Twin Barns Belknap Pils - Beer Recipe - Brewer's Friend

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Twin Barns Belknap Pils

156 calories 13.4 g 12 oz
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Beer Stats
Method: All Grain
Style: German Pils
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.7 gallons
Post Boil Size: 5.8 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 78% (brew house)
Hop Utilization: 99%
Calories: 156 calories (Per 12oz)
Carbs: 13.4 g (Per 12oz)
URL: https://beerandbrewing.com/all-access-recipe-twin-barns-belknap-pils/
Created: Monday June 5th 2023
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Fermentables
Amount Fermentable Cost PPG °L Bill %
9.20 lb Weyermann - Pilsner9.2 lb Pilsner 36 1.5 98%
3 oz Weyermann - Acidulated3 oz Acidulated 27 3.4 2%
9.39 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.35 oz Magnum0.35 oz Magnum Hops Pellet 15 First Wort 90 min 21.37 8.9%
0.40 oz Saaz0.4 oz Saaz Hops Pellet 3.5 Boil 30 min 3.98 10.1%
0.40 oz Hallertau Mittelfruh0.4 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 30 min 4.26 10.1%
1.60 oz Saaz1.6 oz Saaz Hops Pellet 3.5 Whirlpool at 185 °F 30 min 3.05 40.5%
1.20 oz Hallertau Mittelfruh1.2 oz Hallertau Mittelfruh Hops Pellet 3.75 Whirlpool at 185 °F 0 min 2.14 30.4%
3.95 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Gypsum Water Agt Mash 0 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
2 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
52 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 87 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.47 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.52 14.1  
Mash volume with grains 4.27 17.1  
Grain absorption losses -1.17 -4.7  
Remaining sparge water volume (equipment estimates 5.05 g | 20.2 qt) 4.6 18.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.15 g | 28.6 qt) 6.7 26.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5.61 g | 22.4 qt) 5.8 23.2  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.4  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.7 g | 22.8 qt) 5.5 22  
Total: 8.12 32.5
Equipment Profile Used: System Default
 
Notes

Mill the grains and mash at 147°F (64°C) for 45 minutes. Recirculate until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort, depending on your evaporation rate.

Boil for 60 minutes, adding hops according to the schedule. After the boil, chill to about 50°F (10°C). Aerate well and pitch plenty of healthy yeast. Ferment at 52°F (11°C). Toward the end of fermentation, perform a diacetyl rest: Allow the temperature to rise to 55°F (13°C) and hold for 72 hours. Slowly crash the beer 1–2°F (1°C) per day, get it as cold as possible, and lager for at least 4 weeks. Package and carbonate to about 2.6 volumes of CO2.

BREWER’S NOTES
Depending on your water, add some gypsum to the mash to help highlight the hop character. This beer is delicious and bright when fresh, but it still retains a ton of hop character with a little bit of age on it.

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  • Last Updated: 2023-06-05 19:09 UTC