Stazi BoPils - Beer Recipe - Brewer's Friend

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Stazi BoPils

208 calories 20.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Bohemian Pilsener
Boil Time: 90 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Post Boil Size: 12 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 87% (brew house)
Source: Samwhois75
Calories: 208 calories (Per 12oz)
Carbs: 20.2 g (Per 12oz)
Created: Tuesday August 23rd 2022
1.063
1.014
6.4%
55.5
3.1
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
22 lb Briess - Pilsen Malt 2-Row22 lb Pilsen Malt 2-Row 37 1.2 93.6%
1.25 lb Briess - Carapils Malt1.25 lb Carapils Malt 34.5 1.5 5.3%
4 oz Briess - American Honey Malt4 oz American Honey Malt 37.7 25 1.1%
23.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Citra0.5 oz Citra Hops Pellet 11 Boil 60 min 8.41 6.3%
0.50 oz Chinook0.5 oz Chinook Hops Pellet 13 Boil 60 min 9.94 6.3%
0.50 oz Citra0.5 oz Citra Hops Pellet 11 Boil 20 min 5.1 6.3%
0.50 oz Chinook0.5 oz Chinook Hops Pellet 15 Boil 20 min 6.95 6.3%
1 oz Citra1 oz Citra Hops Pellet 11 Boil 7 min 4.52 12.5%
1 oz Chinook1 oz Chinook Hops Pellet 13 Boil 7 min 5.34 12.5%
2 oz Citra2 oz Citra Hops Pellet 11 Hop Stand at 210 °F 10 min 7 25%
2 oz Chinook2 oz Chinook Hops Pellet 13 Hop Stand at 210 °F 10 min 8.28 25%
8 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Epsom Salt Water Agt Mash 1 hr.
10 g Gypsum Water Agt Mash 1 hr.
2 g Salt Water Agt Mash 1 hr.
6 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
7.76 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - German Lager I OYL-106
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium-low
Optimum Temp:
45 - 68 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 245 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       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
2tsp Gypsum
Pinch of salt and epsom
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature 152 °F 150 °F 75 min
Starting Mash Thickness: 1 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 14.4 gal (57.6 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 2.4 gal (9.6 qt) sparge/top-off.    
Strike water volume at mash thickness of 1 qt/lb 5.88 23.5  
Mash volume with grains (equipment estimates 7.61 g | 30.4 qt) 7.76 31  
Grain absorption losses -2.94 -11.8  
Remaining sparge water volume (equipment estimates 11.71 g | 46.9 qt) 11.31 45.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 14.4 g | 57.6 qt) 14 56  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 12 48  
Hops absorption losses (whirlpool, hop stand) -0.15 -0.6  
Top off amount 0.15 0.6  
Going into fermentor 12 48  
Total: 17.19 68.8
Equipment Profile Used: System Default
 
Notes

x5 gallons with Wyeast Kolsch

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  • Last Updated: 2022-10-27 10:24 UTC