German Pilsner ala Veltins - Beer Recipe - Brewer's Friend

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German Pilsner ala Veltins

148 calories 13.7 g 330 ml
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Beer Stats
Method: All Grain
Style: German Pilsner (Pils)
Boil Time: 60 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 17 liters
Pre Boil Gravity: 7.2 °P (recipe based estimate)
Post Boil Gravity: 12.0 °P (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 148 calories (Per 330ml)
Carbs: 13.7 g (Per 330ml)
Created: Monday October 31st 2022
12.0 °P
2.5 °P
5.1%
25.1
4.8
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2,300 g Weyermann - Bohemian Pilsner Malt2300 g Bohemian Pilsner Malt 36.8 2.43 85.8%
280 g Weyermann - Carapils280 g Carapils 34.5 2.1 10.4%
100 g Weyermann - Acidulated100 g Acidulated 27 3.4 3.7%
2,680 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g Hallertau Mittelfruh7 g Hallertau Mittelfruh Hops Pellet 4.7 Boil 60 min 10.12 33.3%
7 g Saaz7 g Saaz Hops Pellet 6 Boil 60 min 12.92 33.3%
7 g Saaz7 g Saaz Hops Pellet 6 Whirlpool 5 min 2.1 33.3%
21 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
0.50 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Lallemand - LalBrew Diamond Lager
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 15 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 42 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 20 4 75 52 29
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 9.8
Mash volume with grains 11.6
Grain absorption losses -2.7
Remaining sparge water volume (equipment estimates 9.6 L) 10.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 15.8 L) 17
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 10
Hops absorption losses (whirlpool, hop stand) -0
Going into fermentor 10
Total: 20.6  
Equipment Profile Used: System Default
 
Notes

Einmaischen: 38°C für 30 min.
1 Rast: 52°C für 10 min.
Decoction: 2 liter für 15 min. @ 66°C & 20 min @ 100°C.
2 Rast: 62°C für 60 min.
3 Rast: 70°C für 20 min.
Abmaischen: 76° C

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  • Last Updated: 2023-03-31 10:36 UTC