Pilsner - Italianish - Beer Recipe - Brewer's Friend

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Pilsner - Italianish

168 calories 17.6 g 12 oz
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Beer Stats
Method: BIAB
Style: Czech Premium Pale Lager
Boil Time: 60 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Kevin
Rating:
4.00 (1 Review)

Calories: 168 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)
Created: Monday June 19th 2023
1.051
1.013
5.0%
34.2
3.9
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Viking - Pilsner Malt10 lb Pilsner Malt 37 1.9 91.7%
0.25 lb Briess - Carapils Malt0.25 lb Carapils Malt 34.5 1.5 2.3%
0.40 lb Weyermann - Acidulated0.4 lb Acidulated 27 3.4 3.7%
0.25 lb Weyermann - Munich Type I0.25 lb Munich Type I 38 6 2.3%
10.90 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Artisan - Magnum0.5 oz Magnum Hops Pellet 14.8 First Wort 60 min 30.8 8.8%
1 oz Artisan - Saaz (US)1 oz Saaz (US) Hops Pellet 4.5 Boil 5 min 3.39 17.6%
1 oz Artisan - Saaz (Czech)1 oz Saaz (Czech) Hops Pellet 4.5 Whirlpool at 150 °F 10 min 17.6%
30 g Hallertau Mittelfruh30 g Hallertau Mittelfruh Hops Pellet 5.2 Dry Hop 3 days 18.6%
30 g Hallertau Tradition (Germany)30 g Hallertau Tradition (Germany) Hops Pellet 5.4 Dry Hop 3 days 18.6%
30 g Artisan - Saaz (Czech)30 g Saaz (Czech) Hops Pellet 2.7 Dry Hop 3 days 18.6%
160.87 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.75 g gypsum (calcium sulfate) Water Agt Mash 0 min.
0.20 g Epsom Salt Water Agt Mash 0 min.
0.50 g CaCl2 Water Agt Mash 0 min.
3 ml Lactic acid Water Agt Mash 0 min.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
Attenuation (custom):
72%
Flocculation:
High
Optimum Temp:
77 - 104 °F
Starter:
Yes
Fermentation Temp:
85 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 92 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 6.3 oz       Temp: 70 °F       CO2 Level: 2.8 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Strike 156 °F 149 °F 70 min
2 gal Sparge 170 °F 170 °F --
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 8.61 34.5  
Mash volume with grains 9.48 37.9  
Grain absorption losses -1.36 -5.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.06 g | 28.2 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil volume (equipment estimates 5.44 g | 21.8 qt) 5.5 22  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Estimated amount in fermentor 5.46 21.9  
Total: 8.61 34.5
Equipment Profile Used: System Default
 
Notes

For 170 Mash out, pulled bag heated water to 172 and put grains back in water. temp was closer to 162F so really like a step mash
After the 162 for 20min sparked with 2gallons at 170C
Squeezed bag before and after sparring.
Post boil gravity was right on at 1.051
Fermentation started from ~1L of lutra kviek from starter decanted down to a few hundred pls

Decided to dry hop on day 6-fermentation was pretty much done. Shooting for more of an Italian pilsner style

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  • Last Updated: 2024-05-04 16:42 UTC