Saw Down Unda (NZ Pilsner) - Beer Recipe - Brewer's Friend

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Saw Down Unda (NZ Pilsner)

154 calories 14.7 g 12 oz
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Beer Stats
Method: All Grain
Style: International Pale Lager
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.086 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Robby Narquis
Hop Utilization: 99%
Calories: 154 calories (Per 12oz)
Carbs: 14.7 g (Per 12oz)
Created: Wednesday November 6th 2024
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Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb Weyermann - Pilsner8.5 lb Pilsner 36 1.5 89.5%
1 lb New Zealand - Vienna Malt1 lb Vienna Malt 39.1 3.45 10.5%
9.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Barth-Haas - Enigma0.5 oz Enigma Hops Pellet 13.5 First Wort 60 min 18.33 14.3%
3 oz BSG - Galaxy3 oz Galaxy Hops Pellet 14.2 Whirlpool at 170 °F 15 min 16.82 85.7%
3.50 oz / $ 0.00
 
Yeast
Imperial Yeast - L26 Pilgrimage
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Medium
Optimum Temp:
44 - 56 °F
Starter:
Yes
Fermentation Temp:
55 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 85 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 7.69 psi       Temp: 36 °F       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
Calcium: 91.4 ppm, Magnesium: 5.0 ppm, Sodium: 8.0 ppm, Sulfate: 96.0 ppm, Chloride: 61.3 ppm, Bicarbonate: 77.0 ppm
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.56 14.3  
Mash volume with grains 4.32 17.3  
Grain absorption losses -1.19 -4.8  
Remaining sparge water volume (equipment estimates 5.01 g | 20 qt) 0.88 3.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.13 g | 28.5 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5.61 22.5  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.5  
Going into fermentor 5.5 22  
Total: 4.44 17.8
Equipment Profile Used: System Default
 
Notes

Mash Grain at 148°F (64°C) for 60 minutes (pH between 5.30-5.35)

Ad first wort hops

Bring to boil and boil for 60 minutes

Whirlpool hop addition at 170°F (77°C) for 15 minutes

Cool wort to 55°F (13°C) and pitch yeast. Let ferment at 55°F (13°C) until about 60% complete with fermentation about 4-6days
Bump temp to 65°F (18°C) and finish out fermenting.

Cold crash to 38°F (3°C) and add gelatin to fine for 24-48hrs and then keg.

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  • Last Updated: 2024-11-06 17:52 UTC