The Cousins Bavarian Citrus Pilsner - Beer Recipe - Brewer's Friend

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The Cousins Bavarian Citrus Pilsner

210 calories 17.3 g 500 ml
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Beer Stats
Method: All Grain
Style: German Pilsner (Pils)
Boil Time: 70 min
Batch Size: 125 liters (fermentor volume)
Pre Boil Size: 140 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Cousin's Craft Beer
Hop Utilization: 97%
Calories: 210 calories (Per 500ml)
Carbs: 17.3 g (Per 500ml)
Created: Sunday October 30th 2022
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OG: 1.045 FG: 1.008 ABV: 4.8% IBU: 30

1.046
1.007
5.1%
27.2
3.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20 kg Bestmalz - BEST Pilsen20 kg BEST Pilsen 37 1.9 83.3%
2 kg Bestmalz - BEST Chit Malt2 kg BEST Chit Malt 23 1.4 8.3%
2 kg Bestmalz - BEST Caramel Pils2 kg BEST Caramel Pils 37 2.43 8.3%
24 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
77 g Magnum77 g Magnum Hops Pellet 14.8 Boil 60 min 24.33 13.3%
100 g Hallertau Mittelfruh100 g Hallertau Mittelfruh Hops Pellet 5 Boil 7 min 2.87 17.3%
100 g Hallertau Mittelfruh100 g Hallertau Mittelfruh Hops Pellet 5 Whirlpool at 75 °C 30 min 17.3%
100 g Hallertau Mittelfruh100 g Hallertau Mittelfruh Hops Pellet 5 Whirlpool at 70 °C 20 min 17.3%
200 g Hallertau Mittelfruh200 g Hallertau Mittelfruh Hops Pellet 5 Dry Hop at 18 °C 5 days 34.7%
577 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
4 each Protofloc Fining Boil 12 min.
1.50 g Servomyces Other Boil 10 min.
250 g Sweet Orange Peel Flavor Boil 5 min.
250 g Lemon peel Flavor Boil 5 min.
250 g tangerine peel Flavor Boil 5 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
100 Grams
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
Yes
Fermentation Temp:
14 °C
Pitch Rate:
1.75 (M cells / ml / ° P) 2501 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.63 bar       CO2 Level: 2.6 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 5 0 60 60 0
RO water adjustment:

Gypsum CaSO4 11.5g.
Calcium Chloride CaCl2 20g.
Epsom Salt MgSO4 8g.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
80 L Strike 67 °C 62 °C 30 min
mash pH 5.5 -- 67 °C 30 min
-- 75 °C 1 min
90 L Fly Sparge -- 77 °C --
Starting Mash Thickness: 3.33 L/kg
Starting Grain Temp: 19 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 133.54 L. Suggest reducing initial water volume to 45.4 L and adding 88.14 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 95.76 L. Suggest reducing strike water volume to 29.56 L and adding 50.36 L sparge/top-off. 79.9
Strike water volume at mash thickness of 3.3 L/kg 79.9
Mash volume with grains 95.8
Grain absorption losses -24
Remaining sparge water volume (equipment estimates 78.5 L) 85
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 133.5 L) 140
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.9
Post boil Volume 126
Hops absorption losses (whirlpool, hop stand) -1
Going into fermentor 125
Total: 164.9  
Equipment Profile Used: System Default
 
Notes

Fermentation schedule:
Yeast starter: Sprinkle the yeast in minimum 10 times its weight of sterile water or boiled and hopped wort at 15 to 25°C. Leave to rest 15 to 30 minutes, gently stir and pitch the resultant cream into the fermentation vessel.
Start fermenting at 14°C
Day 10 add dry hop and let the temperature free rise to 17.5°C
Day 15 transfer to other tank and crash to 0°C for a week
Day 22 carbonate for 5 days - 0°C - 10 PSI
Day 24 add 40 g. ascorbic acid
Day 27 bottling day

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  • Last Updated: 2022-11-26 06:23 UTC