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Pilsner

165 calories 17.5 g 12 ml
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Beer Stats
Method: All Grain
Style: Czech Premium Pale Lager
Boil Time: 90 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 94%
Calories: 165 calories (Per 12ml)
Carbs: 17.5 g (Per 12ml)
Created: Sunday September 17th 2023
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4.30 kg German - Pilsner4.3 kg Pilsner £ 1.21 / kg
£ 5.20 		38 1.6 100%
4.30 kg / £ 5.20
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Saaz35 g Saaz Hops £ 40.00 / kg
£ 1.40 		Pellet 3.5 Boil 90 min 18.29 27.3%
47 g Saaz47 g Saaz Hops £ 40.00 / kg
£ 1.88 		Pellet 3.5 Boil 20 min 13.91 36.7%
23 g Saaz23 g Saaz Hops £ 40.00 / kg
£ 0.92 		Pellet 3.5 Boil 10 min 4.07 18%
23 g Saaz23 g Saaz Hops £ 40.00 / kg
£ 0.92 		Pellet 3.5 Boil 0 min 18%
128 g / £ 5.12
 
Other Ingredients
Amount Name Cost Type Use Time
1.80 g Irish Moss Fining Boil 15 min.
1 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
3.35 ml Lactic acid Water Agt Mash 1 hr.
0.15 g Lactic acid Water Agt Sparge 1 hr.
 
Yeast
Wyeast - Pilsner Urquell H-strain 2001-PC
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
9 - 13 °C
Starter:
No
Fermentation Temp:
5 °C
Pitch Rate:
1.75 (M cells / ml / ° P) 412 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Devon South West Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 5 2 60 60 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Protein rest Temperature -- 52 °C 15 min
Beta rest Decoction -- 64 °C 30 min
Alpha rest Decoction -- 70 °C 30 min
Mash out Temperature -- 75 °C 10 min
7.5 L Sparge -- 77 °C 30 min
16.77 L Strike 72 °C 67 °C 60 min
Starting Mash Thickness: 3.9 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.9 L/kg 16.8
Mash volume with grains 19.6
Grain absorption losses -4.3
Remaining sparge water volume (equipment estimates 16.6 L) 13.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.2 L) 25
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume 19
Going into fermentor 19
Total: 30.2  
Equipment Profile Used: System Default
 
Notes
  • Weigh ingredients bring water up to temp, dough in
    (30 mins)

  • Protein rest in Braumeister
    (15 mins)

  • Decoct 1/3 into gas fired kettle, raise temp 1°C every 1-2 mins to 70°C rest and hold for 15 mins. Then slowly bring to boil and hold for 10 mins. During which raise temp of thin mash to 58°C? then leave braumeister turned off and insulated with blanket.
    (45 mins)

  • Slowly add decoction back into Braumeister to bring temp to 64°C, turn on again and hold for 30 mins, adding more decoction as it cools if necessary.
    (40 mins)

  • Decoct 1/6 to kettle, slowly bring to a boil and hold for 10 mins
    (30 mins)

  • Slowly add decoction to bring up to 70°C and hold for 30 mins
    (40 mins)

  • Mashout for 10 mins
    (15 mins)

  • Sparge
    (20 mins)

  • Boil
    (90 mins)

  • Cool wort
    (40 mins)

  • Decant to fermentor
    (10 mins)

  • Clean down
    (45 mins)

    7-8 hours?
Last Updated and Sharing
 
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  • Last Updated: 2024-01-24 09:18 UTC