East Brother Bo Pils - Beer Recipe - Brewer's Friend

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East Brother Bo Pils

1 calories 0.1 g 1.25 ml
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Beer Stats
Method: All Grain
Style: Classic American Pilsner
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 40.5 liters
Post Boil Size: 29 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Wolf Pack Brewing
Hop Utilization: 99%
Calories: 1 calories (Per 1.25ml)
Carbs: 0.1 g (Per 1.25ml)
Created: Sunday April 17th 2022
Similar Recipes

New Zealand Pilsner

by Wolf Pack Brewing

OG: 1.048 FG: 1.007 ABV: 5.4% IBU: 39

1.050
1.012
5.0%
46.0
4.1
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Gladfield - German Pilsener Malt5 kg German Pilsener Malt 36.3 2.03 92.6%
0.40 kg Gladfield - Gladiator Malt0.4 kg Gladiator Malt 37.3 5.08 7.4%
5.40 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Aurora25 g Aurora Hops Pellet 8 Boil 30 min 19.09 20.8%
30 g Aurora30 g Aurora Hops Pellet 8 Boil 15 min 14.79 25%
30 g Tettnanger30 g Tettnanger Hops Pellet 4.5 Boil 15 min 8.32 25%
25 g Aurora25 g Aurora Hops Pellet 8 Whirlpool at 85 °C 30 min 3.13 20.8%
10 g Tettnanger10 g Tettnanger Hops Pellet 4.5 Whirlpool at 85 °C 30 min 0.7 8.3%
120 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 g Yeast Nutrient Other Boil 15 min.
2.50 g Whirfloc Water Agt Boil 15 min.
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
1.21 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
10 - 13 °C
Starter:
Yes
Fermentation Temp:
10 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 427 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 2.01 bar       Temp: 20 °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
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18.6 L Strike 69 °C 68 °C 60 min
33.8 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 13.5
Mash volume with grains 17.1
Grain absorption losses -5.4
Remaining sparge water volume (equipment estimates 25 L) 33.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32.2 L) 40.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 23.2 L) 29
Hops absorption losses (whirlpool, hop stand) -0.2
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 28.8 L) 23
Total: 46.8  
Equipment Profile Used: System Default
 
Notes

https://beerandbrewing.com/recipe-east-brother-bo-pils/

DIRECTIONS
For your water, aim for a very soft, Pilsen-like profile. Mill grains and mash at 154.5°F (68°C) for 60 minutes, then run off into the kettle. Lauter and sparge as needed to get about 6.5 gallons of wort—or more, depending on your evaporation rate. Boil for 75 minutes, adding hops according to the schedule. At flameout, conduct a whirlpool step: stir the wort to create a vortex, then add whirlpool hops and steep 30 minutes. Chill wort to 48°F (9°C), aerate well, and pitch plenty of healthy yeast. Ferment at 50°F (10°C) until gravity drops to about 1.022, then allow slow rise to 60°F (16°C) for diacetyl rest. Once fermentation is complete, cool by 2°F (about 1°C) per day until it reaches 32°F (0°C), then lager for at least 3 weeks at 32°F (0°C). Package and carbonate to about 2.6 volumes.

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  • Last Updated: 2022-04-19 09:35 UTC