New Year's Pils - Beer Recipe - Brewer's Friend

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New Year's Pils

395 calories 32 g 1 L
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Beer Stats
Method: All Grain
Style: German Pilsner (Pils)
Boil Time: 60 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 22.12 liters
Post Boil Size: 19.5 liters
Pre Boil Gravity: 9.6 °P (recipe based estimate)
Post Boil Gravity: 10.8 °P (recipe based estimate)
Efficiency: 73% (brew house)
Hop Utilization: 99%
Calories: 395 calories (Per 1L)
Carbs: 32 g (Per 1L)
Created: Wednesday December 4th 2024
10.8 °P
1.6 °P
4.9%
51.5
3.6
5.4
17.48
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.10 kg Gladfield - Pilsner Malt3.1 kg Pilsner Malt $ 3.20 / kg
$ 9.92 		37.7 1.93 91.2%
0.15 kg Gladfield - Gladiator Malt0.15 kg Gladiator Malt $ 4.95 / kg
$ 0.74 		37.3 3.6 4.4%
0.15 kg Gladfield - Munich Malt0.15 kg Munich Malt $ 3.20 / kg
$ 0.48 		36.8 7.87 4.4%
3.40 kg / $ 11.14
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Pacifica50 g Pacifica Hops $ 0.05 / g
$ 2.50 		Pellet 4 Boil 60 min 31.04 40%
30 g Pacifica30 g Pacifica Hops $ 0.05 / g
$ 1.50 		Pellet 4 First Wort 20 min 20.49 24%
15 g Motueka15 g Motueka Hops $ 0.05 / g
$ 0.75 		Pellet 5.2 Boil 0 min 12%
15 g Pacific Jade15 g Pacific Jade Hops $ 0.05 / g
$ 0.75 		Pellet 10.9 Boil 0 min 12%
15 g Pacifica15 g Pacifica Hops $ 0.05 / g
$ 0.75 		Pellet 4 Boil 0 min 12%
125 g / $ 6.25
 
Other Ingredients
Amount Name Cost Type Use Time
0.85 g Protafloc $ 0.10 / g
$ 0.09 		Fining Mash 0 min.
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
2.64 ml Lactic acid Water Agt Mash 1 hr.
$ 0.09
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
$ 0.00 / each
$ 0.00
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 146 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.31 bar       Temp: 15 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
39.9 13.6 10 74.5 57.7 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.7 L Strike 69 °C 65 °C 60 min
16.9 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 17 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 8.5
Mash volume with grains 10.7
Grain absorption losses -3.4
Remaining sparge water volume (equipment estimates 20.1 L) 17.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.3 L) 22.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume (equipment estimates 18 L) 19.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 19.5 L) 18
Total: 26.4  
Equipment Profile Used: System Default
 
Notes

Essentially the same as the Christmas Pils (2024) but changed the hop schedule to include 60min and increase bitterness a bit and shift the existing 10min editions to flame out.

Fermentation plan is to start at 20ºC with 20psi till 50%AA is reached then raise by 1ºC every 12 hours to let the yeast clean up after itself and encourage full attenuation. Let sit for 50% longer than it took to reach FG.

Pitching 200ml of yeast slurry from Pre-Christmas Pils

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  • Last Updated: 2024-12-09 20:00 UTC