PB0033 Italian-style Pilsner 08/05/21 - Beer Recipe - Brewer's Friend

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PB0033 Italian-style Pilsner 08/05/21

154 calories 14 g 16 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 90 min
Batch Size: 107 gallons (ending kettle volume)
Pre Boil Size: 112 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 73% (ending kettle)
Source: Rives
Calories: 154 calories (Per 16oz)
Carbs: 14 g (Per 16oz)
Created: Wednesday July 28th 2021
1.047
1.009
5.1%
37.5
3.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18 lb Rahr - High DP Distillers Malt18 lb High DP Distillers Malt 35 2.75 9.1%
10 lb Rice Hulls10 lb Rice Hulls 0 0 5.1%
3 lb Weyermann - Carafoam3 lb Carafoam 34.5 2.2 1.5%
2 lb Dingemans - Cara 45 2 lb Cara 45 34.5 47 1%
165 lb Weyermann - DE - Weyermann - Eraclea Pilsner165 lb DE - Weyermann - Eraclea Pilsner 37.03 1.75 83.3%
198 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 oz Magnum8 oz Magnum Hops Pellet 14.2 First Wort 110 min 24.82 7.7%
1 lb Spalter Select (Germany)1 lb Spalter Select (Germany) Hops Pellet 3.5 Boil 30 min 7.99 15.4%
2 lb Saphir2 lb Saphir Hops Pellet 4.25 Whirlpool at 210 °F 0 min 4.66 30.8%
2 lb Saphir2 lb Saphir Hops Pellet 4.25 Dry Hop at 55 °F 2 days 30.8%
8 oz Spalter Select (Germany)8 oz Spalter Select (Germany) Hops Pellet 3.5 Dry Hop at 55 °F 2 days 7.7%
8 oz Hallertau Blanc8 oz Hallertau Blanc Hops Pellet 10 Dry Hop 2 days 7.7%
6.50 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
50 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
20 g Epsom Salt Water Agt Mash 1 hr.
15 g Gypsum Water Agt Mash 1 hr.
65.78 ml Phosphoric acid Water Agt Mash 1 hr.
1 tbsp Fermcap Other Boil 110 min.
18 g Whirlfloc Fining Boil 15 min.
15 g yeastx-82 Other Boil 15 min.
40 ml Lactic acid Water Agt Whirlpool 10 min.
25 g ALDC Other Primary 0 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 1655 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 8.14 psi       Temp: 30 °F       CO2 Level: 2.6 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
70 gal strike water (60 gal above false bottom) at 159F, mash target to start is 146 F
salts and acid per "other ingredients" in mash
~72 gal sparge water at 155F initially and then later at 175F
note 40 ml lactic acid at end of whirlpool to try to hit pH 5.0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
69.3 gal Strike 157 °F 146 °F 60 min
72 gal Sparge 175 °F 165 °F --
Starting Mash Thickness: 1.4 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 110.15 gal (440.6 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 98.15 gal (392.6 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 85.14 gal (340.56 qt) 69.3 277.2  
Strike water volume at mash thickness of 1.4 qt/lb 69.3 277.2  
Mash volume with grains 85.14 340.6  
Grain absorption losses -24.75 -99  
Remaining sparge water volume 67.7 270.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 110.15 g | 440.6 qt) 112 448  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.9 -3.6  
Post boil volume (equipment estimates 108.85 g | 435.4 qt) 107 428  
Hops absorption losses (whirlpool, hop stand) -1.2 -4.8  
Estimated amount in fermentor 105.8 423.2  
Total: 137 548
Equipment Profile Used: System Default
 
Notes

mash in to target 146F and immediately start refilling HLT with 155F water.
Once water is above HERMS coil, start recirculating until mash reaches 155F, while stirring occasionally.
After mash is at 155F, stop recirc and rest for 15 min.
While resting at 155F, raise HLT water to 175F. After 15 min rest at 155F, start recircing again, even if HLT water is not to 175F, yet. Once mash is at 165F, start lautering.

Note 90 min boil time for DMS reduction due to high % of pilsner malt

boil and whirlpool hop quantities are per 3 bbl batch, dry hop quantities are for combined 6 bbl batch
Add first wort hops and 1 tbsp fermcap as kettle is filling
18 g whirlfloc G 15 min before end of boil
15 g yeastx-82 min before end of boil
add 40 ml lactic acid at end of whirpool to try to hit pH of 5.0

add 02 through carb stone at 1 L/min for 10 min
add 25 g ALDC prior to yeast pitch (ideally while or just after knocking out first batch)

get batch one as cold as possible (down to 35F)
pitch entire container of harvested W-34/70 after full combined batch is at 50F.

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  • Last Updated: 2021-09-22 20:06 UTC