Pils Decoction 2 - Beer Recipe - Brewer's Friend

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Pils Decoction 2

126 calories 10.1 g 330 ml
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Beer Stats
Method: All Grain
Style: German Pilsner (Pils)
Boil Time: 60 min
Batch Size: 24 liters (ending kettle volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 94% (ending kettle)
Calories: 126 calories (Per 330ml)
Carbs: 10.1 g (Per 330ml)
Created: Sunday September 17th 2023
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OG: 1.047 FG: 1.010 ABV: 4.9% IBU: 25

1.042
1.006
4.7%
25.2
2.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg Weyermann - Floor-Malted Bohemian Pilsner3.5 kg Floor-Malted Bohemian Pilsner 36.3 1.9 93.3%
0.25 kg Rice Hulls0.25 kg Rice Hulls 0 0 6.7%
3.75 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Tettnanger10 g Tettnanger Hops Pellet 4.5 Boil 90 min 5.79 12.5%
10 g Tettnanger10 g Tettnanger Hops Pellet 4.5 Boil 60 min 5.42 12.5%
10 g Tettnanger10 g Tettnanger Hops Pellet 4.5 Boil 30 min 4.16 12.5%
50 g Tettnanger50 g Tettnanger Hops Pellet 4.5 Boil 10 min 9.82 62.5%
80 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Irish Moss Fining Whirlpool 15 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
2 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 88 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.37 bar       Temp: 16 °C       CO2 Level: 2.25 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13 L Acid Glucanase rest Strike 41.3 °C 38 °C 20 min
Take 5.2L of THICK mash and heat to 70C and rest for 15-20 mins before boiling for 15 mins. Decoction -- 100 °C 15 min
Add enough of the decoction back to the mash tun to bring temp up to 54C and rest for 10-15min. Top up decoction to make up for boil loss, Keep decoction simmering. Decoction 38 °C 54 °C 10 min
Beta rest. Add enough decoction to mash to bring temp up to 65C. If any decoction left over, wait for it's temp to come down to 65C before adding to mash later. Decoction -- 65 °C 45 min
Take 5.2L of THIN decoction and bring to the boil. Add to mash to bring temp up to 77C for 5min rest to stop saccrification process.sh out at 77C. Decoction 65 °C 77 °C 5 min
18 L Batch Sparge 77 °C 77 °C --
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 11.3
Mash volume with grains 13.7
Grain absorption losses -3.8
Remaining sparge water volume 21.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.1 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil volume (equipment estimates 21.9 L) 24
Estimated amount in fermentor 24
Total: 32.7  
Equipment Profile Used: System Default
 
Notes

Tasted better when in the pressure fermenter with natural carbonation.
Maybe transferred it to soon to keg. Had a distinct metallic taste which receded with time (1 month+).
Would brew again but leave it longer in fermenter for the yeast to finish clearing up.

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  • Last Updated: 2024-07-25 19:11 UTC