O'zapft is! (Pils) - Beer Recipe - Brewer's Friend

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O'zapft is! (Pils)

8393 calories 756.2 g 19 L
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Beer Stats
Method: All Grain
Style: German Pilsner (Pils)
Boil Time: 60 min
Batch Size: 17 liters (fermentor volume)
Pre Boil Size: 19 liters
Post Boil Size: 17 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Silas
Calories: 8393 calories (Per 19L)
Carbs: 756.2 g (Per 19L)
Created: Sunday June 18th 2023
1.048
1.009
5.1%
29.0
3.9
5.4
25.75
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg Gladfield - Pilsner Malt3.5 kg Pilsner Malt $ 4.80 / kg
$ 16.80 		37.7 1.93 94.6%
0.20 kg Gladfield - Munich Malt0.2 kg Munich Malt 36.8 7.87 5.4%
3.70 kg / $ 16.80
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 g Green Bullet4 g Green Bullet Hops Pellet 13.1 First Wort at 68 °C 60 min 9.18 8.2%
25 g Hallertau Mittelfruh25 g Hallertau Mittelfruh Hops Pellet 4.8 Boil 40 min 16.77 51%
20 g Hallertau Mittelfruh20 g Hallertau Mittelfruh Hops Pellet 4.8 Boil at 100 °C 5 min 3.05 40.8%
49 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.50 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
2.84 ml Lactic acid Water Agt Mash 1 hr.
2.50 g Whirlfloc tablet Water Agt Boil 5 min.
 
Yeast
Lallemand - LalBrew Diamond Lager
Amount:
1 Each
Cost:
$ 8.95 / each
$ 8.95
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 15 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 71 B cells required
$ 8.95 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.83 bar       Temp: 3 °C       CO2 Level: 2.6 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
62.3 8.7 6 37.9 107.6 0.2
EFFICIENCY is Closer to 80% change recipe accordingly
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13 L Steeping 72 °C 67 °C 60 min
9 L Sparge 77 °C -- --
Starting Mash Thickness: 3.65 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 13.5
Mash volume with grains 15.9
Grain absorption losses -3.7
Remaining sparge water volume (equipment estimates 14 L) 10.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 22.9 L) 19
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 17
Going into fermentor 17
Total: 23.6  
Equipment Profile Used: System Default
 
Notes

Mash In: Heat 3.5 gallons (13 liters) of water to 104°F (40°C). Add all the crushed malts and stir thoroughly to avoid clumps. Allow the temperature to rise to 122°F (50°C) for protein rest. Hold this temperature for 20 minutes.

First Decoction: Take a thick portion of the mash (about one-third) and transfer it to another pot. Heat it up to 158°F (70°C) and hold for 10 minutes. Then, raise the temperature to 168°F (76°C) for mash-out. Return the decoction back to the main mash, raising the temperature to 154°F (68°C) for saccharification rest.

Second Decoction: Take another thick portion of the mash (about one-third) and transfer it to the other pot. Heat it up to 168°F (76°C) for mash-out. Return the decoction back to the main mash, raising the temperature to 162°F (72°C) for the second saccharification rest.

Third Decoction (optional): Repeat the process for a third decoction, if desired, to achieve a rich malt profile.
Lautering: After completing the decoction steps, begin the lautering process. Sparge with 170°F (77°C) water to extract the sugars fully.

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  • Last Updated: 2023-08-12 10:35 UTC