two of this recipe. The listed boil time with hops tea is twice what it says, there is a different extraction rate of hops in water vs wort. Use a 20-30 minute boil remember this is no chill too.

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Last Updated: 2023-12-17 17:31 UTC

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Grolshish