Standard No.19 Pilsner winter '22-23 - Beer Recipe - Brewer's Friend

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Standard No.19 Pilsner winter '22-23

195 calories 14.5 g .5 L
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Beer Stats
Method: All Grain
Style: Czech Premium Pale Lager
Boil Time: 90 min
Batch Size: 11 liters (fermentor volume)
Pre Boil Size: 15.32 liters
Post Boil Size: 11.3 liters
Pre Boil Gravity: 1.032 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Mike Hooper
Rating:
4.00 (1 Review)

Hop Utilization: 99%
Calories: 195 calories (Per .5L)
Carbs: 14.5 g (Per .5L)
Created: Monday November 14th 2022
1.043
1.005
5.1%
44.8
4.3
5.4
3.30
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.90 kg Crisp Malting - No.19 Floor Malt Maris Otter1.9 kg No.19 Floor Malt Maris Otter 37 3 90.5%
100 g Simpsons - Dextrin Malt100 g Dextrin Malt £ 0.00 / g
£ 0.00 		31 1.1 4.8%
100 g Weyermann - Acidulated100 g Acidulated 27 3.4 4.8%
2,100 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
31 g Saaz31 g Saaz Hops Pellet 3.5 Boil at 100 °C 90 min 31.18 39.2%
24 g Saaz24 g Saaz Hops Pellet 3.5 Boil at 100 °C 20 min 13.67 30.4%
24 g Saaz24 g Saaz Hops Pellet 3.5 Dry Hop at 20 °C 7 days 30.4%
79 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Campden Tablets Water Agt Mash 130 min.
0.50 each Irish Moss Fining Boil 15 min.
9.74 ml Acetic acid Water Agt Mash 1 hr.
 
Yeast
Mangrove Jack - Bohemian Lager Yeast M84
Amount:
2 Each
Cost:
Attenuation (custom):
87%
Flocculation:
High
Optimum Temp:
10 - 15 °C
Starter:
No
Fermentation Temp:
10 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 177 B cells required
Mangrove Jack - Bohemian Lager Yeast M84
Amount:
1 Each
Cost:
£ 3.30 / each
£ 3.30
Attenuation (avg):
78%
Flocculation:
High
Optimum Temp:
10 - 15 °C
Starter:
No
Fermentation Temp:
10 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 177 B cells required
£ 3.30 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 50.1 g       Temp: 20 °C       CO2 Level: 2 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Morrison's Yorkshire Vale

Boil & cool water.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.3 L Strike 70 °C 64 °C 90 min
11.12 L Fly Sparge 67 °C 70 °C 20 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 6.3
Mash volume with grains 7.7
Grain absorption losses -2.1
Remaining sparge water volume (equipment estimates 16.5 L) 12
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 19.8 L) 15.3
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 11 L) 11.3
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 11.3 L) 11
Total: 18.3  
Equipment Profile Used: System Default
 
Notes

Dave says "Leave for 21 days" in secondary and then "30 days maturation" in the bottle.

I say 24hrs @ 15°C,
4 week primary @ 10°C,
4 weeks secondary @ 0-3°C
Prime with fresh yeast

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  • Last Updated: 2024-11-19 15:47 UTC