Emersons Pilsner - Extract - Beer Recipe - Brewer's Friend

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Emersons Pilsner - Extract

1 calories 0.1 g 1.25 ml
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Beer Stats
Method: Extract
Style: Classic American Pilsner
Boil Time: 15 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 31.75 liters
Post Boil Size: 30.37 liters
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 75% (steeping grains only)
Source: Wolf Pack Brewing
Hop Utilization: 99%
Calories: 1 calories (Per 1.25ml)
Carbs: 0.1 g (Per 1.25ml)
Created: Monday September 25th 2023
1.064
1.012
6.8%
13.5
4.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.70 kg Liquid Malt Extract - Pilsen1.7 kg Liquid Malt Extract - Pilsen 35 2 43%
2.25 kg Dry Malt Extract - Light2.25 kg Dry Malt Extract - Light 42 4 57%
3.95 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Riwaka25 g Riwaka Hops $ 0.00 / g
$ 0.00 		Pellet 5.5 Boil 15 min 7.73 25%
75 g Riwaka (5.5 AA)75 g Riwaka (5.5 AA) Hops Pellet 5 Whirlpool at 80 °C 20 min 5.81 75%
100 g / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
44 Grams
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
10 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 470 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.84 bar       Temp: 20 °C       CO2 Level: 2.44 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 L Recirculation Mashing Temperature 69 °C 67 °C 15 min
Quick Water Requirements
Water Liters
Boil water added to kettle (equipment estimates 19.3 L) 29.1
Volume increase from sugar/extract (early additions) 2.7
Pre boil volume (equipment estimates 21.9 L) 31.8
Boil off losses -1.4
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume (equipment estimates 20.4 L) 30.4
Hops absorption losses (whirlpool, hop stand) -0.4
Going into fermentor (equipment estimates 30 L) 20
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 29.1  
Equipment Profile Used: System Default
 
Notes

EMERSON'S PILSNER RECIPE - WilliamsWarn

Emerson's Brewery in Dunedin makes a great Pilsner with Riwaka hops, and this recipe is a homage to that beer, with a similar colour, bitterness and taste. The main thing is to get a good burst of Riwaka hops in the taste! To get to 4.90% alcohol, you will need 200g more Dry Malt Extract (DME) than usual. Or you can add an extra 750g bag of WW DME and make a 5.76% alcohol pilsner.
Ingredients (25L BrewKeg™):
• 100g Riwaka hops
• 1.7kg Premium Lager can
• 1.5kg bag DME
• 750g bag DME
• Sachet of S-23 yeast
Method:

  1. Boil 25g of hops in a pot with 1.5L of water and leave it boiling for 37 minutes
  2. If you normally rehydrate your yeast in the sediment bowl, do this now by filling your sediment bottle ¾ of the way with 25℃ water, sprinkle yeast in and give it a light swirl.
  3. Steep 75g of remaining hops by putting them in a jug and pouring 1.5L of boiling water over them. Cool to roughly 80℃ by adding a small amount of cold water. Let them steep for at least 20 minutes while you carry on with the rest of the steps.
  4. Fill BrewKeg™ with 2L of hot water
  5. Add can of Premium Lager and stir until dissolved. Top Tip: soak the can in a jug of hot water while you are doing the steps above to soften the malt and make it easier to get out of the can.
  6. Add 5l of cold water to your BrewKeg™
  7. Add in the DME and stir.
  8. Once the hops have steeped, pour the mixture into a strainer and press with a spatula to squeeze out as much liquid as you can. With large amounts of hops, you may need to do multiple batches in through your strainer or sieve. Do the same with the boiled hops when ready.
  9. Top the keg to the fill line, ensuring the final temperature is around 25°C
  10. Give it one last mix before pitching yeast and putting the lid on, or if you have your yeast in the sediment bottle, put your lid on and then secure sediment bottle to the bottom valve and then open the valve
  11. Ferment at 25°C for 4 days or until you see that fermentation is finished in the sediment bowl
  12. Crash cool for two days and clarify twice within this time
  13. Enjoy!— 7
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  • Last Updated: 2023-09-25 18:58 UTC