Root Shoot Pils - Beer Recipe - Brewer's Friend

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Root Shoot Pils

187 calories 17.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Czech Premium Pale Lager
Boil Time: 60 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 75% (ending kettle)
Hop Utilization: 85%
Calories: 187 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created: Saturday March 12th 2022
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Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Root Shoot Malting - Pilsner11 lb Pilsner 37 2 97.8%
4 oz German - Melanoidin4 oz Melanoidin 37 25 2.2%
11.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Saaz2 oz Saaz Hops Pellet 3.6 First Wort at 209 °F 60 min 25.08 25%
3 oz Saaz3 oz Saaz Hops Pellet 2.7 Boil at 209 °F 15 min 12.73 37.5%
3 oz Saaz3 oz Saaz Hops Pellet 2.7 Whirlpool at 209 °F 0 min 5.41 37.5%
8 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Lactic acid Water Agt Mash 1 hr.
 
Yeast
Inland Island Yeast - Inland Island Yeast - Czech VI - INIS-762
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Medium
Optimum Temp:
46 - 54 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 438 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Recipe pH calculation is not loading total water treated volume of 15 gallons. 15 gallons is treated because i need to extra 5 gallons in my HLT to submerge the HERMS coil. Linked water calculations shows 5.41 for mash pH.

small additional calcium, chloride, and sulfate for flavor and yeast health.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Strike 163 °F 152 °F 60 min
4 gal Sparge -- 170 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.22 16.9  
Mash volume with grains 5.12 20.5  
Grain absorption losses -1.41 -5.6  
Remaining sparge water volume 4.94 19.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.19 g | 28.8 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil volume (equipment estimates 5.81 g | 23.3 qt) 5.5 22  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.5  
Estimated amount in fermentor 5.39 21.6  
Total: 9.16 36.6
Equipment Profile Used: System Default
 
Notes

Recipe is written for single infusion. If decocting, omit melanoidin malt. Double decoction, high protein mash in (126), saach (152), and mash out (170).

First deoction, thick mash, 156 rest to conversion, boil 15 mins for approximately 30 minute protein rest, adjust based on malt COA.

Second decoction. thick mash. 156 rest to conversion, 30 minute boil, start nearing the halfway of saccharification rest.

Rest at mashout 10 minutes for vorlauf.

Can do a triple decoction, mash in for acid rest, omit Lactic acid.

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  • Last Updated: 2022-07-29 04:26 UTC