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italian pilsner

138 calories 11.2 g 330 ml
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Beer Stats
Method: All Grain
Style: German Pilsner (Pils)
Boil Time: 90 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 42 liters
Post Boil Size: 30.02 liters
Pre Boil Gravity: 8.2 °P (recipe based estimate)
Post Boil Gravity: 11.4 °P (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 97%
Calories: 138 calories (Per 330ml)
Carbs: 11.2 g (Per 330ml)
Created: Sunday January 9th 2022
11.4 °P
1.7 °P
5.1%
36.5
6.4
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4.94 kg Bestmalz - BEST Pilsen4.94 kg BEST Pilsen 37 3.57 100%
4.94 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
11 g Target11 g Target Hops Pellet 11.5 Boil 90 min 15.56 9.2%
8 g Barth-Haas - Extra Styrian Dana8 g Extra Styrian Dana Hops Pellet 15.6 Boil 30 min 11.03 6.7%
35 g Saaz35 g Saaz Hops Pellet 3.5 Boil 10 min 5.11 29.4%
12.50 g Barth-Haas - Extra Styrian Dana12.5 g Extra Styrian Dana Hops Pellet 15.6 Whirlpool 0 min 3.9 10.5%
12.50 g Saaz12.5 g Saaz Hops Pellet 3.5 Whirlpool 0 min 0.88 10.5%
40 g Barth-Haas - Smaragd40 g Smaragd Hops Pellet 5 Dry Hop 4 days 33.6%
119 g / 0.00 €
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
25 Grams
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
12.5 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 100 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.83 bar       Temp: 1 °C       CO2 Level: 5.5 g/l
 
Target Water Profile
casa
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
88 2.8 2 80 40 34
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3- ph 5.45
88 2.8 2 80 40 34

Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
64 °C 64 °C 50 min
64 °C 72 °C 20 min
72 °C 78 °C 10 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 14.8
Mash volume with grains 18.1
Grain absorption losses -4.9
Remaining sparge water volume (equipment estimates 25 L) 33
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33.9 L) 42
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 25.1 L) 30
Hops absorption losses (whirlpool, hop stand) -0.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 29.9 L) 25
Total: 47.8  
Equipment Profile Used: System Default
 
Notes

FERMENTAZIONE: Inoculo a 10,5°C, in seguito stabilizzare la temperatura a 12,5°C e procedere con la fermentazione fino a °P residuo di circa 6°P (quarto giorno circa) ed effettuare il dry hopping.A dry hopping effettuato settare la temperatura a 14,0 °C ed effettuare la pausa diacetile per circa 3gg a questa temperatura, fino ad attenuazione completa.Portare a 4°C per 3 giorni e scaricare il lievitoPortare a 0 °C ed effettuare la maturazione per 20giorniDRY HOPPING: Effettuato con 1,6g/L di HallertauSmaragda 6°P residui, durante la fermentazione primaria.MATURAZIONE: Effettuata a 0°C.
carbonazione 1grado con 12.1psi

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  • Last Updated: 2022-01-11 14:16 UTC