Floor Pils - Beer Recipe - Brewer's Friend

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Floor Pils

174 calories 16.4 g 12 oz
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Beer Stats
Method: All Grain
Style: German Pils
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.07 gallons
Post Boil Size: 6.04 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 174 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)
Created: Saturday July 29th 2023
1.053
1.011
5.5%
56.1
3.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb German - Floor-Malted Bohemian Pilsner10 lb Floor-Malted Bohemian Pilsner 38 1.8 90.9%
1 lb Weyermann - Carafoam1 lb Carafoam 34.5 2.2 9.1%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 4.9 First Wort 0 min 20.83 28.6%
0.50 oz Yakima Chief Hops - German Magnum0.5 oz German Magnum Hops Pellet 15.4 Boil 60 min 27.81 14.3%
0.50 oz Tettnanger0.5 oz Tettnanger Hops Pellet 2.6 Boil 10 min 1.7 14.3%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 4.9 Boil 10 min 3.21 14.3%
0.50 oz Tettnanger0.5 oz Tettnanger Hops Pellet 2.6 Whirlpool 15 min 0.89 14.3%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 4.9 Whirlpool 15 min 1.67 14.3%
3.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Gypsum Water Agt Mash 0 min.
2 g Epsom Salt Water Agt Mash 0 min.
2 g Canning Salt Water Agt Mash 0 min.
2 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
5 ml Lactic acid Water Agt Mash 1 hr.
0.01 ml Lactic acid Water Agt Sparge 1 hr.
 
Yeast
Omega Yeast Labs - Dried Lutra Kveik - OYL-071DRY
Amount:
1 Each
Cost:
Attenuation (avg):
78.5%
Flocculation:
Medium
Optimum Temp:
68 - 95 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 95 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
39 6 26 56 99 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.12 gal Protein Rest Strike 130 °F 122 °F 15 min
Rest Temperature 122 °F 145 °F 45 min
Rest Temperature 145 °F 156 °F 30 min
Mash Out Decoction 156 °F 170 °F 15 min
4.19 gal Sparge Sparge 170 °F 170 °F --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.13 16.5  
Mash volume with grains 5.01 20  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 5.38 g | 21.5 qt) 4.57 18.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.88 g | 31.5 qt) 7.07 28.3  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 5.54 g | 22.2 qt) 6.04 24.2  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 8.7 34.8
Equipment Profile Used: System Default
"Floor Pils" German Pils beer recipe by mitch2kj. All Grain, ABV 5.53%, IBU 56.1, SRM 3.64, Fermentables: (Floor-Malted Bohemian Pilsner, Carafoam) Hops: (Hallertau Mittelfruh, German Magnum, Tettnanger) Other: (Gypsum, Epsom Salt, Canning Salt, Calcium Chloride (dihydrate), Lactic acid)
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  • Last Updated: 2023-08-04 18:11 UTC