German Pilsen COCEPA - Beer Recipe - Brewer's Friend

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German Pilsen COCEPA

158 calories 16.4 g 355 ml
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Beer Stats
Method: All Grain
Style: German Pilsner (Pils)
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 30.15 liters
Post Boil Size: 24.1 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Source: CERVEZA TABASCO
Hop Utilization: 85%
Calories: 158 calories (Per 355ml)
Carbs: 16.4 g (Per 355ml)
Created: Saturday November 5th 2022
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n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4.46 kg Weyermann - Bohemian Pilsner Malt4.46 kg Bohemian Pilsner Malt 36.8 4.99 90.7%
460 g Weyermann - Carapils460 g Carapils 34.5 4.11 9.3%
4.92 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
150 g Yakima Valley Hops - CZ Saaz150 g CZ Saaz Hops Pellet 1.7 Boil at 100 °C 60 min 27.8 53.6%
70 g Yakima Valley Hops - CZ Saaz70 g CZ Saaz Hops Pellet 1.7 Boil at 100 °C 15 min 6.44 25%
60 g Yakima Valley Hops - CZ Saaz60 g CZ Saaz Hops Pellet 1.7 Boil at 100 °C 5 min 2.22 21.4%
280 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.70 g Calcium Chloride Water Agt Mash 1 hr.
0.54 g Epsom Salt Water Agt Mash 1 hr.
2.40 g Gypsum Water Agt Mash 1 hr.
3 ml Lactic acid Water Agt Mash 1 hr.
3.96 g Calcium Chloride Water Agt Sparge 1 hr.
0.79 g Epsom Salt Water Agt Sparge 1 hr.
3.52 g Gypsum Water Agt Sparge 1 hr.
0.39 ml Lactic acid Water Agt Sparge 1 hr.
1.25 g Whirlfloc tablet Fining Boil 10 min.
2.50 g Wyeast Nutrient Water Agt Mash 10 min.
 
Yeast
Lallemand - LalBrew Diamond Lager
Amount:
11 Grams
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 15 °C
Starter:
No
Fermentation Temp:
12 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 393 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 153 g       Temp: 12 °C       CO2 Level: 2.7 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
21 5 18 16 21 84
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.76 L BETA-AMILASA Strike 66 °C 62 °C 30 min
ALFA-AMILASA Temperature 62 °C 70 °C 30 min
MASH OUT Temperature 70 °C 76 °C 10 min
VORLAUF Vorlauf 76 °C 76 °C 15 min
15 L BATCH SPARGE Batch Sparge 76 °C 76 °C 10 min
VORLAUF SPARGE Vorlauf 76 °C 76 °C 15 min
6.17 L FLY SPARGE Fly Sparge 76 °C 76 °C 10 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 14.8
Mash volume with grains 18
Grain absorption losses -4.9
Remaining sparge water volume (equipment estimates 20.2 L) 21.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.1 L) 30.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -1.4
Post boil Volume (equipment estimates 22 L) 24.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 24.1 L) 22
Total: 36  
Equipment Profile Used: System Default
 
Notes

MACERADO:

  • A LOS 10 MIN CHECAR PH:
    • SI ES ≥7.4 APLICAR ACIDO LACTICO AL 88% HASTA LLEGAR A UN pH ENTRE 7.2-7.3, NO SOBREPASAR MAS DE 15 ML DE AC LACTICO.

  • AL TERMINO DEL MACERADO REALIZAR PRUEBA DE YODO

    FERMENTACION PRIMARIA:

    PASO 1: TEMP. 12°C DURANTE 8 DIAS
    PASO 2: TEMP. 13°C DURANTE 1 DIA
    PASO 3: TEMP. 14°C DURANTE 1 DIA
    PASO 4: TEMP. 15°C DURANTE 1 DIA
    PASO 5: TEMP. 16°C DURANTE 1 DIA
    PASO 6: TEMP. 17°C DURANTE 2 DIAS


    COLD CRASH:

    PASO 1: TEMP. 4°C DURANTE 3-5 DIAS

    CARBONATACION NATURAL

    PASO 1: TRASVASE A BOTELLA Y VERTIR DEXTROSA
    PASO 2: TEMP. 12°C DURANTE 14 DIAS

    MADURACION LAGER:

    PASO 1: TEMP. 2-3°C DURANTE 45 DIAS
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  • Last Updated: 2024-12-21 15:58 UTC