2022 Christmas Pils - Beer Recipe - Brewer's Friend

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2022 Christmas Pils

144 calories 9.6 g 330 ml
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Beer Stats
Method: All Grain
Style: German Pils
Boil Time: 90 min
Batch Size: 25.5 liters (ending kettle volume)
Pre Boil Size: 32 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 70% (ending kettle)
Calories: 144 calories (Per 330ml)
Carbs: 9.6 g (Per 330ml)
Created: Sunday December 4th 2022
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Voyager Craft Malt - Atlas Latrobe5 kg Atlas Latrobe 37.6 2.03 89.1%
0.11 kg German - Acidulated Malt0.11 kg Acidulated Malt 27 3.4 2%
0.50 kg Simpsons - Maris Otter pale0.5 kg Maris Otter pale 38 2.4 8.9%
5.61 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Artisan - Magnum25 g Magnum Hops Pellet 9.9 Boil 60 min 27.35 33.3%
25 g Hallertau Hersbrucker25 g Hallertau Hersbrucker Hops Pellet 3 Boil 20 min 5.02 33.3%
25 g Hallertau Hersbrucker25 g Hallertau Hersbrucker Hops Pellet 3 Boil 5 min 1.65 33.3%
75 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
8 g Gypsum Water Agt Mash 1 hr.
0.65 ml Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
Lallemand - Diamond Lager
Amount:
2 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
10 - 15 °C
Starter:
Yes
Fermentation Temp:
11 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 106 B cells required
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (custom):
92%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
Yes
Fermentation Temp:
11 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 106 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
mash ph 5.37
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Mash Infusion 64 °C 62 °C 45 min
alpha rest Infusion 63 °C 71 °C 45 min
Mash out Sparge 70 °C 78 °C 10 min
18 L Sparge Sparge 78 °C 75 °C 10 min
Starting Mash Thickness: 3.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 19.6
Mash volume with grains 23.3
Grain absorption losses -5.6
Remaining sparge water volume 18.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 34.4 L) 32
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil volume (equipment estimates 23.1 L) 25.5
Estimated amount in fermentor 25.5
Total: 38.5  
Equipment Profile Used: System Default
 
Notes

Sun 4 Dec 22 pm made 500ml starter of lall diamond and 34/70 slurry from July on saved wort.
Conditioned and milled grain sun night. (Atlas may be a bit old (bought 26/5), may explain efficiency drop.)

Mashed in Mon 5 Dec 6:00am. First runnings 21 brix=1.084. After sparge 30 litres @ 10.5 brix = 1.040.
To boil 8:40am, resparged another couple of litres, 32 litres @11.5 brix=1.044 pre boil.
After chilling 25 litres @12.5 Brix=1.048 @28.3C into fermenter at 11:00am, approx 0.5 litre trub, set ferm fridge to 10.C. 60sec o2. 4:30pm 18.3C.
8:30pm Mon sprinkled dry 34/70 into Diamond starter, swirled, pitched at 15.3C. Cling film sealed over top.
8am tues a few bubbles on top, 10C.
8 am Weds full krausen, 12 brix=1.044, 10C.
7:45am thurs 8 dec 11.25brix=1.040, temp to 10.5C. 8am Friday 10.5brix=1.036, upped to 11C. 9am Sat 10 Dec 10 brix=1.032.
Sun 9 brix=1.026, upped to 12C, Mon 1pm 7 brix=1.014 upped to 13C. Tues am 14C, Tues pm 15C, Weds am 16C. Fri 16 Dec pm crashed to 8C. Packaged Sunday 18 Dec 5 brix=1.002


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  • Last Updated: 2023-04-08 10:35 UTC